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Recipe for Pasta with seafood sauce

Food styling/Sheryl Julian; Michele McDonald for The Boston Globe

Serves 4

Salt, to taste
1pound penne, shells, or other small pasta
Olive oil (for sprinkling)
2cups bouillabaisse broth
2cups cooked fish and mussels
½teaspoon crushed red pepper
2tablespoons chopped fresh basil

1. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring often, for 8 minutes or until it is tender but still has some bite. With a heatproof measuring cup, remove ½ cup pasta cooking water from the pan.

2. Meanwhile, in a deep skillet, heat the fish and broth just until it is bubbling at the edges. Add the red pepper and ¼ cup pasta cooking water. Taste for seasoning. Add more salt or pasta water, if you like.

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3. Drain the pasta and without rinsing it, return it to the pan. Sprinkle with olive oil and shake the pasta well. Add the fish mixture and toss gently for 3 minutes or until it is hot.

4. Divide the mixture among 4 shallow bowls and sprinkle with basil. Sheryl Julian

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