Reserve a little of the cooking water before draining the spaghetti to reheat the sauce.
|Salt and pepper, to taste|
|4||cups seafood stew|
|3||tablespoons chopped fresh parsley (for garnish)|
1. In a large pot of boiling salted water, cook the spaghetti, stirring occasionally, for 8 to 10 minutes, or until it is tender but still has some bite. Using a heatproof measuring cup, remove ½ cup of pasta cooking water. Drain the pasta into a colander but do not rinse it.
2. Meanwhile, in a large skillet over medium heat, heat the reserved pasta water with the seafood stew for 5 minutes or until it is hot.
3. Divide the spaghetti among 4 deep bowls and ladle the seafood stew over it. Sprinkle with parsley.