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Recipe for spaghetti with seafood

Valerie Ryan for The Boston Globe

Serves 4

Reserve a little of the cooking water before draining the spaghetti to reheat the sauce.

Salt and pepper, to taste
1pound spaghetti
4cups seafood stew
3tablespoons 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.

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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.

Valerie Ryan

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