Greetings... Let's do fusion "Italian - french"
I call this "pasta fumet marinara"
Medium difficulty.... What you need:
Court bouillon - google recipe then reduce by half - intensity.
Traditional Italian Napolitana : whole peeled Roma tomatoes (tinned) fresh basil, salt and sugar. Simmer tomatoes with whole basil and remove the basil when it turns black. Crush with potato masher. Adjust acidity with sugar and add salt to taste. Using your taste buds.
Pasta: fettuccini, spaghetti or linguini.. pre cook and chill.. fresh parsley chopped..
Fry pan: olive oil, crush garlic + seafood - your choice.
Mussels, prawns, scallops, calamari, fish (firm flesh)
Quick fry, add fumet (court bouillon) (amount depending on amount of servings), nap sauce, cracked black pepper + pasta. Heat through and serve with fresh parsley garnish.
Maybe use a baguette for fresh garlic bread.
Fusion = Yum