Paccheri with seafood in tomato sauce

Put garlic in olive oil and heat until it sizzles and takes a little colour.

Add the tomatoes once the garlic sizzles. Build in stages: olive oil, garlic, tomatoes, seafood. No wine with tomatoes; a white version without tomatoes would take wine.

Add a little basil.

Use a smaller pan rather than a wide one so the sauce does not evaporate and there is more of it.

Add the seafood and shrimp; salt only a little, if at all. No lid needed.

Add a drop of the pasta water to help the sauce cling to the pasta; add the paccheri to the sauce and toss.

Finish with a little parsley.