I know some gluten free pasta might not taste great but this Larosa Pasta (imported from Italy) is fantastic!

Ingredients:

• 2 tablespoons Oro Balin Picual Extra Virgin Olive Oil
• 1 onions (diced)
• 4 garlic cloves (minced)
• 2/3 cups dry white wine
• 1 teaspoon paprika
• 1/4 teaspoons salt & black pepper
• 2 1/2 cups low sodium chicken broth
• 28 ounces petite diced tomatoes
• Larosa Gluten Free Pasta
• 24 ounces raw seafood (shrimp, squid, scallops, mussels, clams, etc)
• 1 handful parsley (minced).

Directions:

1. Heat the olive oil in a large, deep skillet or wok.
2. Once hot, add the onion and cook for 4-5 minutes or until softened.
3. Add garlic and cook 30-60 seconds.
4. Add the wine and simmer until nearly all is cooked off.
5. Increase heat to high and stir in the paprika, salt, pepper, tomatoes, and broth; bring to a boil.
6. Reduce heat to medium-low, and stir in the pasta (cooked per Larosa instructions).
7. Add the seafood and cook 3-4 minutes or until cooked.
8. Top with parsley and serve with lemon wedge to finish.