Seafood Chowder Pasta

A new pasta sauce built from the chowder broth — the seafood & veg folded back at the very end

Serves 3–4 · 20 min

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3–4 cups leftover seafood chowder (or its strained broth)
1 can (15–28 oz) crushed tomatoes — or a jar of canned tomato sauce — for body
½ onion, diced · 2–3 garlic cloves · chili flakes · 2 Tbsp olive oil
1 Tbsp tomato paste (optional — deeper body)
12 oz linguine or spaghetti · reserve pasta water
parsley · lemon · optional: a little pecorino

What you need

3–4 cups leftover seafood chowder (or its strained broth)

1 can (15–28 oz) crushed tomatoes — or a jar of canned tomato sauce — for body

½ onion, diced · 2–3 garlic cloves · chili flakes · 2 Tbsp olive oil

1 Tbsp tomato paste (optional — deeper body)

12 oz linguine or spaghetti · reserve pasta water

parsley · lemon · optional: a little pecorino

Boil the pasta al dente. Salt the water, pull the noodles a minute shy, and save a cup of pasta water.
Strain the chowder. Lift the seafood and the veg out and set both aside; keep the broth.
Build a tomato base & cook the broth in. Soften the onion, garlic, and chili in the olive oil; stir in the tomato paste for 30 sec, then add the crushed tomatoes (or canned sauce) and the seafood broth. Simmer and cook down 15–20 min into a thick, clinging sauce — the tomato gives it the body the thin broth can't, the broth gives the tomato the sea.
Toss. Add the drained pasta to the sauce with a splash of pasta water; toss hard so it clings.
Seafood & veg back, finish. Fold the seafood and the veg back in just to warm through, off or barely on the heat. Parsley, a squeeze of lemon, a thread of olive oil (a little pecorino if you like — purists skip cheese on seafood).

Steps — tap one to keep your place

1. Boil the pasta al dente. Salt the water, pull the noodles a minute shy, and save a cup of pasta water.

2. Strain the chowder. Lift the seafood and the veg out and set both aside; keep the broth.

3. Build a tomato base & cook the broth in. Soften the onion, garlic, and chili in the olive oil; stir in the tomato paste for 30 sec, then add the crushed tomatoes (or canned sauce) and the seafood broth. Simmer and cook down 15–20 min into a thick, clinging sauce — the tomato gives it the body the thin broth can't, the broth gives the tomato the sea.

4. Toss. Add the drained pasta to the sauce with a splash of pasta water; toss hard so it clings.

5. Seafood & veg back, finish. Fold the seafood and the veg back in just to warm through, off or barely on the heat. Parsley, a squeeze of lemon, a thread of olive oil (a little pecorino if you like — purists skip cheese on seafood).

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.