Ingredients

• 5 oz of pasta

• 2 tablespoons of olive oil

• 2,3 pieces of garlic

• a little bit of italian parsley

• a half cup of white wine

• one abalone

• 2,3 pieces of Shrimp

• one cup of tomato sauce

• a little bit of heavy cream

1: Cut into small pieces, and devein unshelled shrimp. Drain water out with kitchen paper and lightly salt and pepper to seafood.

2: When you boil pasta, you should use a big pod and a lot of water. Pasta should be ready at the same time as sauce is cooked. The timing is very important. If you feel difficult, lets get sauce done first, and then mix al dente pasta with its sauce.   

3:Lightly crush the garlic clove and heat with the pure olive oil in a large nonreactive sauté pan with a lid over medium heat. When the garlic starts to sizzle, gently shake and tilt the pan so the clove is immersed and sizzling at one side of the pan in a pool of the oil. As the clove starts to turn golden, lay the pan flat on the burner so the oil covers the entire surface. It is important the seafood are dry before adding them to the hot oil to avoid splattering.

4: cook seafood with garlic oil until the surface gets dark brown. When the temperature gets to the highest, flambe seafood with white wine and make fire! wow! 

5: Add tomato sauce and cook until sauce gets boiled. Seafood must be cooked by then.

6:Add boiled pasta to the sauce. The sauce gets slight as cooking. This is called emulsification. Add salt if you need, and then a little bit of heavy cream. Make sure not cooking too much because separation happens to cream.

7: add parsley for topping or whatever you want.

Bon Appétit

This is absolutely luxury pasta.
Sakanaya in Allston provide me with those great ingredients.
Those seafood are sashimi grade, so don't cook too much.
You can cook with butter if you want.

You prepare sauce in a really short time, so watch out for boiling pasta time.