Seafood pasta with mushrooms

Pasta and macaroni Italian cuisine

This was a Friday night invention after a long and particularly rough week at work. I was in much need of some culinary love and what's better comfort food than pasta? Living in Nova Scotia, most of us also have a passion for seafood, only matched in its depth by our disappointment when it is prepared incorrectly. For anyone new to cooking seafood, don't fuss, it's easy. Just don't overcook it. And never use unsalted butter, I don't care what the recipe says. Seafood comes from the ocean. Seawater is salty. 'Nuff said. Don't dishonour the memory of these tasty creatures by serving them underseasoned, or I promise you they will be turning over in their graves. If they had them. You get my point. As for the mushrooms, take your time sauteing them so they brown up nicely, and don't overcrowd the skillet when doing so. When it comes to the tomatoes, if you are short on time feel free to use canned, it will still be tasty. Enjoy!