For pasta with seafood, a light tomato and white wine sauce works very well.
Seafood and pasta go well with almost any sauce, but a light one with aromatic and acidic ingredients, such as tomato and white wine, best enhances their flavors.
The classic spaghetti ai frutti di mare, which in Italian means "pasta with seafood," is prepared with tomato or tomato sauce, dry white wine, olive oil, garlic, and pepper, while the seafood is simmered gently. This light sauce enhances the flavors of mussels, clams, shrimp, and sometimes squid. Chefs such as Giada De Laurentiis, Lidia Bastianich, and Rachel Ray have used it in their recipes.
Dairy-based sauces also have their place, and fettuccine Alfredo with shrimp is popular in many American restaurants. However, a creamy sauce tends to overpower the flavor of the seafood and pasta. A light white sauce or tomato sauce, applied delicately, can enhance the flavor of lobster, shrimp, squid, and fish, balancing their richness with acidic ingredients.
A simple beurre blanc sauce is also ideal for accompanying seafood. With pasta, good olive oil and a few seasonings are all you need. If you prefer a creamy sauce, adding lemon and white wine enhances the flavor and softens the dairy notes. Combining pasta and seafood requires some skill, and tomato sauces work perfectly.
The best sauce can vary depending on the dish and cooking method. When in doubt, a little white wine and tomato often makes all the difference.
