3 Tbsp olive oil
8 garlic cloves - cut in halves
5 garlic cloves - chopped to small cubes
8 ripe tomatoes - peeled and diced
1/2 cube shrimp bouillon "disregard if not available"
1/2 tsp red chili pepper
1 cup clam juice
3/4 cup white wine
Salt to taste
2 Tbsp butter
2 Tbsp vegetable oil
1/2 pound divined shrimps "keep heads aside"
1/2 pound any other seafood you might like (scallops, baby squid, clams, calamari, baby crab..etc)
1/2 ts white pepper
1/4 cup parsley leaves chopped

Heat olive oil, and slightly fry the 8 garlic's.
Add tomatoes and shrimp heads and simmer covered on medium-low heat for 10 min.
Add shrimp bouillon, chili and clam juice and 1/2 cup wine, simmer for 45 min, check from time to time if liquids evaporate add a little water so it doesn't stick and burn.
When nearly done check saltiness and add as needed.
When tomato base is done, take off fire, squash all in the manual hand machine to get rid of the heads and tomato skin and keep sauce aside.
In a frying pan melt butter combined with vegetable oil, only when very hot fry the shrimps and other seafood (be careful from splashing oils).
Sprinkle white pepper and a little salt.
When seafood turns light golden on one side, add the 5 garlic's, and continue fry to light golden seafood on all sides.
Add 1/4 cup of the wine and simmer 3 min to deglaze.
Add tomato sauce to the same hot frying pan.
Simmer uncovered to thicken to desired texture.
Sprinkle with parsley leaves.


Footnotes:

Best served with tagliatelle spaghetti. For a kids version add 1/4 cup creme (creme fraiche) at the end and simmer for 3 more minutes.

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