Caputo’s Seafood Pasta

1/4 cup unsalted butter
6 cloves garlic, chopped
4 Roma tomatoes, peeled, seeded and chopped
3/4 cup dry white wine
juice from 1 lemon
1 lb. large shrimp, peeled and deveined
1/2 lb. bay scallops
1/2 lb. squid, cleaned and cut up into large pieces
4 sprigs fresh thyme, leaves only
1 lb. pasta
lemon wedges and chopped fresh parsley for garnish

Heat enough water in a large pot to cook pasta and do so. Meanwhile, melt the butter in a medium sized skillet, add the chopped garlic, and Roma tomatoes, and saute until the tomatoes have turned to mush, about 10 min. Next add the wine and lemon juice, simmer until reduced by 1/2. Add the thyme and shrimp, cooking for about 2 min. next add the scallops and squid and saute until done, about 2 to 3 min. Place cooked pasta in skillet with seafood and toss, remove to a platter, sprinkle with chopped parsley and serve with lemon wedges.

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