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With this slow cooker, I can cook for a crowd, too, as it will hold enough food for seven servings!

(Mixture can be stored in an airtight container in refrigerator up to 3 days.).Add pasta; cook according to package directions for al dente.

Drain, reserving 1/2 cup cooking liquid.. Heat olive oil in a large skillet over medium.Add garlic; cook, stirring often, until fragrant and golden brown, about 1 minute.Stir in tomatoes; cook, stirring often, until tomatoes soften and blister, about 3 minutes.

Stir in 3 tablespoons reserved chile paste mixture.Cook, stirring constantly, until caramelized, about 2 minutes.

Add shrimp, squid, and scallops; cook, stirring often, until opaque and cooked through, 2 to 3 minutes.

Add basil, pasta, and reserved 1/2 cup cooking liquid; cook, stirring constantly, until sauce evenly coats pasta, 1 to 2 minutes.can be prepared over two days.

Mix the filling on the first day, store it in the fridge overnight, then make the dough and assemble the ravioli the next day.Freeze for up to a month..

Minerally, full-bodied Italian white..Originally appeared: October 2010.Cup Noodles is going full pickle this summer.