I have tried this so many ways now. Only changing out the meat, seafood or vegetable (sometimes I go vegetarian with my dishes.) I like it a bit soupier (to dip bread in it) so I use 64 ounces of liquid but if you like it drier, use less liquid but not less than 4.5 cups! Want a twist? Replace half the liquid with white or red wine depending on the meat you use. You cannot mess this one up!
1Start with adding the chopped onions and garlic to the chicken stock on high heat in a big pan. Add the seafood.
2As it starts to boil, add the Pancetta and the pasta. Put in as much fresh basil as you like. Add the other spices and seasoning, including the Maggi.
3Cut the tomatoes in half and add them. Stir everything around and lower the heat to a simmer... Cook until the pasta is done... about 6 minutes.
Serve and sprinkle with a little Parmesan cheese and a tad more fresh basil.