Black Ink Seafood Pasta Recipes

SQUID INK PASTA WITH SHRIMP & CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to a boil.
• In a large skillet heat olive oil on medium-high heat until hot. Add the garlic. Cook, stirring occasionally, 1-2 minutes, or until lightly browned and fragrant. Add the tomato paste. Cook, stirring frequently, 30 seconds to 1 minute, or until dark red. Add the cherry tomatoes, white wine, ¼ cup water and red pepper flakes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until tomatoes are softened.
• Cook the pasta to al dente, reserving ½ cup of the pasta cooking water, drain the pasta.
• While the pasta cooks, add the shrimp to tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until cooked.
• Add the cooked pasta, butter, lemon zest, lemon juice and half the reserved pasta cooking water to the skillet with the shrimp & tomatoes. Cook, stirring frequently, 2-3 minutes, or until the pasta is coated in the sauce; season with salt and pepper to taste. (If the sauce seems dry, add in some of the reserved pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in half the basil.
• Garnish with remaining basil and serve.

Steps:

• Dice the onion and stir-fry it in an olive oil-coated pan.
• In the meantime start boiling the water for the pasta, adding 1 tablespoon of coarse salt.
• Pour the linguini when the water starts to boil
• Wear some disposable plastic gloves
• Once the onions become translucent, add the chopped cuttlefish
• As soon as they start to turn opaque white, add 1 tablespoon of tomato paste
• add one whole bag of squid ink and stir
• Add 1/2 cup of white wine (optional) and season with salt and pepper. Let the wine evaporate for few seconds
• Stir for a few seconds. If the linguini are still not cooked, remove the pan from the heat to make sure the squid doesn't overcook.
• Once the linguini has finished boiling (always 1 minute less than what is recommended on the box), drain them
• Toss them into the pan containing the squid mixture.
• Stir well, and they are ready to be served immediately

BLACK INK SEAFOOD PASTA

Steps:

• Boil water in a large pot and cook pasta according to package direction or until al dente.
• Take 1/2 cup water from the pot where you cooked the pasta and set aside. Drain the rest of the water from the pasta and set aside.
• Heat olive oil in a wok over medium heat. Saute the squid and mussels for 2 - 3 minutes then add onion and garlic, stir until onion is translucent. Add the cherry tomatoes until half cooked.
• Pour in cooking wine, stir and let simmer for 3 minutes, to release wine's spirit.
• Add shrimp cube, chili flakes, 1/2 cup pasta water, and bring to boil. Add salt and pepper to season according to your preference.
• Add the black pasta and gently toss with the sauce until all strands are coated. Let simmer for 3-5 minutes.
• Transfer in a serving bowl/plate and garnish with parmigiano cheese and parsley. Bon Appetit!