Our Garden and Table n'at: Squid Ink Spaghetti with Shrimp and Scallops

Sunday, July 6, 2014

Squid Ink Spaghetti with Shrimp and Scallops

You won't find squid ink pasta in your local supermarket, you'll have to go to an Italian specialty market or order it on-line, but it's worth it, if only for the great visual wow factor it makes on the plate. The black color of squid ink pasta comes from, you guessed it, squid ink. There's not a big difference in taste from regular pasta, just a slight salty sea flavor which makes it perfect to pair with seafood. I've made this dish a number of times. It's always a treat.

Ingredients

1/4 cup olive oil

1/2 pound medium shrimp, de-veined, shells removed tails on

12 medium scallops

3 garlic cloves, thinly sliced

1 medium chili pepper sliced thin
1/3 cup chopped flat leaf parsley

Kosher salt and freshly ground black pepper

3/4 cup dry white wine

1/2 cup chopped fresh basil

Zest from 1 lemon

Juice from 1 lemon

1 tablespoon unsalted butter

1/2 package squid ink spaghetti (if unable to find it, use regular spaghetti)

Bring a large pot of salted water to a boil.

Heat the oil in a heavy skillet over medium heat.

Add the garlic and sliced chili to the pan. Cook, stirring often, about 2 minutes.

Add the shrimp and sauté until opaque, about 1 minute each side. Remove to a plate.

Reheat oil turn up the heat to medium high and cook the scallops until they are opaque and lightly browned, 2 minutes each side. Remove the scallops to the plate with the shrimp.

Add the wine until reduced by half, about 8 minutes.

While the wine is reducing, cook the pasta in a large pot of lightly salted water until it is al dente.

Add the lemon juice, lemon zest, butter, salt and pepper to the skillet with the reduced wine and return the seafood to the skillet, adding the basil and parsley, mixing well. Keep warm.

Drain the pasta well, add to the pan with the scallops and shrimp. Toss together well, and serve immediately.