BLACK SPAGHETTI SQUID INK RECIPES

Steps:

• Heat avocado oil in a deep skillet over medium heat; cook and stir minced garlic until fragrant, about 1 minute. Stir in squid and a pinch of salt. Pour 2 cups water and 1 cup wine over squid, ensuring squid is fully submerged. Cover skillet and bring liquid to a boil; reduce heat and simmer until squid is tender, about 40 minutes.
• Bring 8 cups generously salted water to a boil in a pot. Cook squid ink pasta at a boil until tender yet firm to the bite, about 11 minutes. Drain, reserving pasta water.
• Remove squid from skillet and place in a bowl. Add shallot and scallions to skillet; cook and stir in the remaining liquid for about 3 minutes. Stir in butter, a splash of white wine, lemon juice, basil, paprika, dried roasted garlic, Parisian herb blend, salt, and pepper. Slowly pour in cream until sauce reaches desired color and consistency.
• Mix squid into the sauce and cook until sauce reduces and thickens, about 5 minutes. Add some of the reserved pasta water if sauce gets too thick. Add pasta to sauce; toss to coat lightly with sauce.

Steps:

• 1. Carefully remove the roe from the scallops and devein. Reserve the scallops.

  2. In a frying pan, heat 2 tbsp olive oil on a high heat and pan-fry the roe for about a minute, then add the garlic, chilli and a pinch of sea salt (the roe is naturally salty, so you won't need too much).

  3. Continue to fry until the garlic starts to turn golden. Add the vermouth, flambé, then add the chopped tomatoes and chicken stock. Bring to a boil then reduce heat and simmer for 8 minutes.

  4. Remove from heat, blend until smooth and pass through a fine strainer.

  5. Cook pasta in boiling salted water according to instructions until al dente, about 8-10 minutes. Drain and reserve.

  6. Heat remaining oil in a frying pan on a high heat and sear scallops to form a golden crust on each side. Remove from heat.

  7. Warm the pasta sauce in a large saucepan. Add pepper and check seasoning. Fold through the cooked pasta and parsley. Serve on four large plates and top with seared scallops.