SQUID-INK PASTA WITH SCALLOPS, CHILLI, TOMATO AND GARLIC ...
Dark pleasures await: your tastebuds will find the bright side in the delicate flavours of this squid-ink pasta dish. Using a "Nero" or black pasta, made with squid ink, enhances this dish both visually and in terms of flavour. Use any regular long pasta if you can't find the black variety. For this recipe, we've used fettuccine, but any long, slender pasta made with squid ink - spaghetti, linguine, tagliolini or bucatini, for instance - would work well. The Rustichella d'Abruzzo brand, often stocked at specialist delis, does a few varieties.
Provided by Neil Perry
Categories Main-course
Total Time 45 minutes
Yield SERVES 4
Number Of Ingredients 11
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.
SQUID INK PASTA WITH SHRIMP – AL DENTE PASTA COMPANY
Provided by Al Dente
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil
- In a large skillet heat garlic and pepper flakes in oil. Add shrimp and tomatoes. Sauté till shrimp are pink and cooked through. Add salt and pepper.
- Cook pasta for 3 minutes. Before draining, ladle 1/2 cup cooking water into skillet.
- Drain pasta, adding to skillet with lemon juice, zest and parsley. Salt and pepper to taste.
More about "squid ink pasta seattle recipes"
SQUID-INK PASTA WITH SCALLOPS, CHILLI, TOMATO AND GARLIC ...
From goodfood.com.au
Total Time 45 minutes
Category Main-course
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.
SQUID INK PASTA WITH CALAMARI RECIPE | ALLRECIPES
From allrecipes.com
Reviews 5
Total Time 1 hours 25 minutes
Category Seafood, Shellfish, Octopus and Squid
Calories 509.4 calories per serving
- 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.
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