Squid Ink Seafood Pasta

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Creating a delicious bowl of seafood pasta can be easier than you think. Everything cooks pretty quickly. By the time your water has boiled and pasta is al dente, your batch of mixed seafood will be cooked. Clam juice and fresh lemon help create a lovely sauce for your seafood to simmer in. Adding fresh parsley at the end is an important final touch. Something so simple like a fresh herb can make a world of a difference. It is always fun to use squid ink pasta for a seafood pasta, however it is optional. Use a long pasta of your choice. Spaghetti or linguine pairs well with this time of sauce. It’s hard to find squid ink pasta on the shelves, so whenever you do be sure to grab a bag or two!

Ingredients

  • Squid ink spaghetti (a little less than a pound)

  • 1 lemon

  • 1 bunch of fresh parsley, chopped

  • 2- 6.5 oz. cans of chopped clams, drained and rinsed

  • 8 oz. of clam juice

  • 1-2 teaspoons chili flakes

  • 3 cloves of garlic, smashed

  • Salt

  • Ground black pepper

  • 3 tbsp butter

  • 3 tbsp olive oil, plus more for drizzling

  • 1 lb. mixed seafood (shrimp, calamari, scallops)

  • ½ cup starchy pasta water

Instructions

  1. Over medium-low heat, add 3 tablespoons of olive oil and 3 tablespoons of butter to a large pan.

  2. On another burner, start boiling a pot of water for the spaghetti.

  3. Once the butter is melted, add the chili flakes and garlic to the oil and butter, stir and let simmer for about a minute.

  4. Raise heat to medium, add chopped clams, sprinkle with ground pepper. Stir and saute for a minute then squeeze the juice of one lemon into the pan, stir.

  5. Add the clam juice and fresh parsley into the pan, stir to combine. Keep heat at medium to medium-high. The sauce should come to a light boil then add the mixed seafood. Season with about a teaspoon of salt and a sprinkle of ground pepper. Drizzle olive oil overtop, then stir to combine. Lower heat, cover and let cook for about 7 minutes. 

  6. The spaghetti should be cooking by this point. Undercook spaghetti just a little so it can finish cooking to al dente in the claim juice sauce. Before straining the pasta, save ½ a cup of its starchy water and set aside. 

  7. Once the seafood mixture is cooked, remove lid and add the spaghetti to the large pan keeping the heat on medium to medium-low. 

  8. Drizzle a little olive oil. Mix well to combine and continue to toss as the spaghetti cooks and marinates into sauce for about a minute or so. It shouldn’t get dry but if it happens to, just add some of the strachy, reserved pasta water.

  9. Turn off heat, transfer to serving bowl and serve immediately. 

  10. Top with freshly chopped parsley as a garnish. NO cheese on seafood pasta.


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Seafood, PastaDanielle SimoneComment