Andy's Squid Ink Pasta with Sauteed Shellfish

My good friend Andy has been on a mission to cook with squid ink after seeing it on an Italian cooking show about a Christmas feast of the 7 fishes. In the Mediterranean, squid and cuttlefish ink is prepared in dishes such as risotto, paella and pasta. It's a pitch black sauce and usually made with onions or tomatoes. Andy prepared his with onions. Squid ink has to be carefully extracted from the ink sac in the squid. It's a pricey purchase, but well worth the flavors. It tastes a little salty, but it's a mild flavor that is very accommodating in pasta. It tends to stain everything from your teeth to your lips. Here is a picture of the bottle of squid ink that Andy picked up at the Italian grocery in the Chelsea Market.

                           

Andy's Squid Ink Pasta with Sauteed Shellfish

Ingredients:
Spaghetti
Squid ink
1 onion, diced
Scallops
Shrimp
Calamari
Olive oil
Thyme
Dried chili pepper flakes
Pepper
1 red bell pepper, diced

Directions:

1. In a bowl marinate the scallops, shrimp and calamari in olive oil, lemon juice, thyme, pepper and dried chili flakes. Cover and chill for 20 minutes.

2. Prepare the pasta in a large pot with boiling water.

3. In a pan over medium heat, saute the onion and add the cooked pasta. Gradually add the squid ink, stirring to incorporate.

4. In a separate pan, saute the scallops, shrimp and calamari with a bit of their marinade just until cooked.

5. On a plate put the pasta, followed by the shellfish and sprinkle with the diced red pepper. Enjoy!!