"The people who give you their food give you their heart" - Cesar Chavez

Friday, December 18, 2009

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

Squid ink
1 onion, diced
Olive oil
Dried chili pepper flakes
1 red bell pepper, diced

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!!

1 comment:

The Gypsy Chef said...

Oh I just love Andy and his Pasta! I never knew one could buy squid ink in a jar. I guess I never gave much thought to how it got into pasta. Thanks for the recipe and the info!