Black Ink Seafood Pasta
Sauteed squid adds protein and texture to this fun, flavorful dish inspired by summertime in Italian coastal towns.
Servings: 6
Calories:
Ingredients
- 500 grams black pasta you can also use regular long pasta
- 1 1/2 cup mussels no shell or with shell is fine
- 1 1/2 cup squid
- 1 cup cherry tomatoes sliced in half
- 2 clove garlic chopped
- 1 small onion cut / sliced
- 2 tbsp olive oil or cookin oil
- 2 tbsp cooking wine
- salt and pepper seasoning
- 1/2 tsp chili flakes
- 1/2 cup water taken from cooking the pasta
- 1 pc shrimp cube
- parmigiano cheese and parsley garnish
Instructions
- Boil water in a large pot and cook pasta according to package direction or until al dente.
- Take 1/2 cup water from the pot where you cooked the pasta and set aside. Drain the rest of the water from the pasta and set aside.
- Heat olive oil in a wok over medium heat. Saute the squid and mussels for 2 - 3 minutes then add onion and garlic, stir until onion is translucent. Add the cherry tomatoes until half cooked.
- Pour in cooking wine, stir and let simmer for 3 minutes, to release wine's spirit.
- Add shrimp cube, chili flakes, 1/2 cup pasta water, and bring to boil. Add salt and pepper to season according to your preference.
- Add the black pasta and gently toss with the sauce until all strands are coated. Let simmer for 3-5 minutes.
- Transfer in a serving bowl/plate and garnish with parmigiano cheese and parsley. Bon Appetit!
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg