Spaghetti Nero con Frutti di Mare…? Wanted to try a squid ink pasta with seafood. Not visually appealing but pretty good:
Ingredients: squid ink spaghetti, shrimps, monk fish, cuttlefish, garlic, cherry tomatoes, olive oil, white wine, pepper flakes, salt, parsley
Grill monk fish with some olive oil at medium-high heat for 2 minutes and put them aside
Grill shrimp in the same pan for 1 minute
Grill cuttlefish in the same pan for 1 minute. Add olive oil if pan is dried. Put all seafood aside until the end
Lower the heat to medium and add generous amount of olive oil, parsley stems, and sliced garlic in the same pan. Add pasta to the boiling salt water at this step as well
Add half-sliced cherry tomatoes when garlic are soft but not golden yet. Crush tomatoes slightly when sizzled
Raise the heat to high and add white wine. Scrap the bottom of the pan and let it be until alcohol scent is gone
Lower the heat to medium and add 1 ladle of pasta water into the sauce about 1 minute before tossing in pasta
Toss in pasta 2 minutes before al dente and stir vigorously. Add pasta water as sauce is almost absorbed. Add a slight bit of olive oil as well
Add seafood and stir again at medium-low heat for 1-2 minutes. Add pasta water as needed
Remove the pan from heat and final mantecatura
* Maybe I should have added molica when plating; what would Southerners do?
by Neyrok37