Some of my followers may remember that I posted a recipe featuring the Black Squid Ink Linguine back in November, 2015. Since I still had about a half-pound of this rather unique pasta in my cupboard, I decided to see what I could do with it, and the result of my efforts follows . . .
Step 1: INGREDIENTS (2 Servings)
- 8 to 10 ounces dry Black Ink Linguine
- 8 ounce *mixture raw seafood (Shrimp, Squid, Mussels, Scallops)
- 3 cloves garlic, minced
- 1 can (6.5 .oz) Bumblebee chopped clams, liquid reserved
- 3 TBS Unsalted Butter
- 1/4 cup Fine Sweet Marsala wine (I prefer Italy's Florio)
- 1 TBS Lime juice
- 1/4 tsp each: Diamond Crystal Kosher Salt, Old Bay Blackened Seasoning, Oregano, crushed red pepper flakes (optional)
- A few threads of Saffron (optional)
- 1/4 cup grated or shredded Parmesan cheese (for topping)
*NOTE: I had a 1 .lb bag of Aqua Star's frozen Seafood Medley in the freezer, so I defrosted about half of the package and used it in this recipe. It did contain a few small pieces of Octopus in addition to the shrimp, mussels, and scallops, and they proved to be a bit "chewy" after being cooked; otherwise the taste was great. However, I would recommend using fresh seafood if you try this recipe.
Step 2: PREPARATION
- Fill the pot you are going to cook the pasta in, and allow the water to come to a fast boil.
- While the water is heating, prepare the rest of your ingredients:
- Mince or finely chop the garlic and set aside.
- Open the can of clams, reserve the liquid and set both aside.
- Mix together the salt and spices and set aside.
- Pour the 1/4 cup of wine into a measuring cup and add the 1 TBS of Lime juice; set aside.
- Break up a few threads of saffron in a mortar if using; set aside.
- Add the 3 TBS of Unsalted butter to a cast iron skillet or heavy pan and heat over medium heat.
- If the water in the pasta pan is boiling, add the linguine and begin cooking (cook until al dente).
- When the butter in the skillet has melted and is beginning to foam mix in the garlic and stir to blend.
- Add the seafood medley and begin to saute.
- Slowly add the wine/lime juice mix and all the spices.
- Allow mixture to saute for a few minutes, or until the liquid is reduce by about 1/2 (if, on the other hand, your liquid is drying up, you can add some of the reserved clam juice - your objective here is to have enough liquid to pour over the seafood medley (a sauce) once you top the pasta with it, but you do not want a "soup)."
- Remove the skillet from the heat; plate a serving of the linguine and top with a portion of the seafood medley.
Step 3: TIME TO EAT . . .
Top the dish with grated Parmesan cheese and enjoy your dinner with a glass of good wine. (I usually serve white wine with seafood but all I had was red - a good Argentine Malbec. It is no longer a requirement that only white wine be served with seafood; today anything goes)!
BON APPETITE !
(I have calculated the nutrition for this recipe to the best of my ability using the MyFitNessPal Recipe Analyzer. This analysis does include the Black Squid Ink Linguine. Although I had more than enough pasta to make two servings of this recipe, I came up a little short on the Seafood Medley (either I ate too much, or I didn't cook enough)!