About: I am a 81-year-old self-proclaimed Chef who has spent most of his life in the hotel/resort tourism industry. I have traveled up and down the east coast of the United States from New York to Key West, and fro...

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)

  1. 8 to 10 ounces dry Black Ink Linguine
  2. 8 ounce *mixture raw seafood (Shrimp, Squid, Mussels, Scallops)
  3. 3 cloves garlic, minced
  4. 1 can (6.5 .oz) Bumblebee chopped clams, liquid reserved
  5. 3 TBS Unsalted Butter
  6. 1/4 cup Fine Sweet Marsala wine (I prefer Italy's Florio)
  7. 1 TBS Lime juice
  8. 1/4 tsp each: Diamond Crystal Kosher Salt, Old Bay Blackened Seasoning, Oregano, crushed red pepper flakes (optional)
  9. A few threads of Saffron (optional)
  10. 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.


  1. Fill the pot you are going to cook the pasta in, and allow the water to come to a fast boil.
  2. While the water is heating, prepare the rest of your ingredients:
  3. Mince or finely chop the garlic and set aside.
  4. Open the can of clams, reserve the liquid and set both aside.
  5. Mix together the salt and spices and set aside.
  6. Pour the 1/4 cup of wine into a measuring cup and add the 1 TBS of Lime juice; set aside.
  7. Break up a few threads of saffron in a mortar if using; set aside.
  8. Add the 3 TBS of Unsalted butter to a cast iron skillet or heavy pan and heat over medium heat.
  9. If the water in the pasta pan is boiling, add the linguine and begin cooking (cook until al dente).
  10. When the butter in the skillet has melted and is beginning to foam mix in the garlic and stir to blend.
  11. Add the seafood medley and begin to saute.
  12. Slowly add the wine/lime juice mix and all the spices.
  13. 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)."
  14. 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)!


(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)!




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