Squid ink pasta and seafood recipe, this black pasta and mixed seafood recipe is made with shrimps, mussels and scallops, creamy wine sauce and simple samphire/garlic pesto, delicious!
This is a beautifully colored and very flavorful dish to serve on special occasions. Squid ink pasta, or black pasta as it's often called, should taste remotely of iodine, a bit like sea urchins when it’s freshly made, but here I used an industrial brand, and it tasted just like any dry pasta, I liked the color though for a change and it was delicious.
I made a quick white wine and cream sauce and a pesto of samphire and garlic. About the samphire: It’s a seaweed that tastes and feels a bit like green beans with a firmer texture, so much so that in France we call it the sea green bean. It is really a delicious seaweed, with a delicate flavor. It is important to taste it before adding any salt as it is naturally salted on its own. If you can't find samphire, I guess a tarragon or cilantro pesto would be perfectly fine.
We really loved this squid ink pasta dish, it is quite spectacular and the combination of flavors and colors is very tasty.
I really like my pasta “al dente”, meaning “firm”. If the cooking instructions are 10 to 12 minutes for instance, cook the pasta 10 minutes sharp. Pasta cooked al dente is more easily digested, plus if you have leftovers, the pasta will not get soggy with the sauce.
I prefer to use raw shrimps, whether fresh or frozen, as I prefer to cook them lightly, just until they change color. I find that store-bought cooked shrimps are always too cooked and gummy for my liking. As a rule, do not overcook seafood or fish.
About the mussels, here we have many sorts, but there’s one sort of small mussels that comes in packs of 35 oz. (1 kilo), their biggest advantage is that they are clean and that is quite a relief! If you must buy such a large quantity, you can always remove them from the shells and distribute them into the pasta, ultimately you can also add less or no shrimps or scallops.
Squid Ink Pasta:
1 1/2 (17 oz.) packs. / 750 g. Squid Ink Pasta
14 oz. (400 g) raw shrimps, peeled and deveined
35 oz. (1 kg) mussels, cleaned
7 or 10 oz. scallops (or 2 or 3 per portion depending on their size)
1 cup samphire
2 garlic cloves
Salt and pepper to taste
A pinch of cayenne
1 tsp. corn starch
1/2 cup white wine
1/2 cup broth
1 cup heavy cream
Salt and pepper to taste
Into the bowl of a small food processor, add the chopped samphire, two garlic cloves minced and 3 tbsp. of olive oil, process until all the ingredients are finely chopped, add more olive oil if needed, taste and season with salt and pepper (be careful with the salt as samphire is naturally salted)
Into a saucepan, heat some olive oil on high heat, sear the shrimps and scallops quickly on both sides, just until the shrimps have changed color and the scallops are no longer translucent, remove from the pan and set aside
Into a large crockpot, heat some olive oil on high heat, add the mussels, cover with a lid and toss every 2 minutes, as soon as the mussels are all open, remove them from the crockpot with a slotted spoon and put them into a large bowl, discard the water from the mussels (I don’t like it as it’s much too salted for me)
Into the crockpot, heat some olive oil, add the white wine and broth, reduce of 1/3, withdraw about 3 tbsp. of sauce from the crockpot and pour it into a glass, add the cornstarch, stir and pour back into the crockpot, stir well, give it a boil,
Reduce the heat and add the heavy cream, cook for another 2 or 3 minutes, adjust seasoning and set aside
Cook al dente as per instructions on the pack, drain, add about 4 or 5 tbsps. of olive oil in the pot, add the drained pasta and stir, set aside
Reheat the sauce into the crockpot, add the mussels, shrimps and scallops, toss to re-heat, add the pasta, toss quickly
It’s ready! Serve with the samphire pesto apart or sprinkle it into the crockpot
Remember to taste the samphire pesto before adding salt.
If you can't find samphire, or similar seaweed, make a tarragon or cilantro pesto instead
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