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Squid Ink Pasta with Seafood

Squid Ink Pasta with Seafood is a show-stopping dish that combines the striking black noodles with a medley of tender, flavorful seafood.
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Equipment

  • Large pot
  • Large skillet or sauté pan
  • - Colander
  • Tongs
  • Measuring cups and spoons

Ingredients
  

  • **For the Pasta and Seafood:**
  • - 12 oz squid ink pasta
  • - 3 tbsp olive oil
  • - 3 garlic cloves minced
  • - 1/4 tsp red pepper flakes optional
  • - 1/2 cup dry white wine
  • - 1 lb mixed seafood shrimp, scallops, mussels, or clams
  • - 1 cup cherry tomatoes halved
  • - 1/4 cup chopped fresh parsley
  • - Salt and black pepper to taste
  • **For Garnish:**
  • - Lemon wedges
  • - Freshly grated Parmesan cheese optional

Instructions
 

  • **Cook the Pasta:**
  • Bring a large pot of salted water to a boil. Add the squid ink pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
  • **Prepare the Seafood:**
  • Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
  • **Deglaze with White Wine:**
  • Pour in the white wine, scraping the bottom of the skillet. Simmer for 2 minutes to reduce slightly.
  • **Cook the Seafood:**
  • Add the mixed seafood to the skillet. Cover and cook for 4-5 minutes, or until the mussels and clams open and the shrimp and scallops are cooked through. Discard any unopened shells.
  • **Combine Pasta and Sauce:**
  • Add the cherry tomatoes and cooked pasta to the skillet, tossing gently to combine. Add the reserved pasta water if needed to loosen the sauce.
  • **Season and Garnish:**
  • Stir in fresh parsley, then season with salt and black pepper to taste. Serve hot with lemon wedges and grated Parmesan cheese, if desired.