Squid Ink Spaghetti

Savour - - SCRUMPTIOUS SUMMER RECIPES - Sub­mit­ted by Gary Faessler, River's Bend Win­ery

with Baby Squid, Scal­lops and Manila Clams

Dried squid ink pasta is avail­able in many gourmet food stores and Ital­ian delis. If you can’t find squid ink spaghetti, you can al­ways sub­sti­tute with any good qual­ity pasta.

Serves 6

1 lb dried black spaghetti 1/2 cup del­i­cate fruity olive oil 3 cloves gar­lic, finely diced 1 large shal­lot, finely diced 2 red chilies, de­seeded and finely diced freshly ground black pep­per

1 cup dry white wine 20 Manila clams, shells cleaned

1/2 cup wa­ter 4 large fresh scal­lops, sliced length­ways and quar­tered 18 small squid: cleaned, ten­ta­cles sep­a­rated, bod­ies sliced open, in­side scored and cut in half length­wise 1 large bunch of Ital­ian pars­ley, finely chopped

juice and zest of 1 lemon Over high heat bring a large pot of salted wa­ter to a rolling boil and add the dried pasta. Stir the pasta wa­ter oc­ca­sion­ally so the pasta doesn’t stick and cook as di­rected. Mean­while, in a small pan over high heat add the clams, a half cup of wa­ter and cover. Steam the clams un­til they open (dis­card any clams that do not open) turn off the heat and cover to keep the clams warm. Pour the olive oil into a large skil­let over medium heat and add the shal­lots, gar­lic and chilies and stir oc­ca­sion­ally un­til soft, do not al­low the gar­lic to brown. Add the wine to the pan and bring to a sim­mer. Put in the squid and scal­lops and gen­tly sauté un­til the seafood is just cooked. Next add the re­served clams, pars­ley, lemon zest and ground pep­per to taste and al­low the sauce to re­duce. Strain the pasta into a colan­der, tip into the pan and gen­tly toss with the seafood. Di­vide among six pre­heated dishes, squeeze lemon juice over pasta and serve im­me­di­ately.

PAIR WITH: River's Bend Win­ery 2009 Viog­nier

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