Squid Ink Spaghetti
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.
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