Squid Ink Fettuccine with Shrimp and Scallops

Ingredients:

  • 1 package Squid Ink Fettuccine
  • 1/4 cup Olive Oil
  • 1 lb. Shrimp, uncooked, shells removed and de-veined
  • 1 dozen Scallops
  • 3 cloves Garlic, pressed or minced
  • 1/2 tsp. Red Pepper Flakes
  • 3/4 cup dry White Wine
  • 1 cup Tomatoes, diced
  • 1/2 cup fresh Parsley, chopped
  • 1/4 cup Lemon Juice
  • 1 tbsp. Unsalted Butter
  • Salt and Pepper to taste

Directions:

  1. Bring a large pot of salted water to a boil.
  2. Heat Olive Oil in heavy skillet over medium high heat until lightly smoking.
  3. Add Shrimp and sauté until opaque, about 1 minute on each side. Remove from skillet and set aside.
  4. Reheat Oil and cook Scallops until opaque and lightly browned, 2 minutes each side. Reserve Scallops with Shrimp.
  5. Add Garlic to skillet. Cook, stirring often, until golden, about 2 minutes.
  6. Add the Red Pepper Flakes, Black Pepper, Salt, Wine, Tomatoes, and Parsley, and cook over high heat until reduced by half, 8 to 10 minutes.
  7. While liquid is reducing, cook Squid Ink Fettuccine al dente, 6-8 minutes.
  8. Add Lemon Juice and Butter and return seafood to skillet, mixing well. Keep warm.
  9. Add pasta to skillet along with the seafood. Toss well, and serve immediately.

Lemon Garlic Fettuccine alla Salernitana (Sailor Style)

Ingredients:

  • 1 package Lemon Garlic Fettuccine
  • 1-1/2 lbs. fresh Tomatoes
  • Coarse Salt
  • 1 large clove Garlic, peeled and left whole
  • 4 tbs. Olive Oil
  • 4 oz. Green Olives, pitted and coarsely chopped
  • 4 tbsp. Capers in Wine Vinegar, drained
  • 10 large sprigs Italian Parsley, leaves only, coarsely chopped
  • Salt and freshly ground Black Pepper
  • 4 Anchovy Fillets packed in Oil, drained
  • 4 oz. canned Tuna packed in Olive Oil, drained
  • Large fresh Basil Leaves

Directions:

  1. Blanch Tomatoes, then remove skins and seeds and cut into 1" squares.
  2. Lightly crush Garlic.
  3. Heat Olive Oil in large skillet over medium heat. When warm, add Garlic and lightly sauté for 1- 2 minutes or until golden.
  4. Add Tomatoes. Mix with wooden spoon.
  5. Add Olives and Capers and cook for a few more minutes.
  6. Add Parsley and lightly season with Salt and Pepper.
  7. Cook the pasta al dente, 6-8 minutes.
  8. When Lemon Garlic Fettuccine has one minute left to cook, add Anchovies and Tuna to sauce.
  9. Serve pasta with sauce on top, sprinkled with fresh Basil.

Lemon Basil Pappardelle alla Vongole (with Clams)

Ingredients:

  • 1 package Lemon Basil Pappardelle
  • 2 lbs. very fresh Clams
  • 2 large cloves Garlic, peeled and finely chopped
  • 20 large sprigs Italian Parsley, leaves only, coarsely chopped
  • 1/2 cup Olive Oil
  • 2 lbs. fresh, ripe Tomatoes
  • Salt and freshly ground Pepper to taste

Directions:

  1. Scrub Clams very well and soak in a bowl of cold water with a little coarse Sea Salt for 30 minutes.
  2. Combine Garlic and Parsley. Place Oil in medium sauce pan over medium heat.
  3. When Oil is warmed, add chopped ingredients and sauté for 2 minutes.
  4. Cut Tomatoes into 1" pieces and add to sauce pan. Cook for 25 minutes, stirring occasionally with wooden spoon. (If desired, run sauce through food mill for smoother consistency).*
  5. Bring pot of salted water to boil and add Lemon Basil Fettuccine. Cook al dente, for 6-8 minutes.
  6. While pasta is boiling, add Clams to sauce and simmer until they open.
  7. Serve Clams and sauce over hot, drained pasta.

*To make the white version, omit Tomatoes. Add the Clams to Oil with Garlic and cook until they open. Sprinkle with chopped Parsley.