Squid Ink Spaghetti With Prawns Food

SQUID INK PASTA WITH SHRIMP AND CHERRY TOMATO SAUCE

Steps:

• Add the shrimp shells to a small pot and cover with water. Bring to a boil and allow to simmer until it has reduced by half. Strain and keep on the heat at a low simmer until ready to use.
• Add the olive oil, fennel, onions, a pinch of salt and crushed red pepper flakes in a saute pan over medium heat. Let the fennel and onions cook until translucent. Then add the tomatoes, garlic, oregano and white wine. Let it reduce until there is about 1/4 cup of liquid left. Then add the squid, shrimp and 1/2 cup of the shrimp stock. Stir in the parsley.
• Cook the fresh squid ink pasta in salted boiling water until tender, but still has a bite. Add the cooked pasta to the saute pan and toss to coat. Garnish the pasta with fennel fronds, a drizzle of olive oil and grated Parmesan.
• Mound the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely is better here). Crack the eggs into the hole and add the egg yolk, olive oil, squid ink and some salt.
• Using a fork, beat the eggs together with the olive oil, squid ink and salt; then begin to incorporate the flour into the egg mixture, being careful not to break the sides of the well or else the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together into a homogeneous mixture, THEN you can start kneading.
• When kneading, it is VERY important to put your body weight into it; get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader, or 10 to 15 minutes for an inexperienced kneader. Put your body weight into it; you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
• When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let it rest for at least 20 to 30 minutes. If using immediately, do not refrigerate.
• Roll and cut the pasta into the desired shape.
• How smooth and supple!

SQUID INK PASTA WITH SEAFOOD

Steps:

• Bring a large pot of salted water to a boil. Add the squid ink pasta and cook according to package directions.
• Just before draining the pasta, reserve 1/2 cup of the pasta water. Set the drained pasta and the reserved pasta water aside for later.
• Slice half of the cherry tomatoes in half and leave the rest of them whole. Set aside for later.
• Heat 4 tablespoons of the oil in a large pot over medium-high heat (I used a Dutch Oven). Add the shallots and cook for about 3 minutes or until translucent. Add the garlic and red pepper flakes and cook for 1 minute.
• Add the clams and place the lid on the pot. Cook, keeping the pot covered and shaking occasionally for 3 to 4 minutes. Take a peak under the lid, if they are not open, cover the pot and continue to cook them. Check them every 2 to 3 minutes until all or nearly all of them are open.
• Transfer the clams to a bowl and discard any that have not opened. It's ok if some of the garlic and shallots get stuck to the clams. Leave any broth from the clams in the pot. Cover the bowl of clams to keep them warm and prevent them from drying out.
• Add the tomato paste and anchovy paste to the pot. Pour in a splash of the white wine and whisk it around until the tomato and anchovy pastes are lump-free. Stir in the whole cherry tomatoes (save the halved tomatoes for later).
• Pour in the rest of the wine, the clam juice, 1/2 cup of parsley (reserve the other half for later), thyme, salt, and pepper. Bring to a simmer and cook for 10 to 12 minutes, uncovered, until the sauce is reduced by about one-third.
• Reduce the heat to medium-low and stir in the shrimp. Cover the pot and cook for 3 minutes (if you have extra large shrimp, cook for 4 to 6 minutes).
• Add the squid, lemon zest, the remaining 1/2 cup parsley, and the halved tomatoes. Cover the pot and cook for 2 more minutes or until the shrimp and squid are cooked through (extra large shrimp may need an extra minute to cook).
• Remove the pot from the heat and stir in the clams and black squid ink pasta. Cover the pot and let it sit for 2 to 3 minutes until the clams warm up again.
• Adjust the consistency of the sauce with the reserved pasta water. Taste and season with additional salt and pepper if desired.
• Serve with lemon wedges, freshly grated parmesan cheese, chopped basil leaves, and a drizzle of good olive oil.

SQUID INK PASTA WITH SHRIMP AND SCALLOPS RECIPE

Steps:

• Bring a large pot of salted water to a boil. Heat oil in a heavy skillet over medium-high heat until lightly smoking. Add shrimp and sauté until opaque, about 1 minute each side. Remove to a plate. Reheat oil and cook the scallops until they too are opaque and lightly browned, 2 minutes each side. Remove scallops to plate with shrimp and add garlic to pan. Cook, stirring often, until golden, about 2 minutes. Add red pepper flakes, black pepper, salt, wine, tomato, and parsley, and cook over high heat until reduced by half, 8 to 10 minutes. Add lemon juice and butter and return seafood to the skillet, mixing well. Keep warm.

SQUID INK SPAGHETTI WITH BELL PEPPER, CALAMARI, SHRIMP, RICOTTA AND COLONNATA LARD

Steps:

• Roast the yellow and red bell peppers directly on the flame of a stovetop until the skins char. Remove from the heat and seal in a container to cool. When cool, peel the peppers under cold running water and slice into thin strips.
• Cut the lardo into small sticks and saute in a large skillet over medium heat. Slowly increase the heat in order to get the lard crispy. Once the lard is crispy, remove from the skillet and reserve. Discard half the melted fat in the skillet. Using the remaining fat, saute the garlic and chili pepper until lightly browned. Add the bell peppers and saute for 5 minutes.
• Meanwhile, bring a large pot of salted water (about 5 quarts) to a boil. Add the fresh squid ink spaghetti and cook according to the package directions.
• When the bell pepper, garlic and chili mixture has cooked, add the shrimp and calamari and saute everything together until cooked, a few minutes. Season with salt and pepper to taste.
• Add the cooked squid ink spaghetti to the skillet and toss together until creamy. Serve topped with the crispy lard and grated salted ricotta.