Pasta al Nero di Seppia

Name: Pasta al Nero di Seppia
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 250 g squid ink spaghetti; 150 g scallops or peeled shrimp; 3 tbsp unsalted butter; 3 garlic cloves, minced; 1 jar (280 g) sun dried tomatoes, drained; 1/4 tsp Calabrian chili; 1 lemon, juice of; 1 tbsp honey; to taste salt and pepper; tobiko fish roe for serving

蛟龍Stormwyrm @stormwyrm

Mrs Wyrm recently discovered a very nice squid ink pasta at an expensive restaurant here and this is my partially successful attempt to replicate it. 🦑🦪🍝🇮🇹

蛟龍Stormwyrm @stormwyrm

Mrs Wyrm recently discovered a very nice squid ink pasta at an expensive restaurant here and this is my partially successful attempt to replicate it. 🦑🦪🍝🇮🇹

Saved

Ingredients

30 minutes

4 servings

250 gsquid ink spaghetti
150 gscallops or peeled shrimp
3 tbspunsalted butter
3garlic cloves, minced
1 jar (280 g)sun dried tomatoes, drained
1/4 tspCalabrian chili
1lemon, juice of
1 tbsphoney
to taste salt and pepper
tobiko fish roe for serving

Saved

Steps

30 minutes

1

Cook pasta according to package directions. Reserve 1 cup of pasta water.
2

In a pan on medium heat melt butter. Sauté scallops for 1-2 minutes, set aside on top of the cooked pasta.
3

Add sun dried tomatoes to the same pan. Season with Calabrian chili, and sauté for 3 minutes. Add garlic, cook for another minute more.
4

Add reserved pasta water, honey, and lemon juice. Season with salt and pepper. Simmer on medium low heat until sauce thickens slightly, about 5 to 7 minutes.
5

Mix sauce into pasta and scallops, toss well. Top with tobiko and Parmesan.