Black Ink Seafood Pasta

I, for one, love squid ink pasta, paella, & stews. However, an ink-stained smile will make your date night photo viral on Instagram for all the wrong reasons. Thankfully, Gourmet-to-Go produces black ink pasta. Rich, umami pasta sans teeth stain!

Valentine’s Day is a fine excuse to momentarily forget our ever so fragile resolutions to eat better and exercise more, and indulge in decadent dishes without a smidgen of guilt.

On February 14th, it’s going to be an all day gastronomic feast for us at home, starting with a bowl of sinful seafood pasta.

For dinner, it’s always a good idea to go with a his/hers type of meal. Why? You both get to eat your favourite food with your favourite person in the world, and that’s two of the best things in life.

pasta 1
As you can tell, I can’t get enough of seafood. It’s no surprise that my ideal V-day dinner is salmon and vichyssoise. Don’t be intimidated by the fancy French name—it’s basically potato and leek soup. I like mine velvety smooth, served cool, with a touch of crème fraiche. I love salmon because it takes less than 5 minutes to prepare and eat, and exceptionally delicious food prepared in 5 minutes is a beautiful miracle that I am willing to share to frenzied working moms all over the world. Salmon is perfect with a zippy lemon truffle cream sauce that you can prepare in a breeze. I am not kidding you.

pasta 4
For my partner-in-crime, it’s steak and greens. He has recently joined the paleo craze and has asked me in the nicest caveman voice he could muster to create a side dish that would approximate the creamy, carby satisfaction of eating mashed potatoes. I suggested bone marrow. Mr. Flintstone raised his club in approval.

pasta 7

Black Ink Seafood Pasta

Ingredients

500g Gourmet to Go black ink pasta (or 500g cooked pasta tossed in cooked squid ink)
4 tablespoons Magnolia Gold Butter
4 shallots, minced
8 cloves of garlic, minced
100 g prawn or shrimp, peeled and deveined (save prawn or shrimp head)
100 g squid rings
100 g salmon filet
100 g mussels or frozen, pre-cooked New Zealand mussels on the half shell
Salt
Pepper
1 cup crab paste (aligue)
½ can Magnolia All-Purpose Cream
Lemon
Parmigiano Reggiano
Curly parsley, finely chopped

Procedure

1.    Cook fresh pasta in boiling salted water for 5-7 minutes until it reaches desired doneness. Set aside.
2.    Sauté half of minced shallots and minced garlic in 2 tablespoons butter over low heat until soft, about 1 minute. Saute seafood, except salmon, just until translucent, about 1 minute. Season with salt and freshly cracked black pepper. Do not overcook seafood as it will become tough and rubbery. Remove from pan.
3.    Sauté remaining minced shallots and minced garlic in 2 tablespoons butter over low heat until soft, about 1 minute. Sauté prawn or shrimp heads for 2 minutes. Add cream and simmer for 5 minutes. Add crab paste and simmer for 1 minute.
4.    Remove sauce from heat. Squeeze juice of half a lemon. Season with salt and pepper. Add sautéed prawn or shrimp, squid, mussels, and salmon. Garnish with finely chopped curly parsley.
5.    Serve!

Tags: february 2014, gourmet-to-go, benny's, pasta, seafood, squid, shrimp, mussels, crab fat
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