Recently, we bought this squid ink linguine from a local home-made pasta shop in Salem, Jean-Louis Pasta Shop (click here). The store was stop one on a culinary stroll through Salem. In all, we went to 8 local businesses to entertain our senses with foods and aromas of all kinds. We were expertly guided by Karen from Salem Food Tours (click here for their web-site) as she shared a little history, spoke enthusiastically about the “foodie” scene, and introduced the group to hidden gems right under our noses.
One of the benefits of living with an Italian is the unlimited number of pasta dishes that can be cooked up with relative ease. Once pasta is thrown in salted water, the right combination of fresh ingredients can make a tasty sauce in minutes. Growing up, Marco learned many of these pasta sauces from his mother.
The squid ink linguine with shrimp and scallops is one that comes from these wonderful memories. The simplicity of this linguine dish doesn’t detract from the amazing flavors! It’s just olive oil, garlic, shrimp, scallops, white wine and some salt, red pepper, and parsley. This, combined with the amazing squid ink flavor in the pasta, and we have a meal that could be served in any fine restaurant. In addition, it is ready to eat in about 10 minutes!
Ingredients (serves 4):
- 280 grams of pasta (linguine or fettuccine are the best so that the sauce can stick to the pasta well and click here to read more about the importance of pasta shape)
- 2 tablespoons of olive oil
- 1 clove of garlic (or a little more to your taste), sliced
- 6 jumbo shrimp, chopped
- 4 large scallops, chopped
- 1/2 cup of white wine
- pinch of red pepper flakes
- salt to taste
- in a large pot, boil the generously salted water (see here for post on this)
- in a pan, heat the olive oil and garlic slices medium heat
- add the seafood and sauté for a couple of minutes
- add the white wine, salt, and red pepper flakes and cook on medium-high heat until the wine evaporates (about 5 minutes)
- at the end, add some parsley
- when the pasta is cooked al dente, strain and add to the sauté pan, combining all the ingredients