📝 About This Recipe
This stunning dish captures the dramatic essence of the Venetian coast, featuring jet-black pasta tossed in a luxurious white wine and garlic butter sauce. The briny, oceanic depth of the squid ink pasta perfectly complements the sweetness of succulent shrimp and buttery pan-seared scallops. Finished with a touch of chili heat and fresh parsley, it is a sophisticated, visual masterpiece that tastes like a Mediterranean summer evening.
🥗 Ingredients
The Pasta
- 1 lb Squid Ink Linguine or Spaghetti (dried or fresh)
- 2 tablespoons Kosher Salt (for the pasta water)
Seafood
- 12 pieces Large Shrimp (peeled, deveined, tail-on)
- 8-12 pieces Sea Scallops (adductor muscle removed, patted very dry)
- 1/2 lb Calamari Rings (fresh)
The Aromatics and Sauce
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 3 tablespoons Unsalted Butter (divided)
- 5 cloves Garlic (thinly sliced)
- 1 Shallot (finely minced)
- 1/2 teaspoon Red Chili Flakes (adjust to taste)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 Lemon (zested and juiced)
For Garnish
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Bring a large pot of heavily salted water to a rolling boil. Use about 1 tablespoon of salt per 2 quarts of water; it should taste like the sea.
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2
Pat the scallops and shrimp extremely dry using paper towels. Season them lightly with salt and black pepper just before cooking to prevent moisture from drawing out.
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3
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter foam subsides and begins to shimmer.
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4
Add the scallops to the skillet, ensuring they don't touch. Sear undisturbed for 2 minutes until a golden-brown crust forms. Flip and sear for 1 more minute, then remove to a warm plate.
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5
In the same skillet, add the shrimp and calamari. Sauté for 2-3 minutes until the shrimp are pink and opaque. Remove and set aside with the scallops.
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6
Drop the squid ink pasta into the boiling water. Cook according to package directions until 'al dente' (usually 1-2 minutes less than the full cook time). Reserve 1 cup of starchy pasta water before draining.
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7
While the pasta cooks, lower the skillet heat to medium. Add the remaining olive oil, shallots, and garlic. Sauté for 2 minutes until fragrant and translucent, but do not brown the garlic.
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8
Stir in the red chili flakes, then pour in the white wine. Increase the heat slightly and let the wine reduce by half, scraping up any delicious browned bits (fond) from the bottom of the pan.
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9
Whisk in the remaining 2 tablespoons of butter and the lemon juice to create a glossy, emulsified sauce.
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10
Add the cooked pasta directly into the skillet with the sauce. Toss vigorously, adding splashes of the reserved pasta water as needed to coat the strands perfectly.
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11
Gently fold the cooked seafood and any accumulated juices back into the pasta. Toss for 30 seconds just to reheat through.
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12
Remove from heat. Sprinkle with lemon zest, fresh parsley, and a final drizzle of high-quality olive oil.
💡 Chef's Tips
Always pat your scallops dry with paper towels; moisture is the enemy of a good golden crust. If you cannot find squid ink pasta, you can buy jars of pure squid ink and add 1 teaspoon to the dough of homemade pasta or to the sauce of regular linguine. Avoid overcooking the seafood; shrimp and calamari become rubbery very quickly once they reach their internal temperature. Reserve more pasta water than you think you need; squid ink pasta tends to absorb sauce faster than traditional semolina pasta. Never add parmesan cheese to this dish; Italian tradition dictates that cheese and seafood pasta are rarely mixed to preserve the delicate ocean flavors.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Vermentino or a dry Prosecco to cut through the buttery sauce. Serve with a side of charred broccolini tossed in lemon and garlic. A warm, crusty loaf of ciabatta is essential for mopping up the remaining wine and garlic sauce. Start the meal with a light arugula salad dressed in a simple balsamic vinaigrette to balance the richness of the seafood.