Italian 30 min

Squid Ink Pasta with Seafood

Name: Squid Ink Pasta with Seafood
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 12 oz squid ink linguine or regular linguine; 1/2 lb squid, cleaned and cut into rings; 1/2 lb large shrimp, peeled; 1/2 lb mussels, scrubbed; 4 tablespoons olive oil; 6 cloves garlic, minced; 1/2 teaspoon red pepper flakes; 3/4 cup dry white wine; 1 can (14 oz) diced tomatoes; 2 tablespoons squid ink (from the packet in packaged squid or separate jar); Fresh parsley and lemon zest; Salt and black pepper

seafooddairy-freehigh-protein

Ingredientsfor 2

560

Cal

42g

Protein

56g

Carbs

16g

Fat

112 oz squid ink linguine or regular linguine
21/2 lb squid, cleaned and cut into rings
31/2 lb large shrimp, peeled
41/2 lb mussels, scrubbed
54 tablespoons olive oil
66 cloves garlic, minced
71/2 teaspoon red pepper flakes
83/4 cup dry white wine
91 can (14 oz) diced tomatoes
102 tablespoons squid ink (from the packet in packaged squid or separate jar)
11Fresh parsley and lemon zest
12Salt and black pepper

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Instructions

1
Cook linguine in heavily salted boiling water until al dente. Reserve 1 cup of pasta water. Heat olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes. Cook 1 minute. Add squid rings and cook 1–2 minutes.
2
Add white wine and let bubble for 2 minutes. Add diced tomatoes and squid ink. Stir until the ink is fully dissolved — the sauce will turn dramatic inky black. Simmer 5 minutes. Add shrimp and mussels. Cover and cook 4–5 minutes until all seafood is cooked and mussels have opened.
3
Add drained pasta to the pan. Toss with tongs, adding pasta water as needed to create a glossy sauce. Season with salt and pepper. Garnish with parsley and lemon zest. Serve immediately.