Squid Ink Pasta With Seafood Recipe

Ingredient Preparation

Begin by gathering all your ingredients. Measure approximately 100 grams of squid ink pasta, 50 grams of your preferred seafood (shrimp or shellfish), 30 grams of cherry tomatoes, and prepare 1 tablespoon of olive oil, 10 grams of grated Parmesan, and a small amount of your chosen herbs (parsley or basil). Peel and finely chop 1 clove of garlic. Set all aside.

Cooking the Pasta

Bring a large pot of salted water to a boil. Add the squid ink pasta and cook according to package instructions until al dente. Once cooked, drain the pasta, reserving a cup of the pasta water for later use.

Preparing the Seafood Mix

While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the chopped garlic and sauté until fragrant. Add the seafood to the pan and cook until it's just done - tender for shrimp or until the shellfish opens. Be careful not to overcook. Add the cherry tomatoes in the last few minutes of cooking to warm through.

Combining and Serving

Toss the cooked pasta into the pan with the seafood mixture. Add a little reserved pasta water if needed to loosen the sauce. Season with salt and pepper to taste. Serve the pasta hot, garnished with grated Parmesan and your chosen herbs for a burst of freshness.