Black Shell Seafood Pasta
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A Note from Feedfeed
We threw the Ultimate Comforta-Bowl Throdown at FeedfeedBrooklyn with our friends at Tuttorosso Tomatoes and we invited three New York City chefs to participate in a friendly showdown for the title of the best bowl. This dish, Black Shell Seafood Pasta, was by Chef Jason Hall of Legasea, and people would not stop talking about these delicious squid ink shells!
- Recipe Card
Recipe Card
ingredients
- 1/4 cup extra virgin olive oli
- 1 white onion, chopped
- 5 cloves garlic, crushed
- 2 tablespoons Spicy Calabrian Pepper Spread
- 3 tablespoons Tuttorosso Tomato Paste
- 1/2 cup white wine
- 2 (28 ounce) cans Tuttorosso Tomato Puree
- 1 (28 ounce) can Diced Tuttorosso Tomatoes
- 2 tablespoons crushed red pepper (add more depending on desired spice level)
- 2 tablespoons dried oregano
- 1/2 pound raw squid tubes, cut into rings
- 1 pound raw shrimp, shelled and deveined
- 1/2 pound large scallops
- 1 pound squid ink pasta, cooked
- Lemon juice, To Taste
- 1/2 bunch fresh basil
Method
Step 1
In a large Dutch oven or large pot, heat olive oil over medium-high heat. Saute garlic and onions until soft, stirring continuously, approximately 10 minutes. Add pepper spread and tomato paste, then deglaze with white wine.
Step 2
Add tomato puree, diced tomatoes, red pepper and oregano and stir well. Reduce heat to the lowest setting and simmer for 45 minutes, stirring sporadically.
Step 3
In a large saute pan heat olive oil to medium high heat, gently brown the seafood then cover with tomato sauce.
Step 4
Toss in your hot cooked pasta, finish with a squeeze of lemon and fresh basil.