Squid Ink Linguine with Fruiti Di Mare

(Calamari, Mussels and Clams)

Squid Ink Linguine

  • 3-½ cups flour
  • 1 large egg, room temperature
  • 2 teaspoons extra virgin olive oil
  • ½ tablespoon squid ink (available online or at your fish purveyor)

Add all ingredients to a stand mixer and slowly incorporate together. Once ingredients are combined, continue to mix for about 3 minutes. Move to bowl, refrigerate and let rest 30 minutes. Cut dough into quarters and roll out to desired pasta shape. Use a generous amount of flour on rolling surface to ensure noodles do not stick together.


Clams

  • ½ gallon water
  • 1 cup dry white wine
  • 1 lemon, quartered
  • 1 shallot, sliced
  • 3 cloves garlic, sliced
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • Pinch of salt
  • 1 pound Manila clams

Combine first 8 ingredients and bring to a boil; add clams. Cook until clams open; discard those that do not
open. Set aside.


Fruiti di Mare

  • 1 cup extra virgin olive oil, divided
  • 4 garlic cloves, minced
  • ¼ pound calamari tubes, sliced and tentacles separated
  • 1 pound fresh rope mussels, beards removed
  • 1 cup dry white wine
  • 2 tablespoons unsalted butter
  • Salt and pepper

In sauté pan, add 1 tablespoon olive oil and garlic; add calamari and mussels. When garlic becomes fragrant, add white wine and cook until reduced by half. Sauté seafood until mussels open. Meanwhile, add Squid ink Linguine to boiling water. Once pasta floats, remove from water and drain well before placing in sauté pan with seafood and clams. Add butter and remaining olive oil to finish. Blend gently until sauce is incorporated. Add salt and pepper to taste. Serves 4.

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