• Fettuccine with Squid Ink

Paolo's Gourmet Egg Pasta Fettuccine with Squid Ink (8.8 Oz.)

Cooking Time 20 min
  • Durum  wheat semolina
  • Eggs 20%
  • Dried Ink 3 %
  • Water


1/4 cup olive oil

1 pound medium shrimp, shells removed and deveined (tails optional)

12 medium scallops

3 garlic cloves, thinly sliced

1/2 teaspoons red pepper flakes

Kosher salt and freshly ground black pepper

3/4 cup dry white wine

1/3 cup ripe, chopped seeded tomato

1/2 cup chopped fresh parsley leaves

1/4 cup juice from 1 to 2 lemons

1 tablespoon unsalted butter

1 pound squid ink pasta


Bring a large pot of salted water to a boil. Heat the oil in a heavy skillet over medium high heat until lightly smoking. Add the shrimp and sauté until opaque, about 1 minute each side. Remove to a plate. Reheat oil and cook the scallops until they too are opaque and lightly browned, 2 minutes each side. Remove the scallops to the plate with the shrimp and add the garlic to the pan. Cook, stirring often, until golden, about 2 minutes. Add the red pepper flakes, black pepper, salt, wine, tomato, and parsley, and cook over high heat until reduced by half, 8 to 10 minutes. Add the lemon juice and butter and return the seafood to the skillet, mixing well. Keep warmCook the pasta in a large pot of lightly salted water until it is al dente. Drain well, return to the pot along with the seafood. Toss well, and serve immediately.

Buon Appetito !

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Fettuccine with Squid Ink

  • Product Code: fettuccine_with_squid_ink
  • Availability: In Stock
  • $7.00

  • Ex Tax: $7.00

Tags: fettuccine with squid ink