Logo

Sugo Pronto al Nero di Seppia  ( squid ink ) 


Tomatoes 55%

Squid 26%

Calamaries 25% 

 Onion

Extra virgin olive oil ,

Salt , Garlic , Black Ink




PASTA SUGO SQUID

1/4 Cup Olive Oil

1 Pound Medium Shrimps, 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 Tomatoes Bottel Poalos Goumet Squid

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 or Glute Free


COOKING PROCEDURE 40 MINUTES
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. Add the PAolos Gourmet Sugo pronto.Cook 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.

Bupm Appetito !

Write a review

Note: HTML is not translated!
    Bad           Good
Captcha

Sugo Pronto Nero Seppia ( Squid )

  • Product Code: Sugo Nero Seppia ( squid )
  • Availability: In Stock
  • $7.00


Tags: Sugo Pronto Nero Seppia ( Squid )