We love seafood and we love pasta. If you’re like us, then you’ll love this dish.
Inspiration #1. My wife has a thing for bread and pasta. She craves carbs. One of our favorite local Italian restaurants, Giovanni’s (in Greenville, SC) serves this outstanding Frutti di Mare (fruit from the sea or seafood). I wanted to recreate that to some extent.
Why fettuccini and squid ink pasta? So we purchase a package of fresh frozen squid ink pasta from our favorite pasta place, Rio Bertolini’s in Charleston. It had two bundles of the pasta which would have been perfect for the two of us. Unfortunately, during transfer to our home one of the bundles fell out of the bag rendering it un-usable. I replaced the fallen bundle of squid ink with a hand full of fettuccini. What a glorious happenstance. The fettuccini added a different texture, color and weight to the dish. Squid ink pasta can get a little fishy and the fettuccini balanced that right out.
This was a lovely meal; we served it with grilled garlic bread (carb attack). It also heated nicely for left-overs. True confession, the picture above does not have clams, mussels or calamari. I would’ve added them but at the market, they just didn’t look so fresh and I didn’t want to use frozen. When I make this again, I will add the clams and calamari, promise.
- Fresh, frozen or dried Fettuccini
- Fresh or frozen squid ink pasta
- 1 pound shrimp, peeled and deveined (I leave the tails on)
- 1 large salmon filet, cubed in 1 inch pieces
- 10-20 clams, mussels or other shell fish depending on size
- 2-4 scallops, cut in 1 inch cubes
- 1-2 squid cut in rings, fresh or frozen
- 1 jar, marinara of your choice, (I always use Mario Batali’s Arrabbiata)
- 2 cloves garlic, minced
- ½ white onion, diced
- Crush red pepper flakes to taste
- 1 cup dry white wine
- Olive oil
- Parmesan reggiano cheese, grated
- Parsley, chopped
- In a large pot of boiling and salted water, cook both pastas short of al dente per their instruction. Drain, toss with oil and set aside.
- Heat a large pan over medium heat. Add oil and pepper flakes and toss for a moment. Add onions and cook until tender then add garlic. Cook for another minute. Add salmon and toss once to coat. Cook another minute. Add calamari, shrimp and clams and toss once to coat then deglaze with the white wine. Cook until almost done the seafood is almost done. You may need to remove the salmon, calamari and shrimp to wait for the clams to pop open.
- Place the large pot back on medium heat. Add the pasta back in the pot along with the marinara. Add all the seafood (scallops will cook through in the residual heat), toss gentle and keep warm.
- To plate, top with freshly grated Parmesan Reggiano and chopped parsley. Buon appetito!