Recipes

  Ingredients

• Pinch of sea salt
• 1 pound dried spaghetti
• 2 tablespoons extra virgin olive oil, divided, plus more for drizzling on the pasta
• 8 garlic cloves, finely minced, divided
• 2 tablespoons cuttlefish ink
• 1/2 pint grape tomatoes
• 1/2 pound raw rock shrimp
• 1/2 pound raw sea scallops, cut into quarters so they’re the same size as the shrimp
• Red pepper flakes, for serving

Instructions

1. In a large pot of salted, boiling water, cook the spaghetti according to the package instructions until al dente. Drain the pasta and transfer to a large bowl. Drizzle with a few teaspoons of olive oil and toss to combine. Set aside.
2. Now you’ll need two sauté pans, one small and one medium. Put 1 tablespoon oil in each pan and heat over low. Divide the garlic evenly between the two pans and stir to combine, cooking for a minute or two until it just starts to turn light golden. Turn the heat off under the medium sauté pan.
3. Next, add the ink to the small pan still on the heat. Heat the mixture, stirring occasionally, until warmed through, about 3 minutes. Then pour it over the cooked pasta and, using tongs, toss the pasta until it’s evenly coated. Set aside.
4. Turn the heat back on under the medium pan and add the tomatoes and sauté over medium-high heat for 5 minutes, stirring constantly. Add the shrimp and scallops, increase the heat to high, and cook for 2 minutes, continuing to stir constantly, until the scallops brown ever so slightly.
5. Divide the ink-coated pasta among four plates or bowls and top with the sautéed shrimp, scallops, and tomatoes. Do not toss or the seafood will turn black. Finish with a sprinkle of red pepper flakes.