Black ink Pasta with Shrimp and Scallop
- 5 oz of pasta
- 2 tablespoons of olive oil
- 2,3 pieces of garlic
- a little bit of italian parsley
- a half cup of white wine
- a little bit of flour
1: Prepare seafood for a bite size as you like. Drain water out with kitchen paper and lightly salt and pepper to seafood, and then put flour on those surface.
2: When you boil pasta, you should use a big pod and a lot of water. Pasta should be ready at the same time as sauce is cooked. The timing is very important. If you feel difficult, lets get sauce done first, and then mix al dente pasta with its sauce.
3: Lightly crush the garlic clove and heat with the pure olive oil in a large nonreactive sauté pan with a lid over medium heat. When the garlic starts to sizzle, gently shake and tilt the pan so the clove is immersed and sizzling at one side of the pan in a pool of the oil. As the clove starts to turn golden, lay the pan flat on the burner so the oil covers the entire surface. Put seafood and cook them.
4: cook seafood with garlic oil until the surface gets dark brown. When the temperature gets to the highest, flambe seafood with white wine and make fire! wow!
5:cook until pan sauce gets boiled. Seafood must be cooked by then.
6:Add boiled pasta to the sauce. The sauce gets slight as cooking. This is called emulsification.
7:add a little bit of EVOO and parsley for topping and add lemon juice.
I picked leftover in my freezer and put flour on seafood because it makes those surface nice and crispy.
You cook surface and make those dark brown, and then cook inside completely with flambé.
So you don't need to use a lot of oil at beginning. pan fried a little bit, boil with white wine, and mix them up. Finally you might want to add a lot of olive oil because i t gives you great flavor.