Pasta "Nero" seafood
164 30 минут 3 порции
Pasta in a fragrant sauce of cuttlefish ink with scallops. Beautiful, impressive, unusual and extremely tasty!!! A bonus recipe - the Flambeau scallop. For this dish you will wear on the hands )) and what could be better than a romantic dinner with a glass of wine and flavourful pasta with exotic ingredients and incredible creamy delicious sauce..? mmm) And for a few moments as if you are transported into a corner of Italy, Venice is the birthplace of this cuisine.
Ingredients for Pasta "Nero" seafood
- Pasta - 300 g
- Seafood - 300 g
- Red onion - 1/2 PCs
- Garlic - 2 the tooth.
- Cuttlefish ink - 1 tbsp
- Sour cream - 2 tbsp
- Dry white wine - 50 g
- Olive oil - 4 tbsp
- Cherry tomatoes - 6 PCs
- Parsley - 1 Gorst.
- Parmesan - 50 g
Step by step instruction of cooking Pasta "Nero" seafood
Prepare all the ingredients: seafood unfreeze, vegetables and herbs wash.
The first step is to marinate the scallops: mix in a bowl 2 tablespoons oil, 1 chopped clove of garlic, handful of parsley leaf and our scallops. Leave to marinate.
One then scald the squid in boiling water for 1 minute. So it is easier to clean. After boiling the squid washed, cleaned of skin and to delay
In the pan with the onions and garlic sent scallop with all its marinade, leave to obzhivatjsya. Meanwhile, cut squid rings, curriki - half, and parsley shred.
Next, a little dramatic step from my husband :) Call me home to watch! Pour into a pan 30 grams of cognac, gently tilt the pan side to the fire so that the liquid was close to the edge, hop! Flamborough our scallop - effectively, call loved ones!
While our scallop spectacular blazes, we are already preparing the ingredients of the sauce :)
In a pan we put the sour cream, let warm up and send cuttlefish ink, 1 spoon is enough to make the sauce very black, rich and thick! Krasotischscha
Next, put in the sauce squid, halved cherry tomatoes and parsley, mix well and put the finished pasta. Allow to warm up
While our pasta is heated (a few minutes), grate on a small grater Parmesan.
Put pasta in a deep plate, top with priciples Parmesan and garnish with parsley leaves - great contrast :)