Black Squid Ink Pasta
Black squid ink pasta is every seafood lovers dream. This specialty pasta, infused with squid ink has a subtle yet sharp sea flavor. We've paired it with sweet, tender lobster pieces and fire roasted tomatoes simmered in a creamy, wine sauce.
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Ingredients
- 2 lobster tails (meat removed and chopped)
- 4 tablespoons butter
- 2 garlic cloves (minced)
- 1/4 cup heavy cream
- 1/4 cup white wine
- 1/2 cup fire-roasted diced tomatoes with juice
- Parsley (chopped for garnish)
- Pasta water (reserved)
- 1/2 pound pasta (cooked and drained)
Instructions
- Boil lobster tails until shells are red and meat is opaque. Remove from water and allow the lobster to cool, reserving water to cook pasta.
- When they have cooled, remove the lobster meat from shells and chop.
- In a large skillet, melt the butter. Add the garlic and sauté until fragrant.
- Add the cream, wine and tomatoes. Stir until smooth and add lobster meat. Simmer until sauce turns a golden orange color, about 10 minutes.
- Cook pasta according to the package directions for al dente. Before draining, reserve about 1/2 cup of pasta water.
- Toss cooked pasta with sauce and slowly add pasta water, if needed.
- Garnish with parsley.
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Nutrition
Calories: 398kcal Carbohydrates: 45g Protein: 14g Fat: 18g Saturated Fat: 11g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 0.5g Cholesterol: 87mg Sodium: 283mg Potassium: 219mg Fiber: 2g Sugar: 3g Vitamin A: 700IU Vitamin C: 1mg Calcium: 65mg Iron: 1mg