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Seafood Diavolo with Squid Ink Pasta

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#5 of our Unexpected Cabernet Pairings  
You typically would not pair a seafood dish with a Cabernet Sauvignon, but this one works so well! The slightly spicy tomato sauce, richness from the squid ink pasta, and the herbaceous flavors of the basil complement the boldness of our Cabernet Sauvignon wines in an amazing way.

Ingredients
½ ea baguette
½ cup Italian parsley
1 tsp chili salt
1 tsp kosher salt
4 tbsp chili oil
1 lb squid ink pasta
8 ea Roma tomatoes
3 ea Fresno chilies 
6 ea garlic cloves
¼ cup Round Pond Italian Extra Virgin Olive Oil
½ tsp red pepper flakes
16 ea shrimp, peeled & de-veined
12 ea scallops
½ bunch basil, chopped
2 oz parmesan cheese

To make the bread crumbs, take the ½ baguette and cut it into chunks.  Combine parsley, chili salt, kosher salt and 3 tbsp of chili oil in a food processor and pulse until reduced into coarse bread crumbs.  Place the bread crumbs on a baking tray and bake in a 375 degree oven until crunchy (about 10-12 minutes).

Place tomatoes and Fresno chilies on a hot grill and cook until each has a slight char.  When done, put tomatoes and chili in a bowl and cover with plastic wrap to steam until they are cool enough to handle.  Once cool, peel the skin off of both.  Cut the tomatoes in ¼ and try to remove as many seeds as possible.  Roughly chop the tomatoes and place back in the bowl with the juices.  Peel, de-seed, and finely dice chilies and return them to the bowl with the tomatoes.

Bring a large pot of salted water to a boil.  When at a rolling boil, add the pasta and cook until al dente. Whilst the pasta cooks, heat large sauté pan, season the shrimp and scallops and then sear them in the pan.  Once the shellfish is almost cooked through, remove from pan and  add the tomato/chili mixture to pan with the ¼ cup of Round Pond Italian Extra Virgin Olive Oil.  Cook the mixture on medium heat until the tomatoes start to break down and form a sauce (about 5-8 minutes).  Next, add the seafood and pasta back to the pan and gently toss in the sauce.  Season with salt.

Serve by placing a portion of the pasta in the center of a bowl and arranging the shellfish on top.  Spoon on sauce from pan and garnish with basil, parmesan, bread crumbs, and chili oil.  Enjoy!

Serves 4 

Jamie Prouten, Executive Chef

Written by Jamie Prouten, Executive Chef

I love my wife and two boys and anything having to do with barbecuing. Travel also gives me happiness, but I don't do enough. Guilty pleasures include Hoffman hotdogs...and McDonald's.

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