Squid Ink Pasta with Shellfish and wine…
This beautiful dish looks great. And it’s simple to make. It’s so easy, I’m embarrassed to share how to put it together. The key is buying the freshest fish you can find.
In this case, shrimp, scallops and snow crab claws. Take your fish and season it. Get your pan red hot. Drizzle in olive oil. If you want to use butter, that’s fine too. Place your fish in the hot pan. Don’t over cook it. If you want to know if your fish is done, taste it.
When the fish is done, deglaze the pan with fish stock. If you don’t have fish stock, use a little wine, or skip that step. You’ll be fine. Put the pasta in the pan you cooked the fish with and stir it up with the fish stock or wine, or nothing.. Add the fish. Plate it and serve with your favorite wine.
Good food pairs with good wine. If you want to drink a white, that works. If you prefer a red, that’s fine as well. There is no right or wrong. If you like it, it works. We shared a beautiful bottle of 1999, St. Cosme Cote Roite. But white wines, Champagne, Burgundy or Pinot Noir are all great with this type of dish.