Fresh Squid Ink Tagliatelle with Clams, Scallops, Octopus & Shrimps
The fresh pasta was from Cucina Al Volo, which I kept in freezer since our latest shopping at Union Market. We have matched the dark night pasta with canned clams and fresh scallops in the past. This time was a deluxe version - clams, scallops, octopus and shrimps. Octopus was a canned "octopus in olive oil" from Spain, which we enjoyed in our usual clam pasta recently. I cooked clams in Vermouth sauce for a while, added shrimps and cooked them quick but gently. When shrimps were done, I added octopus and cooked pasta and tossed all throughly. Meanwhile, I pan-seared scallops, which served on the top of the pasta and other seafoods. The dish was very good and satisfying, but there was one thing missing. It was octopus. Their gentle flavor was hidden behind strong flavors from scallops, shrimps and black ink pasta. Sorry, octopus, I couldn't give you a spotlight!
