Black Ink Pasta with Rock Shrimp & Bottarga is a true delicacy, cooked to a perfect al dente & served with fish roe & toasted breadcrumbs on top.
- ½ pound black-ink linguini pasta
- 1 pound rock shrimp, finely chopped
- 10 calamari tentacles
- ½ cup panko breadcrumbs
- ¼ cup flat-leaf parsley, finely chopped
- 3 oz. bottarga, wax removed, finely grated
- 2 garlic cloves, smashed
- ¼ teaspoon red pepper flakes
- Extra-virgin olive oil
- 1 tablespoon unsalted butter
- Sea salt
- For the pasta: In a large pot of boiling salted water, cook pasta until VERY al dente, stirring often. Reserve ½ cup pasta cooking water.
- For the breadcrumbs: Heat up some olive oil in a non-stick pan on medium-low heat, add breadcrumbs and toast them until golden, about 4-5 minutes. Transfer to a bowl.
- For the seafood: Coat the bottom of a pan with olive oil; add smashed garlic clove and cook for one minute, discard it. Add calamari tentacles, season with salt and pepper and sauté for 4-5 minutes on medium heat. Transfer to a plate. Add another dash of oil and sauté shrimp quickly until almost cooked for a minute or so. Season with salt and pepper, set aside.
- In a separate straight-sided sauté pan, heat some olive oil on medium heat; add last garlic clove and pinch of red pepper flakes. Swirl garlic for one minute in a pan to flavor the oil, remove when it starts to burn. Add butter and let it coat the pan, then add pasta and work quickly by coating it with oil and butter mixture, add the water that was used to cook pasta to thicken the sauce, continue cooking for 3 minutes more. Add shrimp, calamari tentacles, half of breadcrumbs, half of bottarga and parsley. Mix to combine.
- Serve pasta hot topped with the rest of breadcrumbs and bottarga. Drizzle some finishing olive oil on top.