Red Roux

 

Squid Ink Seafood Pasta features a treat for the true seafood lover with the shocking color and extra dimension of flavor; the squid ink adds salty, ocean-y notes to the pasta. While it's normally found in restaurants, Red Roux makes it simple enough to prepare and enjoy at home.  In a large sauce pan, saute onion, peppers and celery until soft, season to taste with salt/pepper and add garlic. Add your Red Roux, deglaze pan with white or red wine, add fish stock or clam stock and season to taste. Add clams, cover and cook until open. Add mussels or any firm white fish. Add shrimp, when pink, add scallops and finish with heavy cream. Cook on low heat uncovered for 7-10 minutes.

In a pot with 2-3 quarts of boiling salted water, add squid ink pasta. Cook until al dente. Drain, add to seafood and toss to coat. Turn off heat, garnish with parsley or scallion greens. Serve with sliced lemon wedge.

Squid Ink Seafood Pasta Y= 4-5 servings

 

1 lb. Clams (Littleneck, Chesapeake, Manila or any clams)

1 lb. White firm fish (Cod, Halibut, Grouper, etc.)

1 lb. Shrimp, peeled to tail, deveined

3/4 lb. or 6 Scallops, quartered

2 Large onion, chopped

4 Celery stalks, chopped

4 Cloves garlic, minced

4 oz. White or red wine

4 oz. of fish stock or clam stock

1/4 C heavy cream

1 oz. of Red Roux (regular or GF/vegan)

1 lb. of Squid ink pasta

4 T parsley or scallions, finely chopped

1 Lemon, thinly sliced for garnish (zest or lemon juice)

 

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