ARRABIATA SQUID INK PASTA RECIPE

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1 pound Squid Ink Linguine, cooked according to package
2 tablespoons Olive Oil
1 whole Onion, small diced
3 cloves Garlic, minced
1 heaping teaspoon Red Pepper Flake, {half if sensitive to spice, garnish with extra if you can take the heat}
1 1/2 cups Dry White Wine
1/2 pound Mussels
1/2 pound Littleneck Clams
1/2 pound Large Shrimp, peeled and deveined
1 can {28 ounces) Crushed Tomatoes {Cento is my favorite}
1/2 teaspoon Kosher Salt
Parsley, chopped for garnish
Lemon Zest, for garnish

In a large shallow pan heat olive oil over medium high heat add onion and garlic. Saute for 2 minutes until tender and golden brown. Add red pepper flake, stir to combine and slightly toast.
Deglaze pan with white wine and bring to a boil. Reduce to a simmer and add the seafood to the pan. Cover with a lid and simmer until mussels and clams are opened up and shrimp is pink, about 3-5 minutes.
Add the can of crushed tomatoes and stir to combine sauce. Season with kosher salt. Add the cooked drained pasta directly to the pan.
Serve and garnish with chopped parsley and lemon zest. Enjoy!

Recipe source: dashofsavory

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