Tuesday, June 23, 2009

Squid Ink Pasta with Halibut and Shrimp

While I've gotten a whole lot of "Ew! What the heck is that!" from these pictures, and from the description of this dinner, I would like you to know that my choice in pasta elicited a high five from the pasta guy at Phoenix Pastaficio. "I love when people buy this stuff. Way to be adventurous." He said, and then promptly sent me down to the fresh fish stand for some halibut to go with.

Squid was long on the list of "things I will not eat," (which for now only consists of eel and other snake-like things) but it was removed after I fell in love with a grilled squid dish at Pizzaiolo several years ago. Nowadays, if squid is on the menu, I will probably order it, though I prefer it grilled and not fried.

Stumbling upon a pasta made with squid ink was an exciting concept. One that seemed destined for my staple seafood pasta dish, typically made during a vacation escape to the coast, but often requested and sometimes made in lieu of a great vacation. Ah! The transportive effects of good food. I'm feeling better already.

Seafood Pasta (with Squid Ink Pasta)
Serves 6

2 thick halibut fillets (about 1 inch thick)
12 ounces shrimp
1 tbsp olive oil
1 tbsp butter
1 onion, thinly sliced
3 cloves garlic
juice of 1 lemon
1/4 cup parmesean
1/2 cup white wine
3 tbsp parsley, chopped
12 ounces pasta
salt and pepper to taste

Bring a large pot of salted water to boil for the pasta. Meanwhile, heat the olive oil and butter on the stove over medium heat. Once hot, add the onions and garlic, saute till translucent and fragrant. De glaze the pan with the white wine. Add the halibut fillets, cook about 3 minutes on one side and add the shrimp when you turn the halibut to the other side. Add the lemon juice and cook about a minute all together over medium. Turn the heat down to low.

Add your pasta to the boiling water and cook until al dente.

When the pasta is ready, drain and reserve 1/4 of the pasta water to add to the fish. Toss the pasta and the reserved liquid together with the fish, shrimp and onions, making sure to coat the pasta. Add the cheese and pasta. Toss with salt and pepper. Serve while hot.

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