Squid Ink Pasta with Scallops
In all fairness this was an incredibly easy recipe because I bought a lot of things pre-made at Eataly. The good news is, that means it’s easier for you to make, too.
Ingredients for 2 Servings:
4 oz handmade squid ink pasta
1 Fresno pepper, sliced & de-seeded
6 oz spinach
2 tbsp lemon zest
1 tbsp. parsley
8 Sea Scallops
Olive Oil
1 Jar of Arrabiata Sauce (or any spicy tomato sauce)
Recipe:
Cook pasta until al dente. Drain, but keep 1-2 tbsp. of cooked pasta water and set aside.
While pasta is cooking, paint both sides of scallops with olive oil. Salt and pepper. Broil (high) on upper shelf, 3 minutes each side.
In a small pot, warm sauce. Add sliced Frenso peppers and spinach, and let simmer for 5 minutes.
Combine cooked pasta, 1-2 tbsp. pasta water, and sauce.
Serve, and garnish with lemon zest and parsley.
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