Black angel’s hair pasta with scallops and shrimps

Black angel’s hair pasta with scallops and shrimps

Capelli d’angelo neri con capesante e gamberetti

By
From
Simple Cooking
Serves
4
Photographer
Alastair Hendy

I had the good fortune in Italy to find small black spaghettini, almost as fine as angel’s hair. This type of pasta is made by incorporating the black ink of cuttlefish, and is very typical of Venice. If you can’t find this pasta, you can substitute black tagliatelle. The other alternative is to buy normal spaghettini and add the black ink (which is fairly readily available in good delicatessens) to the sauce.

Ingredients

Quantity Ingredient
400g black spaghettini or tagliatelle
salt and pepper
extra virgin olive oil

Sauce

Quantity Ingredient
4 tablespoons olive oil
2 garlic cloves, peeled and finely chopped
1 small red chilli, finely chopped
8 large shelled scallops, with corals
200g pink shrimps, cooked and shelled
50ml dry white wine
2 tablespoons flat-leaf parsley, coarsely chopped

Method

  1. While you cook the pasta in plenty of boiling salted water as usual, until al dente, about 4–5 minutes, you have time to make the sauce.
  2. Put the olive oil, garlic and chilli in a large frying pan and fry briefly until the garlic has softened. Add the scallops, shrimps and wine, and fry for a further 2 minutes. Add the parsley, salt and pepper to taste, and the sauce is ready.
  3. Drain the pasta, add to the sauce, mix well and divide between the plates, finishing each with a drizzle of extra virgin olive oil.
Tags:
Simple Cooking
Antonio
Carluccio
Carlucio
simple
easy
fast
quick
weeknight
midweek
mid-week
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