Ingredients

• 1.1 pounds of black spaghetti or linguine
• ½ pound of bay scallops
• ½ pound of calamari rings
• 1 pound of mussels
• 8 ounces of squid ink
• 2 shallots, chopped
• 2 cloves of garlic, sliced
• ½ cup of white wine
• 3 tablespoons of butter, cold and cubed
• 2 tablespoon of olive oil
• 1 tablespoon of parsley
• 1/4 cup of grated Parmesan
• Salt and Pepper

Procedure

1. Cook the pasta according to package instructions, being sure to leave it “al dente.”
2. Mean while, sauté the shallots and garlic in the olive oil for about 4 minutes.
3. When they are soft and translucent, add the scallops, calamari, and mussels, along with the wine and ink and salt and pepper. Cover and raise the heat to medium high for 4 or 5 minutes, until the mussels open.
4. Toss the pasta with the black seafood sauce and cold butter, and top with a mixture of Parmesan and parsley.