Al Dente Squid Ink Fettucine with Seafood Marinara

Peggy Lampman | Contributor

When Richard and I go out to dinner we like to order different things, trading plates halfway through our meals. Sampling different specialties is fun for us, except when we're at exceptionally good Italian restaurants. At these times we scour the menu looking for those three Italian words: Frutti di mare (aka: seafood). Those three words combined with "pasta fatta in casa" (aka: house-made pasta) and it's a no-brainer; we will be ordering the exact same dinner.

Many folks I know have a favorite dinner they can quickly pull together from the pantry and freezer. These types of recipes often include pasta dressed up in a variety of guises. I've created a version of our favorite Italian seafood, tomato and pasta dish. I am not suggesting this recipe is as fabulous as a slow simmered, fresh-stock based sauce. Frozen seafood, as well, does not hold a candle to the lovely fresh seafood I could purchase from good fishmongers around town. Nevertheless, it's a superb pantry staple.

I purposefully undercooked the pasta to finish cooking while simmering in the sauce. The starch on the pasta also thickens the sauce slightly while simmering. I enjoy a long simmer with white wine for most seafood sauces but I don't have the time tonight. The lemon juice lends the necessary acidity without adding too much additional liquid.

Yield: 3-4 servings Cost: apx. $14.00 Time: 20 minutes

Ingredients

1 tablespoon extra virgin olive oil 2 teaspoons minced garlic 1 (14.5 ounce ) can diced tomatoes with juice, I prefer fire-roasted 1 teaspoon of seafood seasoning, such as Old Bay or Zatarain's 1 tablespoon freshly squeezed lemon juice Red pepper flakes 1 teaspoon of seafood stock concentrate, such as Better Than Bouillon, optional 1,16-ounce bag, frozen seafood blend* 8 ounces squid ink fettucine, Al Dente preferred 2 tablespoons chopped fresh basil

*I purchased this bag from Trader Joe's frozen seafood section.

Directions

1. Bring a large pot of salted water to a boil. 2. As water comes to a boil, in a large, heavy-bottomed skillet, heat olive oil over medium heat. Sauté garlic in oil 1 minute then add diced tomatoes, with juice. Stir in seafood seasoning, lemon juice, a pinch of red pepper flakes and seafood stock concentrate, if desired. Simmer 10 minutes, letting the sauce reduce. 3. Add frozen seafood to tomato sauce and pasta to boiling water, simultaneously. Boil pasta 1 1/2 minutes. Drain but do not rinse. Place pasta in seafood sauce and simmer an additional 10 minutes or until pasta is tender and seafood is cooked. 4. Adjust seasonings, adding kosher salt and additional red pepper flakes if desired, garnish with basil and serve.