Seafood Ink Pasta
1.
First, we peel and cut a few garlic into thin slices. Then, peel and chop the shallots. Next, cut the chili into thin slices. Cut the tomatoes into pieces.
2.
Shred the cleaned fresh squid. Later, I will post a video to teach you how to handle a squid gracefully.
3.
Heat the pot and add a little extra virgin olive oil. Then add the chopped garlic, shallots and chili rings, and stir-fry them together.
4.
After the garlic, shallots and chili rings are fragrant, add the sliced squid and continue to stir fry.
5.
When the surface of the squid shreds is mature, add white wine, the height is less than half of the squid. Cook for a while to let the alcohol fully evaporate.
6.
Add the cut tomatoes and continue to stir fry to fry out the aroma of the tomatoes, and the soup in the pot will turn red. Because tomatoes contain sugar, the soup gradually becomes thicker.
7.
At this time, we started to cook the pasta and set the cooking time according to the instructions on the package. The time is 90% of the original cooking time.
8.
When the pasta is half-cooked, add the mussels in the sauce pot, and then immediately cover the pot and simmer. The fresh mussels mature quickly, about 20 seconds.
9.
When the mussels are open, open the lid, add parsley and cook. At this time you can taste the taste, the eyebrows are all lost!
10.
Drain the cooked ink noodles, add them to the soup pot and continue to cook for a while, stirring constantly during the process, so that the noodles can fully absorb the soup.
11.
After the pasta is ready, you can put it on a plate! The general order is that the pasta is the base, then the squid and tomatoes are placed, and finally the mussels are placed.
12.
Decorate with a little celery at the end and you're done! Isn't it beautiful? Let's eat!
Tips:
1. In addition to squid and mussels, you can also choose your favorite seafood, such as scallops, clams and prawns.
2. Be sure to buy fresh, closed-mouth mussels, because broken mussels may cause food poisoning. Fresh mussels ripen quickly and will open in about 20 seconds after being added to the pot.
3. If you choose not to peel the squid when cleaning it, you should pay less attention to adding less salt when seasoning the soup, because the squid skin is rich in salt.
