Category:Black pasta Recipes

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Black Pasta With Scallops

12 ounces black pasta 12 large scallops 2 tablespoons olive oil 1/4 cup blended whiskey 1 cup fish stock 2 tablespoons orange juice 1/4 cup unsalted butter, cut into 4 pieces salt fresh ground pepper 1/4 cup chopped chives

Bring large pot of salted water to boil and add pasta. Cook for 4 to 5 minutes or until al dente, then drain. While pasta is cooking, trim muscle from side of scallops. Heat oil in skillet over high heat. Add scallops and sautÃ© about 2 minutes per side until golden and opaque throughout. Remove from skillet and set aside. Add whisky to skillet and boil until reduced to 1 tbsp (25 ml). Add stock and orange juice and boil until reduced by half, about 4 to 5 minutes. Remove from heat and whisk in butter. Season to taste with salt and pepper. Toss sauce with pasta and place on four serving plates. Nestle scallops on top and sprinkle with chives. NOTE: A single malt whisky is too strong a flavour for this dish thus the blended whisky.

Black Pasta in a Pink Gorgonzola Sauce''' '''

'''Ingredients  Directions '''
 * 1 (16 ounce) package black squid ink pasta
 * 1/4 cup extra virgin olive oil
 * 3 shallots, minced
 * 5 cloves garlic, minced
 * 1 cup white wine
 * 1 cup chicken stock
 * 8 ounces Gorgonzola cheese, crumbled
 * 1 (6 ounce) can tomato paste
 * 5 (1/2 ounce) slices prosciutto, diced
 * 1/4 cup half-and-half cream
 * salt and freshly ground black pepper to taste
 * 1/4 cup grated Parmesan cheese
 * 6 leaves fresh basil, cut into thin strips

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

2. Heat oil in a large heavy skillet over medium heat. Saute shallots and garlic until lightly golden. Pour in wine and chicken stock. Bring to a boil, and stir in gorgonzola. Add tomato paste and prosciutto; bring to a boil. Stir in half-and-half, reduce heat, and simmer 5 minutes. Season to taste with salt and pepper. Add pasta, and toss to coat evenly. Cook until pasta is heated through. Transfer to serving dish, and garnish with parmesan and basil.