squid ink pasta with scallops, shrimp and a white wine lemon cream sauce

ok so I'm totally making this one up...

here's what we have so far (smells absolutely delicious fyi)

a couple slices of extra thick double smoked slab bacon

http://i36.tinypic.com/2vaxn29.jpg


starting the sauce and other stuff after the bacon is cooked

equal parts wine and chicken stock there in the front

http://i36.tinypic.com/2mpeikn.jpg

washing seafoods, some shrimp and little cute scallops

http://i35.tinypic.com/9u89le.jpg

shallot and garlic minced

http://i34.tinypic.com/6fqkr5.jpg

deveined and peeled the shrimp, added the shells to a mixture of bacon grease, the wine and stock along with a couple pinches herbs de provence, white pepper and the shallots and garlics

http://i37.tinypic.com/33zctx2.jpg

this sauce is going to be delish (lol rachel ray lol)

http://i35.tinypic.com/2yy6tc5.jpg

ok, I was right, it was awesome...here's the rest

the pasta and some italian parsley

http://i34.tinypic.com/2s77t46.jpg

our friends the shrimp and scallops in the bacon grease cooking away

http://i35.tinypic.com/25pl6wg.jpg

sauce strained and still simmering (added juice of 1/2 a lemon)

http://i37.tinypic.com/10gxqc5.jpg

added a couple tbsp butter, a couple tbsp heavy cream, dumped the sea food in and let it keep on simmering while the pasta finishes

yum

http://i38.tinypic.com/314xlw5.jpg

and served

http://i35.tinypic.com/10o3b0n.jpg

awesome dish

recipe

1/3 lb shrimp
1/3 lb scallop (the little cute ones lol)
1/2 cp white wine
1/2 cp chicken stock (or fish I suppose)
2 tbsp garlic minced
2 tbsp shallot minced
2 pinches herbs de provence
2 pinches white pepper
2 tbsp butter
2 tbsp heavy cream
tbsp parsley
tbsp (or so) grated parmesan
juice from 1/2 lemon
2 pieces bacon


I think that was it...

so anyway, cook the bacon, split the fat into 2 pans, in one (a saucepan) add the wine and stock and shells from shrimp the shallots and the garlic (sweated if you prefer I didn't), simmer for 20 minutes or so? the longer the betterer.

whiles that's going get the water going for your pasta

by the time the water boils and you toss the pasta in you should be able to strain the sauce, add the juice from a half lemon and continue to simmer

saute the shrimp and scallops in the other pan with the bacon grease in, add a pinch of salt

toss the shrimps, scallops and any remaining bacon fat into the sauce pan (I didn't have any fat left at all really), finish the sauce with the butter, heavy cream, 1/2 the parsley and the parmesan cheese.

serve the pasta with sauce, sprinkled with the crumbled bacon (you do remember the bacon right?) the rest of the parsley and some parmesan or romano if you prefer

enjoy

an adventurous dish, but i'd consider keeping it a little less complicated. i'd have stuck closer to the venetian classic, but i'm a big traditionalist :]

what does squid ink do for flavor? never had it before and don't see myself eating it in any near future time period.

guessing you didn't make that pasta yourself cause of the styrofoam plate/container underneath, so just wondering what made you use it over normal pasta other than "lol squid ink pasta" wow factor

squid ink is basically a cool way to color your pasta. i don't believe there is any taste.

squid ink definitely has a taste, but it's mild, especially if you're buying the spaghetti already "inked" as opposed to doing it yourself.