Recipes
Photo by Nina Gallant
Ingredients
2 eggs
3/4 cup grated Parmesan cheese, plus more
2 tablespoon chopped parsley leaves
2 cloves minced garlic
1/3 large white onion, sliced
1 28-ounce can whole peeled tomatoes, pureed in blender
1/2 teaspoon red chile flakes
2 tablespoons butter
1/4 cup chopped basil leaves
4 whole calamari, sliced
6 large bay scallops
6 large shrimp, peeled & deveined
1/2 cup chicken stock
2 calamari, sliced
1 pound fresh tagliatelle, cooked
Kosher salt and freshly ground black pepper
Canola oil for cooking
Directions
1. In a small mixing bowl, combine eggs, ¼ cup of grated cheese, chopped parsley and season with salt and pepper. Spoon mixture into whole calamari, close with a toothpick.
2. Heat a large pot over medium-high heat and enough oil to coat the bottom. Add sliced onion and garlic. Cook a minute then add pureed tomatoes, chile flakes, butter and basil and bring to a boil
3. Gently lower calamari into pan of tomato sauce and hold in the sauce until it blows up then allow to drop into sauce. Add scallops and shrimp. Add chicken broth and sliced calamari. Allow to boil gently for about 2 more minutes, until seafood is almost cooked through.
4. Add cooked pasta and a little of the pasta cooking water and remaining cheese to pot to coat with sauce. Remove pasta with a spider and place in serving bowl. Top with cooked seafood and serve.
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