Serves
4-6
INGREDIENTS
- 500g package Squid ink black pasta
- 2 Squids Steamed and cut into rings
- Manila Clams Steamed
- 2lbs King crab legss Steamed
Sauce
- 1 tbsp EVO
- 1/2 cup Double smoked bacon
- 3 cloves Garlic
- 1 tbsp Butter
- 1/2 cup Riesling wine
- 1/2 cup Parmigiano-Reggiano
METHOD
- Cook the squid ink pasta as per the package directions and set aside.
- In a large saucepan with a lid, add 1 cup of water, season the water with citrus fruit and salt. Add the seafood, cover and steam.
- The squid rings need approx 3 mins to cook, the clams will open once cooked and the crab needs to heat through as it previously cooked. Carefully remove seafood from any remaining water and set it aside.
- To make the sauce, on medium heat add the EVO and bacon. Cooking for 3-5 minutes or until crispy brown.
- Add the fresh garlic and butter, sauté for 1 minute. Add the white wine and after 1-2 minutes of cooking down add 1/2 the cheese.
- Add the squid ink pasta, remaining cheese and combine them all together.
- Add the freshly cooked seafood, toss again and serve!
- Keep a few king crab leg “bones” back to place on top of the dish!
