Fruitta d'Mare alla Siciliana -- Shell Fish with Squid Ink Pasta

Time

Ingredients

Ingredients

Shellfish

1/2 lb. bay scallops
1/2 lb. sm. shrimp, peeled
1/2 lb. back fin crab meat
4 cups white wine, Fruitty, but not sweet

White Sauce (Medium Thickness)

3 tbsp. butter
3 tbsp. flour
1 cup fish stock or
court boullion
1 cup milk
Salt and white pepper to taste

Pasta

1 lb. commercial squid ink pasta

Instructions

Prepare the shellfish by poaching eah item selarately in the white wine. Do not overcook. Prepare the white sauce by melting thye butter in a small saucepan. Add the flour, and using a whisk, cook the roux. Do not brown the roux. Slowly add equal amounts of court boullion and milk until the proper consistency is attained. When a medium consistency is attained, lower the heat and simmer for a couple of minutes. Fold the poached shellfish into the white sauce. Note: If sauce is too thick, add some of the white wine used in the poaching . . . on a little at a time.

Cook pasta according to package directions. Drain and ladle Shellfish sauce over the top of the Squid Ink Pasta. Serve with Parmesan Cheese, Grated.

Author's Comments

Squid ink Pasta can be found at most gourmet or specialty stores. Or you can make your own pasta. Request your fish market reserve an ink sac or two when cleaning the squid for you. Mix into the pasta and shape it into fettuccine.

Taken from my cookbook, "Old Country Italian Cookbook", by Donald JP La Marca.

Similar Recipes

0 Recipe Reviews