squid ink pasta, prawns, scallops, jalapeno, hazelnuts

In a large pot of boiling salted water, cook the squid ink pasta according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add prawns and scallops, season with salt and black pepper, and cook until the prawns are pink and the scallops are opaque, about 4-5 minutes.

Sauté Seafood

Add the cooked squid ink pasta to the skillet with the seafood. Toss in the diced jalapeno and chopped hazelnuts. Mix well and cook for an additional 2-3 minutes to heat through.

Combine Ingredients

Remove from heat, garnish with fresh parsley, and serve hot.

Garnish and Serve

squid ink pasta

casarecce nero

Recipe information

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