Black Squid Ink Seafood Linguine Recipe

Cook the Linguine

Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.

Prepare the Seafood

In a large skillet, heat olive oil over medium heat. Add minced garlic and sliced chillies, sautéing until fragrant, about 1-2 minutes.

Add Scallops and Prawns

Add the jumbo scallops and prawns to the skillet. Cook for 2-3 minutes until they start to turn golden brown.

Incorporate Clams

Add the clams to the skillet and cover with a lid. Cook for about 5 minutes, or until the clams open up.

Add Sauces

Stir in the tomato sauce, lobster bisque, and black squid ink. Mix well and let simmer for another 5 minutes. Season with salt and black pepper to taste.

Combine with Linguine

Add the cooked linguine to the skillet, tossing everything together to coat the pasta well with the sauce and seafood.

Garnish and Serve

Remove from heat, garnish with chopped fresh parsley, and serve immediately.