AuthorGio KawachiDelicious pasta filled with scrumptious seafood!
In a saucepan, saute garlic in olive oil. Add green peas and red bell pepper.
Mix in mussels then add rice wine and patis. Let it simmer until mussels open up.
Toss in shrimp and squid. Add pepper to taste. Stir fry in saucepan until tender. Set aside.
Using a mortar and pestle, pound on the shrimp heads to extract meat and juices. Add hot water.
In a bowl, strain mixture to produce shrimp broth. Set aside.
In a saucepan, saute onions in olive oil. Add crabmeat.
Add shrimp broth and bring sauce to a simmer.
Add dried oregano and thyme.
Mix in squid ink and allow sauce to reduce.
Add pasta and carefully mix until well incorporated.
In a plate, top black pasta with the seafood garnish.
Optional: For added flavor, sprinkle grated parmesan cheese, parsley, and squeeze a little lemon juice over the seafood pasta negra.
Ingredients
Directions
In a saucepan, saute garlic in olive oil. Add green peas and red bell pepper.
Mix in mussels then add rice wine and patis. Let it simmer until mussels open up.
Toss in shrimp and squid. Add pepper to taste. Stir fry in saucepan until tender. Set aside.
Using a mortar and pestle, pound on the shrimp heads to extract meat and juices. Add hot water.
In a bowl, strain mixture to produce shrimp broth. Set aside.
In a saucepan, saute onions in olive oil. Add crabmeat.
Add shrimp broth and bring sauce to a simmer.
Add dried oregano and thyme.
Mix in squid ink and allow sauce to reduce.
Add pasta and carefully mix until well incorporated.
In a plate, top black pasta with the seafood garnish.
Optional: For added flavor, sprinkle grated parmesan cheese, parsley, and squeeze a little lemon juice over the seafood pasta negra.
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