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Tag Archives: pasta

Squid Ink Pasta with Scallops

Squid Ink Pasta Adds Color to this Recipe

Want to jazz up your pasta dinner with a little color? Try flavored or colored pasta like squid ink.  While the thought of squid for some people may make them say – yuck- I know many of you are daring enough to try it.

My video will show you just how easy it is to create this visually stimulating dish that combines squid ink pasta, scallops and fresh vegetables.

Frankly the best part of the squid ink pasta is the deep, rich black color. Cephalopods like squid release the dark liquid as a defense, and the liquid is extracted from the ink sacs of the squid when they are being harvested.

Black squid ink pasta is the perfect color contrast to the seared scallops. Photo by Christine Willmsen

Black squid ink pasta is the perfect color contrast to the seared scallops. Photo by Christine Willmsen

And for those who are scared of the flavor – fear not – squid ink pasta tastes very similar to wheat pasta with a subtle salty flavor. There typically is a small percentage of ink that’s added to the water and dough that creates the black color. Squid ink pasta and other types such as tomato, basil and spinach can be bought at gourmet grocery stores like Central Market for $9 and online at Marx Foods.

In my last video and blog post I showed you step-by-step how to sear scallops in a pan like a professional. Now that you know it’s simple to cook scallops, making this dish will be easy to do when you get home from work. A great wine to pair with this dinner is a glass of Spanish Albariño.

Hot in the Kitchen: Squid Ink Pasta with Seared Scallops

Boil squid ink pasta for eight minutes. Photo by Christine Willmsen

Boil squid ink pasta for eight minutes. Photo by Christine Willmsen


1/4 bag of dry squid ink pasta

3 defrosted or fresh large scallops

2 tablespoons olive oil

3 gloves garlic minced

1/4 cup red pepper diced

3/4 cup cherry or small yellow tomatoes

2 tablespoons chopped basil

1 tablespoon chopped thyme and parsley (optional)

Salt and pepper to taste

Rinse scallops, pat them really dry with paper towel and lightly season with salt and pepper. Pour one tablespoon olive oil into pan that’s reached medium-high heat and add scallops. Don’t move or flip them. Cook for two to three minutes until brown. Flip and cook an additional two minutes. Remove scallops from pan and let them rest. Boil pasta in unsalted water for 8 minutes.

In the pan combine the remaining olive oil, garlic, red peppers, tomatoes, salt and pepper. Sauté for approximately six minutes on medium heat, then add basil, thyme and parsley and cook for an additional two minutes. Add scallops to the pan to warm them up. After draining the pasta, combine it with scallops and sauce.



Quick Pasta Dinner for Bachelors

Bachelors – tune into this easy and fast pasta dinner

The Solo Cook blog is for men too.  Hey, bachelors I know there are nights when cooking seems more like a chore than something to enjoy. But trust me, cooking for yourself is fun.

This blog is for anyone who wants to cook for himself or herself. You also don’t have to be “single” to try these recipes and swing by the “hot spot” restaurants that I recommend.

If you are dating someone, but have to fend for yourself because you aren’t shacking up – this is the recipe for you.

If your partner or roommate is traveling out-of-town and the kitchen seems as foreign as a faraway country – this is the recipe for you.

If you are single and want a dinner that will be ready within minutes – this is the recipe for you.

Boil, Chop and Sauté – It’s that easy

The first order of business when you get home from work is to fill a pot with water and put it on high heat so that it will boil soon. And before you take off that tie or dress, pour yourself a drink. It doesn’t take much for me to get in the mood to cook. A glass of wine and some funky music playing in the background always gets me into a food vibe. And if you are into a non-alcoholic drink – grab a sparkling water and squeeze or slice some fresh fruit into the glass.

Next chop up all your ingredients – garlic, mushrooms and zucchini. Yep, that’s the only three ingredients that you have to cut. You can use any vegetable you want, like broccoli or Swiss chard. I used the green leafy tops of beets from the garden to make this pasta dish.  And if you are like me and you crave protein – don’t be afraid to add shrimp or chicken if it’s in the refrigerator. The key to this dish is that it’s easy and fast.

Bachelor’s Pasta Dinner

1/4 bag of capellini also known as angel hair pasta – that’s about 4 ounces

1 tablespoon olive oil

1 tablespoon butter

4 garlic cloves minced (best if you have a garlic press – which is a total time saver)

2 cups sliced mushrooms (any variety)

1 cup thickly sliced zucchini

2 tablespoons white wine (if available)

½ cup shredded Parmesan

Salt and pepper

Heat oil and butter in sauté pan on medium high heat. Add garlic, mushrooms, white wine, salt and pepper, and cook for several minutes or until liquid evaporates. Put angel hair pasta in salted, boiling water for five minutes. Add zucchini or vegetable of choice, to the sauté pan and cook until zucchini starts to brown, then sprinkle Parmesan on top. Drain pasta, and drizzle with olive oil to prevent it from sticking.  Add the sautéed vegetables to a mound of pasta on your plate and enjoy.