Spaghetti ai Frutti di Mare
Chef John Ford, Jack Dusty at the Ritz-Carlton Sarasota
8oz Dried Black Squid Ink Pasta
Salt to taste
1oz olive oil
1oz Garlic sliced
8oz Cherry tomato Halved
4oz Fennel Diced
8oz Calamari Sliced
8oz Bay Scallop
8oz Rock Shrimp, de-shelled
Salt & Pepper
4oz Dry White Wine
4oz Shellfish Stock
4oz Tomato Sauce
8 leaves Basil Chiffonade
Bring a pot of water to the boil for pasta. Season with salt (salty like the sea). Preheat large sauté pan to medium high heat.
Drop the pasta in the boiling water. Stir as not to stick. Pasta will take about 7 minutes.
While the pasta is cooking, sauté garlic, cherry tomato, fennel and seafood on medium high heat. Season with salt and pepper.
Add White wine and cook for 1 minute. Add Shellfish stock and tomato sauce, bring to a boil and remove from heat.
Drain pasta and lightly toss in to seafood mixture. Portion into large service bowl or individual plates. To finish, use a cheese grater to grate the bottarga and garnish with basil.