Black Linguine With Calamari And Scallops In A Garlic Butter Sauce
A decadent black linguine dish featuring tender calamari and scallops in a rich garlic butter sauce, perfect for seafood lovers seeking a flavorful and elegant meal.
Ingredients
Instructions
- Saute calamari, scallops, garlic, olive oil, and basil in a pan.
- Deglaze with white wine and add salt and pepper.
- Reduce the liquid by half.
- Add chopped Roma tomatoes and cook briefly.
- Stir in garlic butter at the end of cooking.
- Warm the black linguine separately.
- Serve the sauce over the warmed linguine and garnish with fresh basil.
Tips & Substitutions
For optimal texture, avoid overcooking the calamari and scallops; they should be just firm. If you can't find black linguine, regular linguine or even spaghetti can be substituted. Fresh basil adds a vibrant flavor, but you can use dried basil in a pinch; just reduce the quantity. Consider adding a pinch of red pepper flakes for a bit of heat.
Serving Suggestions
Serve this dish with a side of garlic bread to soak up the delicious sauce. A simple arugula salad with a lemon vinaigrette complements the rich flavors well. For a complete meal, pair it with a glass of chilled white wine, which enhances the seafood's flavor. This recipe also pairs beautifully with Linguine With Salmon And Mushrooms.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm the pasta and sauce together on the stovetop over low heat, adding a splash of water or extra olive oil to prevent sticking. Avoid microwaving, as it can make the seafood rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Black Linguine With Calamari And Scallops In A Garlic Butter Sauce contains roughly 89 calories, with 1g protein, 5g carbohydrates, and 3g fat. It is a good source of vitamin C (13% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen seafood for this recipe?
Yes, you can use frozen calamari and scallops. Just make sure to thaw them completely and pat them dry before cooking to avoid excess moisture. This will help achieve a better sear and texture.
What if I don't like white wine?
If you prefer not to use white wine, you can substitute it with vegetable or seafood stock. Alternatively, a splash of lemon juice can add acidity and brightness to the sauce without the alcohol.
Can I make this dish ahead of time?
This dish is best enjoyed fresh, but you can prepare the sauce in advance and store it in the fridge. Just reheat it gently before serving, and cook the black linguine just before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).