Squid Ink Spaghetti with Shrimp and Truffle Oil

  • 1 package Squid Ink Spaghetti
  • 1 lb. (15 count) shrimp, peeled and deveined
  • 1 6 oz. jar of clams with juice (½ cup stock can be substituted in place of clams)
  • 4 cloves garlic, sliced
  • ½ cup white wine
  • ½ cup half and half
  • 2 teaspoons crushed red pepper
  • Juice of ½ large lemon or 1 whole
  • 2 tablespoons butter
  • 2-3 tablespoons Bistro Blends Olive Oil
  • Chopped Italian parsley for garnish
  • Bistro Blends White Truffle Oil
  • Bring a pot of water to a boil. Cook the pasta to al dente while you prepare the sauce.
  • In a pan large enough to accommodate the pasta, heat the olive oil and butter over medium heat and add the crushed red pepper. Follow with the garlic and cook for a minute making sure not to brown it.
  • Add the clams and juice (or fish stock if using) and turn the heat up to high. Follow with the wine and cook for 2-3 minutes until the wine has reduced a bit.
  • Add the lemon juice and then the half and half. Simmer for 1-2 minutes.
  • Add the shrimp, cover the pan and cook for a minute or two just until the shrimp turn pink. Season with salt, to taste.
  • Add the pasta, toss until combined with the sauce. It may seem like you have a lot of sauce, but the pasta will quickly absorb it.
  • Arrange the pasta on a plate and drizzle with Bistro Blends White Truffle Oil. Garnish with parsley and serve.