Squid Ink Linguine and Salmon Roe


Halloween Eve never looked so luxurious as it does with this fancy pasta. This dish is all about simple and fresh ingredients. Squid Ink Linguine and Salmon Roe are rich and decadent, and an appetizer portion will do it more than justice. I sauteed some shallots in extra virgin olive oil, added some fresh herbs and seasoning. The ebony strands were then tossed with the sauce and topped with the beautiful roe for a beautiful and rich-tasting dish. This is the perfect way to ring in the spookiest day of the year.


Ingredients for Squid Ink Linguine and Salmon Roe:

6 appetizer servings


1 - 8.8 ounce package Squid Ink Linguine

approximately .25 ounces Salmon Roe

3 tablespoons extra virgin olive oil

2 shallots, minced

2 teaspoons minced fresh parsley

3/4 teaspoon minced fresh oregano

kosher salt

black pepper


Time-Saving Tip: Have all of your ingredients ready before cooking.


Let's see what we need.


We're ready to cook.


Cook the pasta according to the package directions.







Reserve 3/4 cup of the pasta water.








Pour the oil into a nonstick pan. Add the shallots and saute a couple of minutes. When translucent add the herbs and then toss in the pasta. Season with salt and pepper and add 1/2-3/4 cup of the reserved water; heat thru. Divide the pasta into bowls and top each one with some of the roe.



It's ready! Squid Ink Linguine and Salmon Roe is so good. It's mildly sauced and seasoned to let the flavor of the pasta and salmon roe stand out. This special occasion pasta is so pretty to look out too.


Enjoy!



Squid Ink Linguine and Salmon Roe:

6 appetizer servings

  • 1 - 8.8 ounce package Squid Ink Linguine

  • approximately .25 ounces Salmon Roe

  • 3 tablespoons extra virgin olive oil

  • 2 shallots, minced

  • 2 teaspoons minced fresh parsley

  • 3/4 teaspoon minced fresh oregano

  • kosher salt

  • black pepper

  • Cook the pasta according to the package directions.

  • Reserve 3/4 cup of the pasta water.

  • Pour the oil into a nonstick pan. Add the shallots and saute a couple of minutes. When translucent add the herbs and then toss in the pasta. Season with salt and pepper and add 1/2-3/4 cup of the reserved water; heat thru. Divide the pasta into bowls and top each one with some of the roe.

  • Time-Saving Tip: Have all of your ingredients ready before cooking.


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