Squid Ink Spaghetti with Rock Shrimp and Sppressata

By LeeBoruchow

Go for the spicy soppressata variety with this dish.

Ingredients

• Jalapeno Pesto:
• 1 pound black spaghetti
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, sliced
• 6 ounces fresh rock shrimp (substitute spiny lobster, par boiled and chopped)
• 1 cup soppressata, chopped
• 4 tablespoons jalapeno pesto
• 1 cup scallions, sliced
• Salt and freshly ground black pepper
• 3 cups Jalapeno peppers, roughly chopped
• 1/2 cup sliced almonds
• 1/2 cup red onions, chopped
• salt
• 1/2 cup extra virgin olive oil

Details

Servings 4

Preparation

Step 1

Make the pesto:
Place all ingredients in the food processor until pureed. Reserve leftover jalapeno pesto in the refrigerator for up to one month.

Bring 6 quarts of water to a boil and 2 tablespoons of salt. Add lobster tail to water and boil until cooked 90% done. Use ice water bath to stop cooking. Add the spaghetti to the pot and cook until tender yet al dente, about 6 to 7 minutes.

While the pasta is cooking, heat olive oil in a 12-14 inch sauté pan over medium high heat. Sauté garlic, shrimp and soppressata until the garlic is toasted. Add the jalapeno pesto.

Drain pasta and add it to the sauté pan. Toss gently to coat the pasta with the sauce.

Divide pasta evenly among four warmed plates. Sprinkle with scallions and season with salt and freshly ground black pepper. Serve immediately