Tagliatelle nere(squid ink) with mixed seafood and yellow datterino tomatoes

Instructions:

For the Sauce:

1. Heat the olive oil in a large skillet over medium heat. Add the crushed garlic clove and cook until fragrant but not browned (about 1 minute).
2. Add the shrimp and baby octopus to the pan. Cook the shrimp until they just turn pink (about 2 minutes per side) and the octopus until slightly tender (3-4 minutes). Be careful not to overcook. Remove the seafood and set aside on a plate.
3. In the same pan with the seafood-infused oil, add the yellow datterino tomatoes with their liquid from the jar. Bring to a gentle simmer and crush some of the tomatoes with the back of a wooden spoon to release their juices.
4. Simmer the sauce for about 10-12 minutes until the tomatoes soften and the sauce thickens slightly. Season with salt and pepper to taste.
5. Return the seafood to the pan and gently fold into the sauce. Warm through for 1-2 minutes, then turn off the heat.

For the Pasta:

1. While preparing the sauce, bring a large pot of water to a boil. Add salt generously (the water should taste like seawater).
2. Add the Tagliatelle Nere and cook for 7-8 minutes or until al dente (firm to the bite). Reserve ½ cup of pasta water before draining.

To Finish:

1. Add the drained pasta directly to the sauce in the skillet. If the sauce seems too thick, add a splash of the reserved pasta water.
2. Gently toss the pasta with the sauce over low heat for about 1 minute to allow the pasta to absorb the flavors.
3. To serve, use tongs and a ladle to create a nest of the black tagliatelle on each plate, arranging the seafood attractively on top.
4. Garnish with freshly chopped parsley and a drizzle of extra virgin olive oil.
5. Serve immediately.

Chef's Notes:

• For extra flavor, add a splash of dry white wine after sautéing the seafood and before adding the tomatoes.
• The crushed garlic clove can be removed before serving if desired.
• For a spicier version, add a pinch of red pepper flakes when cooking the garlic