Recipe for Seafood Pink Pasta

Follow these steps to clean the squids

• Take each squid and gently pulling off the tentacles, separate the body and the head of the squid

  Very gently, take the red skin off the body

  Note: It will easily slip off

  Note: Don’t be intrigued by the Black ink coming out of the squid head while cleaning it. It doesn’t mean the squid is spoilt.

  Put your index finger inside the Squid Body and remove a ‘plastic’ like bone from inside(it will easily come off) and all other wastes particles too

  Cut the Tip of the end of the Squid Body and keep aside

  Note:-The tips can be cut only if you’re going to cut the squids into rings. If your going to stuff the squids, you will have to wash the squids thoroughly, using your index finger
  
• If you like to eat the tentacles, cut the part just next to the eye of the squid

  Note: Be careful while doing this as the black ink may just spring out as soon as you cut into the tentacles
  
• As soon as you press it, a seed like object will pop out

  Take that off and you can now use the tentacles in your recipe

  Note:- Discard the other part of the head
  
• Under running tap water, thoroughly wash each squid, especially the inside as well as the tentacles
  
• Cut the squid bodies into rings, transfer them into a bowl along with the tentacles if using, season with 1 tspn Salt and keep aside for30 minutes
  
• Fry the Squids for exactly 45 seconds on High Flame and keep it aside

  Note: Squids require very little cooking time. So to maintain the crunch on the Squid in the Pasta, I cook it first
  

Follow these steps to clean the Prawns

• Wash the Prawns with 1 cup water, with shell on just once and drain off all water

  Take off the Head, Tail & Shell of the Prawns
  
• With the help of a sharp knife, Slit the back of each Prawn in the centre and remove the black string like object.

  Some Gyaan: The black string in the prawn is it's digestive tract. The darker the string the higher the level of dirt. Hence its always advisable to take off the string for hygiene and digestive purpose. The process of taking off the black string is called 'deveining'
  
• Place all the prawns into a bowl and apply 1tspn salt. Mix it well and keep it aside

  Then, Fry the Prawns for exactly 45 seconds on High Flame and keep it aside

  Note: Prawns and squids require very little cooking time. Soto maintain the crunch on the Prawn and Squid in the Pasta, I cook it first
  

Now for the Pasta

• In a skillet, heat the Oil and Butter

  Note: Whenever you heat Butter, always ensure there you add some oil because the smoking point of Butter is very high so to maintain it’s heat it requires oil or else the butter will turn black.

  Also, always ensure the butter is cold and not at room temperature
  
• Once the Oil and Butter turn Hot, add the chopped Garlic and saute for a minute and then add the Mushroom
  
• Now add the Mushroom and let it saute till it turns dark in colour
  
• Then add in White Sauce and Red Sauce
  
• Add some Prawn stock or water into the skillet and Let it boil.
  
• Once this begins to boil, add the Olives(optional) and the Seafood and give it a stir

  Let all this cook for about 2-3 minutes and turn the flame off. Enjoy this flavour packed Seafood Pink Sauce Pasta

  Note: you can make this using Chicken or Mixed Veggies too
  

Steps for Boiling the Pasta

• In a vessel add the Penne Pasta(or any other Pasta of your choice) Here, I've shown you an example of how I boiled Coloured Bow Pasta that I had used, water, salt and oil and boil the Pasta
  
• Strain the Pasta and let all the water drain out
  
• Keep it aside
  
• I prefer not mixing all the Pasta with the sauce and pour only how much ever I need as it becomes easier to heat it later when there are leftovers. Also, if it's all mixed together at once, it clumps up when it turns cold.
  

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