Squid Ink Pasta with Seafood

Instructions

1. Prepare the seafood
   Clean the seafood thoroughly. Peel and devein the shrimp if not already done. Scrub the clams and mussels under cold water. Discard any with broken shells or those that don't close when tapped.
2. Cook the pasta
   Bring a large pot of salted water to a boil. Cook the squid ink pasta according to package instructions until al dente, usually 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
3. Prepare the sauce
   While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add sliced garlic and shallots, sautéing until fragrant and translucent, about 2 minutes. Add red pepper flakes and cook for another 30 seconds.
4. Cook the seafood
   Increase heat to medium-high. Add clams and mussels to the skillet and pour in white wine. Cover and cook until shells open, about 3-4 minutes. Add the remaining seafood and cook for 2-3 minutes until the shrimp turns pink and calamari is tender. Discard any shellfish that haven't opened.
5. Combine pasta and sauce
   Add the drained pasta to the skillet with the seafood. Toss gently to combine. If the mixture seems dry, add a splash of the reserved pasta water. Add butter and lemon juice, stirring until the butter melts and creates a silky sauce that coats the pasta.
6. Finish and serve
   Season with salt and freshly ground black pepper to taste. Sprinkle with chopped parsley and give everything a final toss. Serve immediately in warm bowls, distributing the seafood evenly among portions.