Squid Ink Pasta

Preparation

1. Step 1

   Bring a large pot of salted water to a boil over high.

2. Step 2

   Meanwhile, in a 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high, swirling to coat the bottom of the pan. Season shrimp with salt and pepper, then add to the skillet and cook for 1 minute, then flip and cook 1 minute longer, just until pink and lightly golden. (The shrimp will finish cooking in the pasta.) Transfer to a plate. When cool enough to handle, coarsely chop.

3. Step 3

   Reduce heat to medium and add 2 tablespoons of the oil and the shallot to the skillet. Cook, stirring occasionally, until softened and lightly golden, 2 minutes. Add garlic and stir until fragrant, 30 seconds. Add tomato paste and cook, stirring occasionally, until lightly caramelized, 2 minutes.

4. Step 4

   Add tomatoes and 1 tablespoon of the oil and cook, stirring occasionally, until tomatoes start to soften, 3 minutes. Add clam juice and crushed red pepper, season with salt and pepper and cook, stirring to lift up any browned bits on the bottom of the pan, just until flavors meld, 2 minutes. Turn off heat.

5. Step 5

   Meanwhile, cook pasta in the boiling salted water according to package directions until al dente. Reserve 1 cup of the cooking pasta water, then drain.

6. Step 6

   Scrape the tomato mixture into the large pot and bring to a boil over medium heat. Add calamari and cook, stirring occasionally, until just opaque, 1 to 2 minutes. Add shrimp, pasta, lemon juice, 1 cup of the reserved pasta water and the remaining 3 tablespoons oil and cook, stirring vigorously, until sauce is slightly thickened and nicely coats the pasta, about 2 minutes. Stir in half of the parsley.

7. Step 7

   Divide pasta among bowls and garnish with the remaining parsley and more crushed red pepper. Serve warm.