In anticipation for the Italian Village festival happening this weekend (June 19-21, 2015) along Windsor’s Via Italia, Chef Pat Lizzi of Mezzo Ristorante & Lounge showed us how to make a pasta dish that’s very Italiano: Fettuccine Nero.
![Italians love their pastas made with squid ink.](https://www.windsoreats.com/wp-content/uploads/2015/06/Mezzo-Squid-Ink-511-1024x678.jpg)
The fettuccine noodles in this dish are actually made with squid ink, making them dark, almost black in colour. Chef Pat combined them with shrimp, scallops, mussels and calamari in a fresh tomato and white wine sauce and voila! You have Mezzo’s Fettuccine Nero.
Fettuccine Nero
(serves two)
Ingredients
- 12 mussels
- 16 bay scallops
- 12 medium size shrimp
- 3 tubes of calamari
- 400 grams black squid ink fresh fettuccine pasta
- 2 roma tomatoes
- 1 teaspoon of garlic
- salt & pepper
- 1/8 cup of olive oil
- 1 teaspoon of chopped basil
- 1/4 cup of tomato sauce
- 1/4 cup white wine
Directions
![Cooking up the seafood for the Fettuccine Nero.](https://www.windsoreats.com/wp-content/uploads/2015/06/Mezzo-Squid-Ink-510-1024x678.jpg)
- sauté mussels with half of the olive oil. add shrimp, calamari, and scallops.
- add remainder of olive oil cook until shrimp are slightly pink.
- add garlic and white wine.
- cook for 2 minutes add fresh Roma tomatoes and tomato sauce. salt pepper to taste.
- cook fresh squid ink noodles in 4 cups of water and a tea spoon of salt . cook for 4 minutes.
- strain add pasta to sauce toss lightly. taste for seasoning and serve