Squid Ink Pasta with Seafood and Corn

6 ounces fresh pasta (we used Al Dente Squid Ink Fettuccine)

kernels from one ear of sweet corn

1 medium onion, finely chopped

2 Tablespoons butter

3 Tablespoons olive oil

1/2 cup chicken broth

1/2 cup chopped parsley

grated rind of 1 lemon, 1/2 mixed with parsley, 1/2 reserved for final prep

juice of 1/2 lemon

seafood of your choice (we used Trader Joe’s seafood blend with shrimp, scallops, and calamari)

salt and pepper to taste

In a large skillet, saute onions in 2 tbsp. butter and 1 tbsp olive oil until transparent. Add chicken broth, salt and pepper, and cook until liquid is absorbed, turning down heat and caramelizing for a few minutes. Add corn to onion pan and cook another 2 minutes. Add seafood of your choice and cook just until done.

In the meantime, cook pasta in boiling, salted water for 3 minutes, or until al dente. Drain.

In pasta pot, toss remaining olive oil, lemon juice, pasta, lemon/parsley and onion/seafood mixture. Transfer to plates and garnish with lemon/parsley and salt and pepper as needed.


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