2-2½lbsMixed frozen seafood (langoustines, small shrimp, bay scallops, calamari, and clams), thawed
½jarmini octopi (ready to eat packed in oil), rinsed(substitute with calamari)
1poundsquid ink spaghetti
½cupbutter
¼cupshallots, finely minced
4clovesgarlic, grated
1½tbsp.Old Bay Seasoning
1cupwhite wine
½cupcream (optional)
1lemon, zest and juice
3tbsp.Italian parsley, minced (garnish)
Instructions
Cook pasta al dente in salted water according to package directions and transfer to a warm serving bowl with a squirt of olive oil.
Melt butter in a large saucepan, add shallots, garlic, thawed seafood (do not add the octopus at this time, since it is already cooked), Old Bay seasoning, and wine and cook on high heat for about 6-8 minutes or until shrimp have curled and turned pink. Remove seafood with a slotted spoon and add it to the cooked pasta. Add the ready to eat octopus to the pasta bowl as well. To the saucepan, add lemon zest and juice, cream(optional), parsley and heat for 1-2 minutes more. Pour the hot sauce over pasta and toss. Garnish with more parsley. Enjoy!