Carla Pellegrino shows you the path to light seafood tagliolini

Afraid of the dark? Don’t be. You can substitute linguini for Carla Pellegrino’s favorite squid ink pasta in this dish.
Photo: Cheryl O’Gara

The Details

Tropicana, 739-2222.
Daily, 5-10:30 p.m.

Who says summer’s over? One of chef Carla Pellegrino’s favorite summer dishes at Bacio features sautéed seafood over squid ink tagliolini, a richly flavored pasta that stands out due to its black color. “It’s a gorgeous dish, but you can easily do it over regular linguini. It’s still a classic that way,” she says. “But the important thing is the fresh fish. It’s very tasty but won’t make you fat!” Rounding out the light dish are tomato sauce, extra virgin olive oil and white wine. Of course, Pellegrino recommends you pair it with a glass of white, too. “You can’t have anything better than that.”

Tagliolini Neri

(serves 4)


1 lb. black tagliolini pasta (or linguini), cooked

12 U-12 shrimp

8 sea scallops

12 mussels

12 Manila clams

¼ cup white wine

¼ cup tomato sauce

⅓ cup shrimp stock

2 tbsp. olive oil

1 tbsp. parsley (chopped)

1 tbsp. garlic (sliced)

crushed red pepper, salt and pepper to taste


Place a sauté pan over medium-high flame, heat for two minutes, then add the olive oil, garlic and crushed red pepper. Let the garlic get slightly crispy, then add the shrimp and scallops and sear them on every side. Remove shrimp and scallops and set aside. Add the clams, mussels and white wine and cover the pan until the shells are open. Once open, add the shrimp stock and bring the shrimp and scallops back. Stir it all together, add the tomato sauce and season with salt and coarse black pepper. Add the cooked pasta and let it simmer for a minute, then serve.

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