Best Black Orange Halloween Pasta From Scracth Recipes

BLACK PASTA WITH SCALLOPS

Black Pasta With Scallops image

This is a stunning dish to look at with the black pasta and white scallops on top. The black pasta is very different, both in appearance and taste (made with squid ink). From LCBO Food & Drink Magazine Winter 2003. Serves 2 as main course or 4 as an appetizer.

Provided by Just Call Me Martha

Categories < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

12 ounces black pasta
12 large scallops
2 tablespoons olive oil
1/4 cup blended whiskey
1 cup fish stock
2 tablespoons orange juice
1/4 cup unsalted butter, cut into 4 pieces
salt
fresh ground pepper
1/4 cup chopped chives

Steps:

Bring large pot of salted water to boil and add pasta.
Cook for 4 to 5 minutes or until al dente, then drain.
While pasta is cooking, trim muscle from side of scallops.
Heat oil in skillet over high heat.
Add scallops and sauté about 2 minutes per side until golden and opaque throughout.
Remove from skillet and set aside.
Add whisky to skillet and boil until reduced to 1 tbsp (25 ml).
Add stock and orange juice and boil until reduced by half, about 4 to 5 minutes.
Remove from heat and whisk in butter.
Season to taste with salt and pepper.
Toss sauce with pasta and place on four serving plates.
Nestle scallops on top and sprinkle with chives.
NOTE: A single malt whisky is too strong a flavour for this dish thus the blended whisky.

Nutrition Facts : Calories 1134.2, Fat 40.8, SaturatedFat 17.2, Cholesterol 91.9, Sodium 338.9, Carbohydrate 131.7, Fiber 5.7, Sugar 4.4, Protein 40.6

BLACK AND ORANGE HALLOWEEN PASTA

Black and Orange Halloween Pasta image

Cooking by color might not be the surest way to devise holiday-appropriate recipes, but who can resist the lure of black linguine on Halloween? Tossing it with pumpkin-hued vegetables lusty with garlic and hot pepper might seem like hobgoblin overkill, except that the flavors work well together. Really well. So much so that you'll be making this pasta combination again and again, long after the jack-o-lanterns have disappeared.

Provided by Melissa Roberts

Categories Halloween Dinner Pasta Quick & Easy Parmesan Squash Butternut Squash Fall Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 (main course) servings

Number Of Ingredients 9

Ingredients

2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch chunks
2 orange bell peppers, cut into 1-inch pieces
4 garlic cloves, thinly sliced
1 tablespoon thyme leaves
½ teaspoon hot red pepper flakes
¼ cup extra-virgin olive oil
1 pound black linguine or spaghetti (squid or cuttlefish ink pasta)
½ cup pitted Kalamata olives, chopped
Accompaniment: grated Parmigiano-Reggiano

Steps:

Preheat oven to 425°F with rack in middle.
Toss squash and bell peppers with garlic, thyme, red pepper flakes, oil, and 1/2 teaspoon each of salt and pepper in a 17- by 11-inch 4-sided sheet pan. Roast, stirring once, until vegetables are just tender and browned in spots, 25 to 35 minutes.
While vegetables finish roasting, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain pasta and return to pot.
Remove sheet pan from oven and pour reserved water over vegetables, stirring to loosen from pan. Stir in olives, then add vegetable mixture to pasta in pot and toss to combine.