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All that perfect seafood in one dish. How could you resist?

Welcome to Italian-American Week, where we’re taking a bit of a break from our usual stories to focus in on the important stuff: Red sauce, stuffed pasta, porchetta and the chefs and home cooks making it all happen.

What makes the squid ink pasta at Trattoria Bianca in New York City so addictive is the perfect combination of fresh seafood in one dish. First is the most obvious — the whole shrimp, scallops and clams. Next is the sea urchin, which is blended into the butter sauce, and finally there is the squid ink. Chef Julian Clauss-Ehlers adds squid ink to the pasta dough, giving the strands a striking black color and a hit of salinity that ties the whole thing together.