The defining trait of this dish is its black color, which as its name suggests, comes from the dark ink secreted by a squid. Typically the pasta is also paired with seafood such as shrimp and scallops ...

To try and decide each week where and what to eat around the basin can be a challenge – there are so many amazing choices. In ...

Add the pasta and cook according to packet instructions then drain, reserving some of the cooking water, and keep warm. Meanwhile, for the seafood ... add the prawns and squid and stir into ...

Don’t get us wrong, we love classic tomato marinara sauce, but once in a while you just want to switch things up—especially when you eat pasta as much as we do. Sometimes the sauce still ...

Pasta can be fresh or dried, made of pure durum wheat, sometimes with egg, and flavoured with ingredients such as spinach, tomato, beetroot or squid ink ... with tomato, seafood or light vegetable ...

The next time you want to serve the dish, heat some of the remaining sakura shrimp aglio e olio in a skillet while boiling the pasta. Turn the flame to medium and add the sakura shrimp ...

Marinara is a classic Italian sauce that can be used for pasta, for pizza, or for dipping. Part of its beauty lies in its simplicity, but even so, don't you sometimes find it a bit boring?

Season 3 scallops and 4 shrimp with garlic powder, salt, pepper, and paprika Place them in a pan at medium to high heat Cover. After 2 minutes on first side, then turn the shrimp and scallops over ...

Philadelphia’s Ellen Yin—who last year won the James Beard award for “Outstanding Restaurateur”—made her DC debut last month with this French/American restaurant in a Foggy Bottom hotel. Her short ...