Black and White Pasta in Seafood Aligue Sauce

Ingredients:
Pasta dough
(see recipe for Seafood Ravioli)

Sauce
2 tbsp oil
3 cloves garlic, minced
1 onion, minced
1 cup squid rings
1/2 cup shrimps, peeled and deveined
1 1/2 cups cooked clams
1/4 cup aligue
1 1/2 to 2 cups all-purpose cream
1/2 tsp parsley, chopped
salt and pepper to taste
grated Parmesan cheese


Directions:
1. Prepare pasta dough. Roll out both kinds of dough then cut into long strips 1/2 inch wide and 1/4 inch thick. Cook in salted boiling water until tender but firm. Drain and set aside.
2. In a skillet, heat the oil then saute the garlic and onions. Add the squid, shrimps, and clams. 3. Cook for a minute then add the aligue and cream. Blend well. If needed, season with salt and pepper.
4. To serve, toss pasta with cooked sauce then sprinkle with grated parmesan cheese.

Fresh pasta cooks in half the time it takes to cook commercial or store-bought varieties.
Instead of squid you can also use the meat and ink of cuttlefish.


Source: Good Housekeeping