Name: Seafood Pasta Negra
Ingredients: 2 tbsp olive oil; 3 garlic cloves; ¼ cup green peas; ¼ large red bell peppers; 15 pcs mussels; ⅓ cup rice wine; 1 tbsp patis; ⅓ cup shrimp; 2 large squid; 2 cups shrimp heads; ½ cup hot water; 2 tbsp olive oil; ¼ red onion; ⅓ cup crabmeat, minced; ⅛ tsp dried oregano; ⅛ tsp dried thyme; 6 tsp squid ink

Seafood Garnish

1

In a saucepan, saute garlic in olive oil. Add green peas and red bell pepper.

2

Mix in mussels then add rice wine and patis. Let it simmer until mussels open up.

3

Toss in shrimp and squid. Add pepper to taste. Stir fry in saucepan until tender. Set aside.

Shrimp Broth

4

Using a mortar and pestle, pound on the shrimp heads to extract meat and juices. Add hot water.

5

In a bowl, strain mixture to produce shrimp broth. Set aside.

Black Pasta

6

In a saucepan, saute onions in olive oil. Add crabmeat.

7

Add shrimp broth and bring sauce to a simmer.

8

Add dried oregano and thyme.

9

Mix in squid ink and allow sauce to reduce.

10

Add pasta and carefully mix until well incorporated.

11

In a plate, top black pasta with the seafood garnish.
Optional: For added flavor, sprinkle grated parmesan cheese, parsley, and squeeze a little lemon juice over the seafood pasta negra.