*  Exported from  MasterCook  *
 
                   Fresh Pasta With Tomatoes And Calamari
 
 Recipe By     : Emeril Lagasse
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      cups          Durum semolina
    1      teaspoon      Salt
    2                    Eggs -- to 3 eggs
    1      teaspoon      Squid ink
    1      tablespoon    Olive oil
    2      cups          Heavy cream
      1/2  cup           Grated Parmesan cheese
      1/2  cup           Grated Romano cheese
                         Salt -- to taste
                         Freshly-ground black pepper -- to taste
    4                    Italian Roma tomatoes -- split, roasted,
                         -- and julienned
      1/4  cup           Chopped green onions
    1      pound         Fried calamari
 
    Mix the semolina and salt together.  On a large work surface, form a mound 
 with the semolina and create a “well” in the center of the mound.  In a small 
 bowl, beat the eggs, squid ink and oil together until smooth.  Pour this 
 mixture into the well.  Working from the inside of the well out, gradually 
 work the semolina into the eggs, until all the flour is worked in.  Wrap with 
 plastic and allow to rest in the refrigerator for 30 to 40 minutes.
    Remove from the refrigerator and temper for 5 minutes.  Flour a surface 
 and turn the dough out onto it.  Roll out the dough to 1/2 of an inch thick.  
 Cut the dough out into thirds.  Using a pasta machine, wide cutters, 
 carefully work one piece of the pasta dough through the pasta machine.  
 Lightly toss the cut pasta in flour to prevent from sticking.  Pass the 
 remaining pieces of pasta through the machine.
    Bring a pot of salt water to a boil.
    In a hot saute pan, add the cream.  Over high heat, reduce the cream by 
 half, about 5 minutes.  Stir in the grated cheeses and season with salt and 
 pepper.  Continue to simmer the sauce until it coats the back of a spoon, 
 about 2 to 3 minutes.  Remove from the heat and set aside.
    Drop the pasta in the boiling water and cook for 3 minutes, or until the 
 pasta is tender.  Drain the pasta and turn into the cream sauce.  Turn the 
 pasta/cream mixture into a mixing bowl.  Add the tomatoes, green onions, and 
 fried calamari.  Toss to incorporate all the ingredients.
    To assemble, divide the pasta between four bowls.  Garnish with chopped 
 parsley and grated cheese.
    This recipe yields 1 pound of pasta, or 4 main-dish servings.
 
 
 
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 NOTES : Posted to Recipes-R-Us and Karls-Eatery-Too 7/99