Bobby Flay’s Squid Ink Fettuccine with Shrimp, Squid, and Scallops Tastes Like a Trip to Italy

Make the Spicy Tomato Sauce

1. Heat olive oil in a large pot over medium-high heat. Add onion and cook, stirring often, until translucent, 3 to 4 minutes. Add garlic and Calabrian chiles, and cook, stirring often, until aromatic, about 1 minute.

2. Add tomatoes with their juices and bring to a boil. Reduce heat to a simmer, add a pinch of sugar, and season with 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Cook until sauce is reduced and thickened, occasionally stirring and crushing tomatoes with a potato masher, 45 minutes to 1 hour. Set 2 cups sauce aside for pasta dish (you will have 1 1/2 cups extra sauce; cover and refrigerate or freeze for another use. (Sauce can be made 3 days ahead or frozen for up to 1 month. Store cooled sauce in airtight containers.)

Make the Squid Ink Pasta Dough

1. Whisk eggs, egg yolks, and squid ink together in a medium bowl until blended. Place flour and egg mixture in the bowl of a food processor and pulse until blended and moist clumps form, about 15 pulses. Transfer to a work surface lightly dusted with flour. Knead gently until dough is smooth and firm, about 1 minute (you will have 1 pound of pasta dough). Wrap dough tightly in plastic wrap and chill at least 30 minutes and up to 24 hours.

2. Divide pasta dough into 4 pieces. Press 1 dough portion into a 1/2-inch thick rectangle about 4 x 3 inches (keep remaining dough wrapped in plastic). Lightly dust dough with flour. Starting with the widest roller setting, pass dough through a pasta rolling machine. Fold outer tapered ends of sheet in toward center (like folding a letter). Pass dough through widest setting 5 more times, dusting with flour as needed to prevent sticking.

3. Without folding dough, continue rolling pasta through machine, reducing roller width setting 1 notch each time, until sheet is about 1/16th thick (setting 6 on an Atlas manual machine). Place sheet of rolled-out dough on a lightly floured work surface; cover with a dish towel. Repeat with remaining dough pieces.

4. Cut each dough sheet in half crosswise. Loosely roll each piece lengthwise and cut into strips about 1/4 to 1/3-inch thick. Alternatively, use a pasta machine cutter to cut fettuccine. Transfer pasta to a lightly floured baking sheet, lifting dough to separate strands. (Pasta can be made 2 days ahead. Dust well with flour to prevent sticking, and loosely form into small nests. Let dry for about 30 minutes more, then wrap in plastic and chill.)

Make the pasta

1. Bring a large pot of water to a boil. Heat 2 tablespoons olive oil in a large skillet with high sides over medium-high until it begins to shimmer. Season scallops with salt and pepper and place into pan. Cook until lightly golden brown and seared on bottom, about 2 minutes. Gently turn scallops over and cook for 1 minute; transfer to a plate. Add remaining 2 tablespoons oil to pan; when it begins to shimmer, season shrimp with salt and pepper and add to pan. Cook until lightly golden, about 1 minute per side. Transfer shrimp to plate with scallops. Season squid with salt and pepper and add to pan. Cook squid until just opaque and tender, stirring often, 1 to 2 minutes. Transfer to plate with shrimp and scallops.

2. Add garlic and chiles to pan and stir until aromatic, about 1 minute. Add clam juice to pan; bring to a boil. Add reserved 2 cups tomato sauce and bring to a boil. Reduce heat and simmer until sauce has thickened slightly, about 5 minutes.

3. Meanwhile, season boiling water with salt. Add squid ink fettuccine and cook, stirring often, until fettuccine is al dente and floats to the top, 3 to 4 minutes. Drain pasta, reserving 1 cup of the pasta cooking water.

4. Add shellfish to sauce and toss gently until heated through. Add squid ink fettuccine and toss to coat, adding reserved pasta water as needed to create sauce. Remove pan from heat. Add butter, parsley, and chopped basil; toss until butter melts. Transfer pasta to a large shallow bowl. Garnish with lemon zest, torn basil leaves, and a healthy drizzle of extra-virgin olive oil.