Seafood pasta

Seafood pasta

Seafood pasta

This dish wouldn’t be out of place in a fancy-schmancy Montreal restaurant…only it was much cheaper! We managed to find decent squid in a nearby grocery store (PA on du Fort). Yusuke says that fresh squid in Japan is translucent, rather than the opaque white that we see here, but this was probably the best we could get—not too chewy at all. You can’t quite see in the picture, but we had both the body and tentacles of the squid. (N.B. This is from the girl whose only seafood consumption for the first twenty or so years of her life was reheated frozen fish sticks. Now it feels perfectly natural to say, “mmmm, tentacles”). Yusuke stir fried the squid and shrimp before combining it with tomatoes, lots o’ garlic, and Italian spices. He boiled the spaghetti in water with olive oil before adding the noodles to the sauce and seafood in the frying pan.

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