Method – Flash saute the shrimp and calamari in olive oil and set them aside. Add the garlic and onions to the same pan, followed by the can of Goya cuttlefish which acts as a base (sofrito) to the sauce you’re building. Add crushed and pitted kalamata olives, capers and pepperoncini. Start adding some liquid (we used both white wine & a little chicken broth) scraping along the pan to get up every bit that may be left from the fish. Season with salt, red pepper flakes and thyme. Return seafood to the pan and let simmer for about 10 minutes to finish cooking and let flavours meld. Add grape tomatoes which have been halved and shut heat. They just blister, rather than cook down. Toss with pasta
Squeeze of lemon, a drizzle of olive oil, and a sprinkle of sea salt then enjoy!
Recipe from: http://www.opensourcefood.com/people/culinista/recipes/black-spaghetti-and-flavors-of-the-sea
Changes were made. http://creativecommons.org/licenses/by-sa/3.0/