For 4-6 people. I like to respect the old tradition of fish on Fridays because I love seafood but mainly because after a long week of work, it’s the easiest thing to make. Seafood is great because it has such a short cooking time and I prepared this dish in the time it took to boil water and cook the pasta. Seafood is tasty on its own so you don’t have to cover it with lots of cheese or other sauces. I never want to mask the beautiful taste of the ocean. 

To make this quick sauce you will need:

• 1 pkg 450g of black squid ink pasta. I wanted to make my own but some smaller Italian stores carry already made pasta. Apparently you can’t find fresh squid ink here in Toronto, only frozen. Any thoughts???
• 1 jar (500mL) puréed tomato sauce. Again, we make our own but store bought is good of you buy good quality with tomatoes from Italy. Their increased amount of sunshine means sweeter tomatoes. 
• 1pkg (400g) peeled and deveined raw shrimp. I like tail on. My theory is always, the more you put in the more you get lol. 
• 1 clove garlic
• 6 tbsp olive oil
• 1 tbsp garlic
• Salt q b.  =Quanto basta, a term used in Italy meaning however much is necessary

1. Cook diced garlic briefly in olive oil over medium high heat. Add shrimp just before the garlic turns brown. Shrimp should be totally defrosted otherwise water content may ruin consistency of the sauce. 
2. Cook for a few minutes until shrimp turns pink. Remove from the pan and set aside.
3.  Add tomato sauce and cook over medium heat, covered, for about 10 min. Remove lid and cook off water for another 5 min or more. Add salt to taste. When sauce is done, return shrimp to sauce. 
4. Cook squid in fettuccine in boiling water as per package instructions. Set aside 1/4 cup of cooking water. Drain pasta and add to sauce. Add pasta water and allow to cook for a few minutes longer over med heat. Remove from heat when water has absorbed. 
5. Serve fettuccine topped with spooned sauce and shrimp on top.