Feast of the Seven Fisheswith Squid Ink Pasta and Tomato Sauce

For the Tomato Sauce:

1. Sauté the anchovies and garlic over medium heat with 1 teaspoon olive oil for 5 minutes.
2. Add tomatoes and raise heat to medium-high. Bring to a boil and then reduce heat to low medium.
3. Simmer for 10-15 minutes.Add olive oil, basil, and mint.
4. Simmer again for 10 minutes and season to taste.

For the Squid Ink Pasta:

1. In a medium mixing bowl, whip the egg yolks until ribbony.
2. Add the salt, water, and olive oil, and continue to whisk until smooth.
3. Add the squid ink and continue to mix well.
4. On a clean surface, pile the semolina into a nest, keeping the center empty for the egg mixture. Pour in the egg mixture and begin to mix, starting to incorporate the inner boundary of flour into the wet ingredients.
5. Once the mix has just come together, divide the dough into quarters. Place each quarter into a large, oiled sous vide pouch.
6. Gently even out the dough in the pouches and seal.
7. Once the pouches are sealed, use a rolling pin to finish evening the dough. Each pouch should be filled with a very thin, even layer of dough.
8. Cook at 181ºF (83ºC) for 2 ½ hours.
9. Once done, take the pouches and place in an ice bath to cool for 10 minutes.
10. Once fully cooled, open the pouch and remove the sheet of pasta and cut into strips. Have a pot of boiling salted water ready to blanch before serving.
11. Blanch pasta for 1 minute and toss with olive oil and minced garlic (tossing optional).

For the Seven Fishes:

1. Preheat a water bath to 181ºF (83ºC).
2. Meanwhile, using cold running water, scrub all of the shellfish to remove any dirt or loose shell fragments.
3. Once cleaned, wrap any sharp edges with foil to keep shells from puncturing the sous-vide pouch.
4. For the squid, pull the tentacles from the mantle; remove the outer skin and any visceral tissue remaining. Using a paring knife, slice out the eyes and beaks, and cut the tentacles in half. Lastly, cut the mantles into large rings, or in half length-wise. Set aside.
5. In a small saucepot, simmer the wine to cook out the raw alcohol and reduce the natural sugars.
6. Add the smashed garlic, bay leaves, and a pinch of salt. Continue to simmer until the wine has reduced by half.
7. Remove from heat and divide into seven equal portions. Chill.
8. Next, equally distribute the shellfish (excluding the squid) into six sous-vide pouches.
9. In each pouch, add three parsley stems, one portion of the wine reduction, and one tablespoon of olive oil. Compress and seal the pouches, then set aside.
10. Sauté the squid for 3-5 minutes with one portion of the wine reduction, and set aside.
11. Then, place the sealed shellfish and cod in the preheated water bath for 12 minutes. Then, remove the pouches from the water bath and set aside until ready to serve.
12. When ready to serve, open the pouches, drain the contents, and save the shellfish and cod to the side.

To Serve:

1. In a large saucepot or sauté pan, heat 1 tablespoon of olive oil over high heat and toss with squid ink pasta (after blanching) and garlic for 1 minute.
2. Add the shellfish and cod, the sautéed squid, and the tomato sauce and toss over high heat for 2-3 minutes.
3. Serve on a plate or arrange in a large cassoulet dish.

Developed by Chef Bruno Bertin, Executive Chef at Cuisine Solutions, and team. Featured in Sous-Vide magazine Fall/Winter 2017.