linguine al nero di seppia by jen yuen

This recipe is courtesy of our good friends, Jen Yuen of Sunday Dinner Diary. 

To see more great recipes, follow Jen on Instagram @Sundaydinnerdiary 


Linguine al Nero Di Seppia.

🍅 Blistered Cherry Tomatoes 

🦞 Broiled  Lobster Tail with Garlic, Jalapeno, Chili & Parsley Butter.

🦐 Jumbo Shrimp

🌶 Spicy Mollica.


Makes 4 Large Servings




4 - 5 oz. Lobster Tails

16 Jumbo Shrimp

1 lb squid ink linguine or  spaghetti 

16 oz cherry tomatoes

26 oz. strained tomatoes

5 Jalapeños minced

8 Garlic cloves, minced

1/2 cup panko

4 tbsp salted butter

1 tsp red pepper flakes

1 tsp black pepper

1/2 tsp Italian seasoning

EVOO as needed

1 small bunch parsley, stems removed, minced

Additional chopped parsley, to garnish






- Combine minced garlic & jalapeños. Set aside.


- Prepare the mollica by melting 1 tbsp of butter then tossing & toasting panko & italian seasoning in it until golden. Set aside.


- Bring a pot of salted water to a rolling boil for pasta. 


- In the meantime, heat EVOO in a large cast-iron or other heavy bottomed pan. Add cherry tomatoes & blister them until they begin to burst. Add a heaping tbsp of the jalapeno/garlic. Cook until aromatic. Add the shrimp & sautée for a few minutes until they change color. Add strained tomatoes & simmer on low heat.


- Melt 3 tbsp butter. Add the rest of the minced garlic, jalapeño. Set aside & prepare lobster tails. Set the tails on parchment or foil lined baking sheets. Brush butter mixture over them, then sprinkle some parsley, red & black pepper over them. Broil in oven about 6 minutes. Remove immediately to cool slightly while you finish your dish.


- Cook pasta for 2 minutes less than recommended time, so it's super al dente. Add directly to the sauce. Add a few scoops of pasta water to loosen the sauce. Toss gently & heat through.


- Plate pasta. Make sure your plate includes those delicious tomato bombs & shrimp. Garnish with mollica & parsley. Set your Queen Lobster on Top.




Linguine al Nero Di Seppia by Jen Yuen
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