Squid Ink Pasta With Seafood, Burst Tomatoes And Sea Urchin Butter

• 2 pounds sweet butter (room temperature)
• 1 tray fresh sea urchin roe (available at a good fishmonger)
• 1 tablespoon fennel pollen
• 2 teaspoons fine sea salt
• 4 cups semolina flour
• 3/4 cup tepid water
• 1/3 cup squid ink paste (good fishmonger or specialty food store)
• 5 ounces fresh squid ink linguini or spaghetti (see above)
• 1/4 cup dry white wine
• 5 grape tomatoes
• 2 jumbo shrimp (shelled and deveined)
• 2 large fresh sea scallops (cut in half)
• 4 littleneck clams
• 2 tablespoons sea urchin butter (see above)
• 1 tablespoon sweet butter
• Dash of extra virgin olive oil
• Salt and freshly ground black pepper

1. Place all the ingredients in the bowl of a kitchen mixer attached with a paddle, and mix well until all the ingredients have incorporated.
2. Reserve 2 tablespoons of the butter for immediate use; reserve the rest of the butter in the freezer for later use.

sweet butter, fennel pollen, salt, flour, tepid water, white wine, grape tomatoes, jumbo shrimp, littleneck clams, butter, sweet butter, olive oil, salt

Taken from www.foodrepublic.com/recipes/squid-ink-pasta-with-seafood-burst-tomatoes-and-sea-urchin-butter-recipe/ (may not work)