Our Tuxedo Orzo Blend is a striking duo of plain and squid ink pasta. Fresh vegetables and an array of fresh seafood make this summer dish a flavor-packed favorite.

Prep time: 10 min

Cook time: 30 min

Total time: 40 min

Black and White Seafood Primavera
Copyright Recipe © 2015 Woodland Foods


Makes 4 servings

  • 4 Cups Water

  • 2 Cups Tuxedo Orzo Blend

  • 2 Teaspoons Fine Sea Salt, divided

  • 2 Tablespoons Olive Oil

  • 1 Green Zucchini, diced

  • 1 Large Tomato, seeded and diced

  • 1/2 Cup Peas, frozen

  • 1 Garlic Clove, minced

  • 3 Ounces Baby Shrimp, rinsed and dried

  • 2 Ounces Calamari, chopped

  • 2 Ounces Canned Clams

  • 1 Ounce Frozen Mussels

  • 4 Ounces White Wine

  • 4 Tablespoons Butter

  • 1 Tablespoon Fresh Basil, chopped

  • 1 Tablespoon Fresh Parsley, chopped


  1. Bring water to a boil in large pot with 1 teaspoon salt. Add orzo and keep at a low boil for 12 minutes. Strain and rinse with cold water. Toss in large bowl with 1 tablespoon of olive oil.

  2. Heat large skillet over medium-high heat and pour in remaining tablespoon of olive oil. When hot, add zucchini and cook for 2 minutes. Add tomatoes and cook for 1 minute. Add peas and garlic and turn heat to high for 1 minute.

  3. Carefully add shrimp, calamari, clams and mussels and spread in one layer. Season with remaining teaspoon salt and cook for 1 minute. Add white wine. Pan will steam and wine will reduce.

  4. Add cooked orzo and shake pan. Remove pan from heat and add butter. Stir contents to melt butter into sauce.

  5. Divide into 4 bowls and garnish with fresh basil and parsley.