Squid Ink Spaghetti Recipes

SQUID INK PASTA SAUCE

Steps:

• First of all: fill a large and high pan with water, season with a good dash of salt and bring this to a rolling boil over high heat. Once boiling, add the spaghetti. Cook the spaghetti until tender and then drain.
• Clean the baby squid. Gently pull the head and tentacles out of the body. Then chop off the head right under the eyes of the squid so the tentacles are still in one piece. Discard the part with the eyes and slimy bits still attached.
• Now stick your fingers inside the body and pull out as much of the slimy guts as you can. Also remove the quill, the kind of plastic spine that is inside. Then rinse the body under cold running tap water and let it drain a little. Slice the squid body into little rings.
• Set the cleaned squid aside until needed later. Peel the garlic cloves and mash them finely under the blade of your knife. Pour the olive oil in a medium saucepan and add the garlic mash.
• Place the pan over medium heat and gently fry the garlic for 2 minutes without browning or burning. Then add the cleaned squid to the pan.
• Stir well and cook for 2 minutes until the squid turns pink. Season with a tiny pinch of salt (the squid ink will also be salty so don't exaggerate) and the spicy paprika powder.
• Now add the squid ink to the pan (you can keep some of the cooked pink squid aside for garnish if you like).
• Stir well until the ink is creamy and coats the cooked squid.
• Add the cooked and drained spaghetti to the ink sauce.
• Stir well. The spaghetti should be entirely black. Check the seasoning and add extra salt or paprika powder to taste if necessary. Divide the spaghetti over deep plates. Garnish with the freshly chopped basil and the cooked squid if you kept any aside earlier on. Serve hot.

SQUID INK PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the squid ink pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining. Drain and keep aside.
• In a large skillet melt butter over medium heat. Add the shrimp, season with salt and black pepper. Saute for 1-2 minutes on each side, then transfer to a plate.
• Put the tomatoes in the same skillet. Season with salt and red chili flakes. Cook until the tomatoes start to pop, about 3-4 minutes. Add the garlic and cook until fragrant, about 40-50 seconds.
• Reduce the heat to low, add 1/4 cup of reserved pasta water, honey , lemon juice and zest. Season with salt and pepper. Bring to a simmer and cook for 5-7 minutes or until the sauce thicken slightly.
• Add the cooked pasta and shrimp. Mix well. If needed , add more pasta water to thin the sauce.
• Divide the pasta between the bowls and top with burrata and shaved parmesan cheese. Enjoy!

SQUID INK SPAGHETTI

Steps:

• Clean the squid: Carefully separate the heads with the tentacles from the body sacs, then remove and discard all the innards, setting aside the ink sacs (be careful not to break them). Wash all the squid well under cold water, dice the heads, and chop the tentacles. Open the ink sacs carefully and drip the ink into a small bowl. Fry the garlic and oil together in a large skillet for about 5 minutes over a medium heat, without letting it brown. Add the squid, parsley, and plenty of black pepper. Cover and simmer over a very low heat for 20 minutes, adding a little water if necessary When tender, mix the tomato puree into the white wine and add it to the pan with ½ cup hot water and simmer, covered for another 20 minutes.
• Bring a large saucepan of salted water to the boil. Put the tagliatelle into the water and stir thoroughly. Replace the lid and return to the boil. Remove or adjust the lid once the water is boiling again. Cook according to the packet instructions until al dente. Stir the squid ink into the squid, adding as much of the ink as you wish. Drain the pasta and add it to the pan with the cooked squid. Toss everything together, sprinkle with parsley, and serve immediately.
• Variations
• spicy squid ink spaghetti
• To add a little fire, add a couple of dried red chiles to the oil with the garlic, and discard when you discard the chiles.
• squid ink spaghetti with herbs et lemon
• Use a mixture of fresh summer herbs instead of simply using parsley, and a sprinkling of lemon zest in the sauce to give the dish a fresher taste.
• squid ink spaghetti with shrimp
• Stir 4 tablespoons of small cooked shrimp into the sauce before adding the ink, warm through and then proceed as main recipe.

SQUID INK PASTA

Steps:

• Combine the flour, squid ink, eggs and 5 ounces water in a stand mixer until a dough forms. Use a pasta machine according to the manufacturer's instructions and make tagliolini.
• Steam the clams in a large pot in 1 inch of water until they open wide. Remove the clams to a bowl. Add the garlic, Fresno chile, olive oil, wine, butter, cherry tomatoes and parsley and cook until it reduces.
• Cook the pasta in a large pot of salted water until al dente. Toss with the sauce, then divide among 4 plates. Top each with some sea urchin and clams and serve immediately.

SQUID INK SPAGHETTI WITH BELL PEPPER, CALAMARI, SHRIMP, RICOTTA AND COLONNATA LARD

Steps:

• Roast the yellow and red bell peppers directly on the flame of a stovetop until the skins char. Remove from the heat and seal in a container to cool. When cool, peel the peppers under cold running water and slice into thin strips.
• Cut the lardo into small sticks and saute in a large skillet over medium heat. Slowly increase the heat in order to get the lard crispy. Once the lard is crispy, remove from the skillet and reserve. Discard half the melted fat in the skillet. Using the remaining fat, saute the garlic and chili pepper until lightly browned. Add the bell peppers and saute for 5 minutes.
• Meanwhile, bring a large pot of salted water (about 5 quarts) to a boil. Add the fresh squid ink spaghetti and cook according to the package directions.
• When the bell pepper, garlic and chili mixture has cooked, add the shrimp and calamari and saute everything together until cooked, a few minutes. Season with salt and pepper to taste.
• Add the cooked squid ink spaghetti to the skillet and toss together until creamy. Serve topped with the crispy lard and grated salted ricotta.

SQUID INK SPAGHETTI WITH PRAWNS

Steps:

• Sweat the leeks in the melted butter in a large frying pan then add the pressed garlic
• Add the sliced mushrooms and continue until the mushrooms have softened
• Bring to the boil a large pan of water (with a touch of oil and salt to taste)
• Add to the frying pan the tomato sauce, the puree and basil then season and simmer
• Add the spaghetti to the pan of water and simmer for the appropriate time (8 mins with mine)
• At the same time add the wine to the sauce with the prawns and simmer for the same time as the pasta
• Serve the spaghetti topped with a good portion of sauce on top and add parmesan to suit