Squid Ink Spaghetti with Pea Cream is a stunning dish, perfect for a dinner for two to impress your partner, or to propose for a special evening. The secret is that besides being beautiful, it is easy to make!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 1/2 cups tomatoes
- 1 onion
- 8.8 oz spaghetti (squid ink)
- 1 lb squid (frozen)
- 2 1/2 cups peas
- to taste olive oil
- to taste fine salt
- to taste coarse salt
- to taste chili pepper
- to taste black pepper (ground)
- 6 tablespoons milk
- 5 leaves mint
- 20 hazelnuts
Preparation
In a pan, sauté the finely chopped onion in olive oil, add the chopped tomatoes, the squid cut into strips, a bit of salt, pepper, chili pepper, and cook for about 20 minutes.
In a small pot, cook the peas in plenty of salted water for about 20 minutes. Drain them and sauté in a pan with a bit of olive oil and finely chopped onion. Blend them adding 6 tablespoons of milk, a bit of salt, pepper, and mint. Cook the spaghetti in plenty of salted water, remove them from the pot without draining too much, and place them in the pan with the sauce. Cook for a few minutes.
Plate by placing the pea cream on the bottom, then the pasta, and sprinkle with chopped hazelnuts.
Suggestions/Tips
Remember to drain the spaghetti al dente, otherwise they will be overcooked after sautéing them in the pan.
You can use either fresh or frozen squid. For this recipe, I used frozen ones.
If you enjoyed the Squid Ink Spaghetti with Pea Cream, try other recipes with squid ink:
Squid Ink Spaghetti with Prawn Sauce
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