The SQUID INK PASTA is one of the most theatrical and seductive dishes of Mediterranean cuisine.
Its deep color is an invitation to a journey to the most authentic flavors of the sea, where the velvety black sauce envelops the pasta with an iodized, bold and unmistakable taste.
The sauce, prepared with fresh cuttlefish, garlic, parsley and the precious natural ink, gives the dish a deep dark color and a rich flavor.
Usually served with spaghetti or linguine, this pasta charms with its rustic elegance and marine intensity, encapsulating the essence of the sea in every forkful.
Perfect for impressing, but also for indulging in a dish with a strong and refined character. To be enjoyed strictly with a good white wine and a slice of bread for mopping up the sauce.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 13 oz linguine
- 1.1 lb cuttlefish
- 1 clove garlic
- Half golden onion
- 3 tbsp tomato paste
- 4 tsp squid ink
- Half glass white wine
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- 1 bunch parsley
For the squid ink pasta you will need
- 1 Frying pan
- 1 Pot
Preparation of squid ink pasta
The preparation of SQUID INK PASTA is very easy and quick.
Remove the skin, bone and entrails from the cuttlefish. If you buy them with the ink sacs, remove them very carefully so as not to break them.
Rinse the cuttlefish well and cut them into strips or small pieces.In a large frying pan, heat the oil and gently sauté the garlic and finely chopped onion over low heat.
Add the cuttlefish and brown them for 5 minutes.
Deglaze with the white wine, let the alcohol evaporate, season with salt and add the tomato paste and some of the chopped parsley.
Let flavor for a minute, add 1 cup of water, cover with a lid and cook over medium heat for about 20 minutes, adding more water if necessary.
Lower the heat, add the squid ink and stir well until the sauce becomes glossy and black. Adjust salt and pepper.
Cook the pasta in salted water, drain it al dente and toss it in the squid ink sauce for 2-3 minutes, adding a drizzle of oil and, if needed, one or two ladles of the pasta cooking water.
Serve the squid ink pasta hot, sprinkled with freshly chopped parsley and, if desired, a pinch of chili pepper.
