Squid Ink Linguine with squid is a first course that is very tasty and fragrant, which you will surely love. It is quick to make since the squid need a short cooking time to remain tender. It only takes a few minutes to have a dish that is not only beautiful to look at but also very flavorful. The cherry tomatoes in the sauces are fantastic because they do not transmit the acidic taste that you sometimes get using industrial tomato puree, but you get a sauce with a slightly sweet taste. This dish is served in many restaurants on the beaches of Veneto, and tourists go crazy for it. Many restaurateurs make squid ink linguine at home so they are even tastier. I recommend you check out all the Venetian cuisine recipes.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 11 oz Squid Ink Linguine
- 4 Squid
- 15 Cherry Tomatoes
- 1 clove Garlic
- 1 teaspoon Curry
- 1 teaspoon Powdered Turmeric
- 1 teaspoon Chili Pepper
- 2 tablespoons Extra Virgin Olive Oil
- Salt
- Pepper
Preparation
Let’s start preparing the Squid Ink Linguine with squid. Clean the squid and cut them into rings, then set them aside along with the intact head tentacles.
Wash the cherry tomatoes and cut them in half vertically. In the meantime, prepare the sauce; in a pan, put the oil and the halved garlic clove, slightly fry it, and add the halved cherry tomatoes, cooking for about 5 minutes.
Remove the garlic and add the previously cut squid and tentacles, add the chili pepper, curry, and turmeric, and cook for 10 minutes.
While the squid sauce is cooking, pour water into a pot, put it on the fire, and when it boils, salt it and add the linguine, cooking it according to the package instructions.
When the pasta is cooked, drain it and pour it into the sauce, mix, toss, and serve the Squid Ink Linguine with squid hot.
