Squid ink linguine is a dish of maritime tradition, where the ink of these mollusks is used, which they secrete to defend against predators.
It is composed of melanin, proteins, lipids, minerals primarily including iron, taurine, and dopamine. Recent studies have shown that squid ink has beneficial properties for our body.
This pigment, in fact, seems to support the immune system, has a good antibiotic effect against certain pathogens, and is a neurotransmitter linked to positive mental states.
However, it should be noted that, being a very concentrated substance, only small amounts are needed to flavor and color dishes.
The modest amounts consumed mean that squid ink cannot occupy a significant place nutritionally.
Regarding the squid itself, it contains high biological value proteins, and consuming it seems to help concentration, strengthen memory, and exert an anti-stress action thanks to the vitamins B1 and B12 it contains.
Moreover, the significant amount of potassium in squid supports the proper functioning of the cardiovascular system.
Squid ink linguine is a visually impactful dish with a distinctly maritime flavor, sure to impress when served at a fish-based lunch or dinner.
The only precaution to take is to use food-safe gloves when handling the ink during preparation, to avoid staining your hands.
These squid ink linguine are prepared with ease and fairly quickly, especially if you ask your trusted fishmonger to clean the squid and set aside the ink sacs!
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- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Autumn
- Energy 922.46 (Kcal)
- Carbohydrates 71.24 (g) of which sugars 9.86 (g)
- Proteins 47.90 (g)
- Fat 51.84 (g) of which saturated 6.92 (g)of which unsaturated 0.96 (g)
- Fibers 3.81 (g)
- Sodium 1,680.48 (mg)
Indicative values for a portion of 450 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 oz linguine
- 1.1 lbs squid (with ink)
- 1.76 oz onion (brown)
- 1 clove garlic
- 1.7 fl oz white wine
- 7 oz tomatoes (ripe)
- 1/3 cup tomato sauce
- 1 tsp tomato paste
- to taste hot chili pepper
- 1/2 cup extra virgin olive oil
- to taste salt
- to taste parsley (fresh for garnish)
- to taste cherry tomatoes (for garnish)
Tools
- 1 Mandoline
- Scissors for fish or kitchen knife
- 1 Cutting Board
- 1 Frying Pan nonstick diameter 10 inches
- 1 Casserole
- 1 Gloves for food contact
- 1 Wooden Spoon
Steps
To prepare squid ink linguine, it is recommended to purchase squid that are already cleaned and cut by the fishmonger, whom you should clearly instruct to set aside the sacs containing the ink.
Finely slice the onion with the mandoline, chop the garlic, and place both in a nonstick frying pan.
Rinse the pieces of squid under running water and, if necessary, cut the larger pieces further.
If possible, remove any remaining cartilage or skin.
Add the pieces of squid to the pan, pour in a generous amount of olive oil, and sauté everything over moderate heat, stirring often with a wooden spoon.
Continue like this for about 5 minutes, then deglaze with half a glass of white wine and let it evaporate over high heat.
Stir often.
When the wine has evaporated, add the peeled, seeded, and diced tomatoes to the pan.
Continue with about 4 tablespoons of tomato sauce, 1 heaping teaspoon of tomato paste, a moderate pinch of salt, a piece of hot red chili pepper, and 1 cup of water.
Do not overdo the salt as both the tomato paste and the ink tend to be already savory.
Cook over low heat, covered, for about 20 minutes, stirring occasionally.
Always check that the sauce does not dry out too much; if so, add a few ladles of water.
Meanwhile, put a pot with plenty of water on the stove to cook the pasta.
After the indicated time, remove the piece of chili pepper.
At this point, protect your hands with food-safe gloves and cut open the sacs containing the squid ink directly over the pan’s contents.In this way, all the ink will fall into the sauce and none will be wasted.
Mix everything, adding a little more water if necessary, and stir.Continue cooking for another 5 minutes over low heat.
Before turning off the heat, check the salt.
In the end, the sauce should not be too thick.
When the pot’s water is boiling, add salt and drop in the linguine without breaking them.As they soften, submerge them all below the water level.
About 3 minutes before the linguine finishes the cooking time indicated on the package, drain them and pour them into the pan over the sauce.
Over moderate heat for a few minutes, stir the pasta, thoroughly mixing it with its condiment.
Serve immediately, sprinkling with fresh chopped parsley and decorating, if desired, with a few cherry tomatoes.
The squid ink pasta is now ready.
Storage
It is advisable to consume the ready dish immediately. The sauce stored in an airtight container keeps well in the fridge for a couple of days.
The sacs containing the ink can be stored in the fridge, well sealed, for a maximum of a couple of days. They can also be frozen but must be consumed within 2 months.
The sacs containing the ink can be stored in the fridge, well sealed, for a maximum of a couple of days. They can also be frozen but must be consumed within 2 months.
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