📋 Pasta With Squid Ink Cuttlefish

Though spooky it may look, you will love this pasta with black ink cuttlefish recipe. You can really taste the sea, no comparison to the commercial black pasta. And it is not difficult to make.

Course Pasta

Cuisine Italian

Keyword black, one pot, seafood

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 344kcal

Author Laura Tobin

Equipment

Ingredients

1 lb linguine pasta or spaghetti
3 tablespoon olive oil
1 onion onion
3 fresh cuttlefish alternatively frozen squids 500 gr
1 tablespoon concentrated tomato paste
1 tablespoon sea coarser salt to boil the pasta
salt & pepper
3 sacs cuttlefish ink
½ cup dry white wine optional

US Customary - Metric

Instructions

Dice the onion and stir-fry it in an olive oil-coated pan.
3 tablespoon olive oil, 1 onion onion
In the meantime start boiling the water for the pasta, adding 1 tablespoon of coarse salt.
1 tablespoon sea coarser salt
Pour the linguini when the water starts to boil
1 lb linguine pasta
Wear some disposable plastic gloves
Once the onions become translucent, add the chopped cuttlefish
3 fresh cuttlefish
As soon as they start to turn opaque white, add 1 tablespoon of tomato paste
1 tablespoon concentrated tomato paste
add one whole bag of squid ink and stir
3 sacs cuttlefish ink
Add ½ cup of white wine (optional) and season with salt and pepper. Let the wine evaporate for few seconds
½ cup dry white wine, salt & pepper
Stir for a few seconds. If the linguini are still not cooked, remove the pan from the heat to make sure the squid doesn’t overcook.
Once the linguini has finished boiling (always 1 minute less than what is recommended on the box), drain them
Toss them into the pan containing the squid mixture.
Stir well, and they are ready to be served immediately

Video

Notes

If you are using frozen squids, they should have been defrosted in the fridge overnight.
Squid and cuttlefish do not need to cook for very long.
Before adding the ink, it is best to wear some plastic gloves.

Nutrition