📋 Pasta With Black Ink Cuttlefish Recipe
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. #yourguardianchef #italianfood #italianrecipe #pasta #seafood
Servings 6 people
Dice the onion and stir-fry it in an olive oil-coated pan.
In the meantime start boiling the water for the pasta, adding 1 tablespoon of coarse salt. Once the onions become translucent, add the squid
As soon as they start to turn opaque white, add 1 tablespoon of tomato paste and 1/2 cup of white wine if you wish
add one whole bag of squid ink.
Stir for a few seconds, then remove the pan from the heat to make sure the squid doesn’t overcook.
Once the linguini has finished boiling (which should be about now, and always 1 minute less than what is recommended on the box), drain them and toss them into the pan containing the squid mixture.
Stir well, and they are ready to be served.
OPTIONAL: To make them spooky, top with boiled quail eggs cut in half, and make quite sure that any tentacles are visible.
- 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.
Calories: 344kcal | Carbohydrates: 56g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 1190mg | Potassium: 195mg | Fiber: 2g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 0.6mg | Calcium: 16mg | Iron: 1.1mg