"Voodoo" (Calamari-ink) Pasta Recipe #24137
This is a new invention at our restaurant; it's already receiving rave reviews. :0) Much thx to our chief Eric. ps. you can cook the sauce before hand and add the squid ink to the sauce when you are cooking the pasta.
by Izzy Knight
2¾ hours | 40 min prep
SERVES 4
- 1 lb extremely fresh squid
- 1/2 lb spaghetti
- 1/3 cup dry white wine
- 3 tablespoons tomato sauce
- 1 bunch parsley, minced
- 2 cloves garlic
- 1/4 cup extra-virgin olive oil
- hot water
- salt and pepper
- Note: to use the squid ink, the calamari has to be extremely fresh!
- (so not frozen).
- separate tentacls and the body of the calamri, then gut them, setting aside the ink sak.
- wash calamari under cold water, dice the body into rings, and chop the tentacles.
- Heat garlic in oil without browning.
- add parsley, ground pepper.
- cover and let it simmer for 45min.
- check from time to time; if it's sticking, add some hot water.
- Once it has simmered, mix the tomato sauce with the white wine and add it to the pot.
- Simmer for 20 minutes more, uncovered, then dilute the sauce with a little hot water and simmer for a half hour more, covered (sauce's consistency can be adjusted to your liking).
- 30 minutes before meal, cook pasta al dante.
- now you can add the ink to the sauce, as much as you like.
- serve sauce over pasta with the rest of the white wine.
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5 stars