Squid Ink Pasta Recipe
Okay guys, sometimes… Oftentimes, I take requests. And this was a request from one of my friends to bring back a calamari, a squid ink pasta. I only cooked it, I think once in 20 years on television because everyone was scared of seafood on daytime television so I rarely got to use it. But I do really love this dish.
Recipe featured on Rachael Ray in Tuscany.
Ingredients
- 2 small preserved lemons, plus about 2T of the brine
- 3 tablespoons EVOO
- 2 shallots, finely chopped
- 4 cloves of garlic, grated
- Red pepper flakes
- 2 tablespoons jarred squid ink
- 2 cups white wine
- ½ cup chicken bone broth or stock
- 1 pound squid ink spaghetti
- 1 pound spaghetti
- 1 ½ pound calamari rings
- Fat handful of parsley, chopped
Directions
Bring the pasta water to boil and salt it generously.
Soak the preserved lemons in water for about 20 minutes, drain, then finely chop the rind.
Heat the oil over medium heat in a large saucepan. Add in the shallots and let cook for a couple minutes. Add in a couple tablespoons of preserved lemon brine then the grated garlic and crushed red pepper flakes to taste. Stir in squid ink then white wine and bone broth or stock.
Salt the water and cook pasta a minute less than directed and reserve 1 cup starchy cooking water.
When pasta is almost done, add calamari to the sauce and stir to combine, let simmer for a couple of minutes.
Drain pasta, add to sauce with starchy cooking water and chopped parsley. Toss and season with more red pepper as needed.
Transfer to a serving platter and garnish with more chopped parsley.
