I cooked this yesterday not having enough squid ink to coat the noodles. Went to Eataly today to buy the squid ink packs. long story short, my lips are now black thanks to this!
Here’s the recipe: (GialloZafferano recipe)
Linguine with squid ink sauce
The linguine with squid ink sauce is a classic fish dish: the pasta is black in colour because it is served with cuttlefish and its ink.Originally, the linguine with squid ink sauce was a cheap meal to make (to use all the parts of the squid or cuttlefish), but now it’s considered an elegant dish with a strong seafood flavour.The linguine with squid ink sauce uses the black liquid, which is released from the ink sacs of most species of cephalopods as a self-defence mechanism.Another version of this recipe uses cherry tomatoes, cut into quarters.
– Parsley (chopped 4 tbsp)
– Garlic (1 clove)
– Oil (extra virgin olive 3-4 tbsp)
– Pepper ((or chili pepper) ground, to taste)
– Salt (to taste)
– Wine (white 200-250 ml) – (I used Sauv Blanc)
– Shallot (1) – (I used white onion, might have to try shallots next time)
– Cuttlefish (with the ink sac 700 g) – (I used squid on mine)
– Linguine pasta (400 g) – (I used bucatini on mine)
To prepare the linguine with squid ink sauce, clean the cuttlefish: make a cut and pull out the bone from the body (1), then remove the head, cut off the eyes and the beak. Remove the skin (2) and the guts, being careful not to break the ink sac (3): set it aside and keep it moist. Rinse the cuttlefish under running water and cut into squares or strips (4). In a large pan, put the oil, the garlic and the chopped shallot and sauté on a low flame until the shallot turns transparent (it takes about 10-15 minutes). Add the cuttlefish (5), stir for 5 minutes, then add 3 tablespoons of chopped parsley (6).Pour in the white wine (7) and let it evaporate, then add salt and pepper to taste and cook for 10-15 minutes on a low flame, covered with a lid. After such time, add the ink sacs, break them with a spoon and let it melt (8). Cook the linguine in boiling salted water until al dente, then drain and add to the squid ink sauce (9); cook the linguine in the pan for a few seconds, then plate up and sprinkle your linguine with squid ink sauce with the remaining chopped parsley.