Squid In Black Ink Sauce Food

SPAGHETTI AND SQUID IN SQUID INK SAUCE

Steps:

• Gather the ingredients.
• To begin cleaning the squid , carefully separate the heads from the tentacles.
• Remove the guts, setting aside the ink sacs (be careful not to break them).
• Wash the squid well under cold water.
• Dice the bodies and chop the tentacles.
• Over a small bowl, open the ink sacs and collect the ink.
• In a pot, heat the oil over medium heat and sauté the garlic without letting it brown.
• Add the squid, minced parsley, and a generous dusting of freshly ground pepper.
• Cover and simmer the sauce over low heat for about 45 minutes. Check it periodically to make sure it's not sticking (if it is, add a little hot water).
• Once the sauce has simmered, mix the white wine with the tomato paste or sauce and add it to the pot.
• Simmer for 20 minutes, uncovered.
• Dilute the sauce with a little hot water, cover, and simmer for 30 minutes longer. At this point, the sauce should be neither too soupy nor too dry.
• About 30 minutes before serving time, put 3 quarts of water on to a boil, add 1 to 2 tablespoons coarse sea salt, and stir. Once it's returned to a rolling boil, add the spaghetti.
• Stir the squid ink into the sauce, adding the amount that suits your taste. Season with salt to taste.
• When the spaghetti is al dente (usually 8 to 10 minutes, depending on the brand), drain it well.
• Toss the spaghetti with the sauce to coat all of the strands evenly.
• Serve and enjoy.

SQUID INK FETTUCCINE WITH BLACK MUSSELS RECIPE BY TASTY

Steps:

• Make the pasta: In a large bowl, whisk together the flour and salt, then turn out onto a clean surface and make a large well in the center.
• Add the eggs, egg yolks, olive oil, and squid ink to the well and mix with a fork until combined, slowly incorporating more and more flour into the mixture by moving the fork along the edges of the well. Once almost all of the flour is incorporated, start bringing the dough together with your hands. (The dough should be malleable, but not sticky--add more flour if the dough is sticking too much to your hands or the surface. Alternatively, if it's too dry and tough, whisk another egg with 1 tablespoon of water and use your hand to sprinkle a bit of the mixture over the dough, continuing to do so until the dough is easier to knead.)
• Knead the dough for 7-10 minutes, until smooth and elastic. When you poke the dough, it should spring back. Wrap the dough in plastic wrap and let rest at room temperature for 30-60 minutes, or until it does not spring back when poked.
• On a lightly floured surface, divide into 4 equal portions. Using a pasta roller, laminate and roll out 1 portion of the dough to setting #6. Repeat with the remaining dough.
• Dust the dough sheets with flour and fold each sheet onto itself 4-5 times. With a sharp knife, cut a dough sheet into ¼-inch (6 mm) strips. Unravel and place onto a floured baking sheet. Repeat with the remaining dough sheets.
• Bring a large pot of salted water to a boil. Cook the pasta in the boiling water until al dente, about 4 minutes. Reserve ¼ cup (60 ml) of the cooking water, then drain the pasta and set aside.
• Cook the mussels: Melt the olive oil and butter together in a large pot over medium-high heat. Add the garlic, shallot and salt and cook until the garlic is fragrant and the shallot is translucent, about 5 minutes. Add the wine and olives and cook until the wine is reduced by half, about 5 minutes more. Add the mussels, cover the pot with a lid, and cook until the mussels have opened fully, about 6-8 minutes. Discard any mussels that do not open. Remove the pot from the heat.
• Add the cooked pasta to the pot with the mussels and stir until the pasta is coated in the wine reduction. Add the reserved pasta water a bit at a time until a silky sauce is created.
• Divide the pasta and mussels between 4 plates, garnish with the parsley, and serve warm.
• Enjoy!