Squid Ink Spaghetti Food

SQUID INK SPAGHETTI

Steps:

• Clean the squid: Carefully separate the heads with the tentacles from the body sacs, then remove and discard all the innards, setting aside the ink sacs (be careful not to break them). Wash all the squid well under cold water, dice the heads, and chop the tentacles. Open the ink sacs carefully and drip the ink into a small bowl. Fry the garlic and oil together in a large skillet for about 5 minutes over a medium heat, without letting it brown. Add the squid, parsley, and plenty of black pepper. Cover and simmer over a very low heat for 20 minutes, adding a little water if necessary When tender, mix the tomato puree into the white wine and add it to the pan with ½ cup hot water and simmer, covered for another 20 minutes.
• Bring a large saucepan of salted water to the boil. Put the tagliatelle into the water and stir thoroughly. Replace the lid and return to the boil. Remove or adjust the lid once the water is boiling again. Cook according to the packet instructions until al dente. Stir the squid ink into the squid, adding as much of the ink as you wish. Drain the pasta and add it to the pan with the cooked squid. Toss everything together, sprinkle with parsley, and serve immediately.
• Variations
• spicy squid ink spaghetti
• To add a little fire, add a couple of dried red chiles to the oil with the garlic, and discard when you discard the chiles.
• squid ink spaghetti with herbs et lemon
• Use a mixture of fresh summer herbs instead of simply using parsley, and a sprinkling of lemon zest in the sauce to give the dish a fresher taste.
• squid ink spaghetti with shrimp
• Stir 4 tablespoons of small cooked shrimp into the sauce before adding the ink, warm through and then proceed as main recipe.

SQUID INK SPAGHETTI WITH BELL PEPPER, CALAMARI, SHRIMP, RICOTTA AND COLONNATA LARD

Steps:

• Roast the yellow and red bell peppers directly on the flame of a stovetop until the skins char. Remove from the heat and seal in a container to cool. When cool, peel the peppers under cold running water and slice into thin strips.
• Cut the lardo into small sticks and saute in a large skillet over medium heat. Slowly increase the heat in order to get the lard crispy. Once the lard is crispy, remove from the skillet and reserve. Discard half the melted fat in the skillet. Using the remaining fat, saute the garlic and chili pepper until lightly browned. Add the bell peppers and saute for 5 minutes.
• Meanwhile, bring a large pot of salted water (about 5 quarts) to a boil. Add the fresh squid ink spaghetti and cook according to the package directions.
• When the bell pepper, garlic and chili mixture has cooked, add the shrimp and calamari and saute everything together until cooked, a few minutes. Season with salt and pepper to taste.
• Add the cooked squid ink spaghetti to the skillet and toss together until creamy. Serve topped with the crispy lard and grated salted ricotta.