Voodoo Calamari Ink Pasta Food

"VOODOO" (CALAMARI-INK) PASTA

Steps:

• 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.

VOODOO PASTA

Steps:

• Cook fettuccine noodles.
• Cut smoked sausage into slices.
• Sprinkle with blackening seasoning.
• Cook in skillet until brown.
• Into sausage stir; Alfredo, Tabasco.
• HEAT.
• Pour over pasta.
• Toss until coated.
• ------BLACKENING SEASONING------.
• Mix all spices together and sprinkle on meat.

SQUID INK CALAMARI RECIPE BY TASTY

Steps:

• Make the calamari: In a large bowl, toss the calamari with the lemon juice. Let sit for 30 minutes to help tenderize the calamari.
• While the calamari tenderizes, make the aioli: In a medium bowl, stir together the mayonnaise, garlic, white wine vinegar, lemon juice, squid ink, and salt until smooth. Transfer to a serving bowl and chill until ready to serve.
• In a large bowl, whisk together the flour, cornstarch, salt, pepper, activated charcoal, black sesame seeds, and smoked paprika.
• In a medium bowl, whisk together the buttermilk and squid ink until fully combined.
• Heat the vegetable oil in a large pot over medium-high heat until it reaches 375°F (190°C).
• Working in batches, transfer the calamari to the flour mixture and toss to coat. Transfer to the buttermilk mixture, toss to coat, then return to the flour mixture and toss until fully coated.
• Immediately transfer the calamari to the hot oil and fry for 2-3 minutes, until crispy. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Repeat with the remaining calamari.
• Transfer the calamari to a serving platter. Sprinkle with the parsley and garnish with lemon wedges. Top the aioli with more black sesame seeds and serve alongside.
• Enjoy!

VOODOO PASTA

Steps:

• Cook fettuccine noodles as directed on package.
• In a large non stick skillet add the sausage, green pepper and onion. Sprinkle with the blackening seasoning and stir.
• Cook in skillet on medium-high heat until browned.
• Add the Alfredo sauce and Tabasco.
• Reduce heat to medium and simmer until sauce is hot, stirring occasionally.
• Pour sausage and vegetables over pasta.
• Toss until coated.
• Serve with garlic bread and salad! Enjoy!