I've been wanting to use real ink to make squid ink spaghetti, especially since I moved back to Taiwan. Instead of going to grocery store, over here, the more convenient way to get fresh seafood is through the local fish market, where sellers get their fresh items the same morning.
There's a recipe from about a year ago using squid ink infused pasta. But this time, I've got the real goodies, two fresh off the sea ink sacks, let's be a little bit more adventurous using those dark and gooey stuff!
Ingredients (2 to 3 portion)?
1 large squid
2 sacks of squid ink
8 garlic cloves
6 fresh chili pepper
1/3 cup of basil
1/2 cup of dry white wine
4 tablespoons of olive oil
Some sea salt
Some freshly ground black pepper
You can ask the squid seller to clean it for you, otherwise it might be a mess in the kitchen. If DIY style is preferred, thoroughly rinse the squid under running water and pull out the legs from the body. Remove all the internal parts and the semi solid section in the middle.
Be gentle, the ink sack will be found there, you can poke a small hole with a toothpick and carefully squeeze out the ink into a small plate for later use.
Cut the squid into bite size pieces,
I also score some just on the surface,
That way the squid will look like the one below, kind of cute, and it also adds some texture to the bite -
Peel and finely chop the garlic,
Remove the stems from the chilies and finely chop it,
Chop the basil into smaller pieces, you can also cut it into thin strips.
Bring a big pot of water to a boil, sprinkle some salt,
Toss in the spaghetti and cook till al dente in texture, should be about 9 to 11 minutes,
Once done, drain well and set aside.
Prepare a big pan, drizzle some olive oil,
Sprinkle about 1/2 teaspoon of salt and equal amount of black pepper,
Toss in chopped garlic and chili pepper, turn to medium low heat,
It'll help to bring out the flavor from the garlic but not burning it, about 1 minutes.
Add in the squid, squid ink, basil, and just a little bit more salt,
Turn to medium high heat,
Give it a quick stir, about 30 seconds, pour in some dry white wine,
Bring to a boil then lower the heat to keep it simmer,
Pour in cooked pasta, mix well, wait till at least half of the sauce has been absorbed by the spaghetti,
Transfer onto a plate, garnish with fresh basil leaves.
I was expecting a plate full of pitch dark pasta but it turned out on the lighter side,
Two full sacs of ink were used in this dish, not enough?
Oh well, as long as it tastes good, who cares?
Don't forget one other benefit, no gargling is needed for this meal,
However, just kind of disappointed that I can't scare my friends with black teeth after devouring the pasta!
Cindy's Rating: 7