Recipes With Squid Ink Pasta

Squid Ink Pasta With Seafood and White Wine Sauce

WebOct 27, 2022 · Add the smashed garlic, parsley stalks and a pinch of salt and black pepper. Add the chilli and tomatoes. Stir constantly for a …

Rating: 4.9/5(16)
1. Cook your pasta following packet instructions. If you're cooking fresh pasta, cook it just before your sauce and seafood are ready (it will only take 2-3 minutes).
2. About 5 minutes before your pasta is ready, heat 3 tbsp of olive oil and butter in a large non-stick frying pan on low-medium heat. Add garlic, parsley stalks and a pinch of salt and pepper.
3. Add the chilli and tomatoes. Stir constantly for a minute or two just until garlic starts to colour. Then add in the defrosted seafood and pour in the white wine. Increase the heat slightly. Keep stirring for another minute until seafood has warmed through, then take off the heat. Don't worry if it looks like a lot of sauce, your pasta will absorb most of it, if it's cooked al dente.
4. Drain the pasta and add to the seafood pan. Add the parsley leaves and a drizzle of olive oil. Toss for another 30 seconds to coat the pasta in the sauce.

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squid ink pasta aglio e olio Two Red Bowls

WebOct 4, 2019 · Increase heat to medium and add the squid and anchovies. Cook, stirring, just until the squid is opaque, 1-2 minutes. Remove from …

1. If you haven’t already, clean, skin, and mince your squid or run it through a food processor until ground into small chunks. Set aside.
2. Heat a 10-inch cast iron skillet over medium heat until a drop of water sizzles on the pan. Add the oil and one tablespoon minced garlic and cook over low heat, stirring occasionally, until garlic is a very pale golden brown, about 10 minutes.
3. Increase heat to medium and add the squid and anchovies. Cook, stirring, just until the squid is opaque, 1-2 minutes. Remove from heat, stir in the red pepper flakes, and set aside.
4. Bring 2 quarts of water to boil in a large pot. Add the pasta and 2 teaspoons salt and cook, stirring frequently, until al dente. (The pasta should still have quite a bit of bite; it will continue to cook in the sauce, so I prefer to take it off the heat when it’s several minutes less cooked than I want.)

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