4 Ingredient Squid Ink Pasta Recipe By Tasty

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SQUID INK PASTA



Squid Ink Pasta image

Squid ink pasta is amazingly flavorful and easy to make. This easy black spaghetti recipe comes together in 30 minutes with no hassle or stress. Perfect for busy weeknights!

Provided by chefjar

Categories     Shrimp recipes

Time 35m

Yield 4

Number Of Ingredients 12

Squid ink pasta-0.5 pound ( 250 g)
Shrimp ( peeled and deveined)- 1 pound (500 g)
Unsalted Butter- 3 tablespoons
Garlic cloves (minced)-1 tablespoon
Cherry tomatoes- 4 cups
Honey-1 tablespoon
Lemon juice and zest from one small lemon
Red chili flakes-1/2 teaspoon, optional
Parsley (finely chopped)-2 tablespoons
Black pepper and salt- to taste
Fresh burrata cheese balls (at room temperature)-2
Parmesan cheese (shaved)-as needed

Steps:

  • Bring a large pot of salted water to a boil. Add the squid ink pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining. Drain and keep aside.
  • In a large skillet melt butter over medium heat. Add the shrimp, season with salt and black pepper. Saute for 1-2 minutes on each side, then transfer to a plate.
  • Put the tomatoes in the same skillet. Season with salt and red chili flakes. Cook until the tomatoes start to pop, about 3-4 minutes. Add the garlic and cook until fragrant, about 40-50 seconds.
  • Reduce the heat to low, add 1/4 cup of reserved pasta water, honey , lemon juice and zest. Season with salt and pepper. Bring to a simmer and cook for 5-7 minutes or until the sauce thicken slightly.
  • Add the cooked pasta and shrimp. Mix well. If needed , add more pasta water to thin the sauce.
  • Divide the pasta between the bowls and top with burrata and shaved parmesan cheese. Enjoy!

SQUID INK PASTA SAUCE



Squid Ink Pasta Sauce image

Love it or hate it. But I think squid ink pasta rocks! This is a pretty powerful pasta recipe. That squid flavor really hits your palate like mad.

Provided by June d'Arville

Categories     Lunch     Main Course     Starter

Time 1h10m

Number Of Ingredients 8

9 oz dry spaghetti ((250 g))
9 oz fresh baby squid ((250 g))
2 small garlic cloves
4 portions squid ink ((about 4 tbsp))
a handful fresh basil (chopped)
1 tsp paprika powder
3 tbsp olive oil
salt

Steps:

  • First of all: fill a large and high pan with water, season with a good dash of salt and bring this to a rolling boil over high heat. Once boiling, add the spaghetti. Cook the spaghetti until tender and then drain.
  • Clean the baby squid. Gently pull the head and tentacles out of the body. Then chop off the head right under the eyes of the squid so the tentacles are still in one piece. Discard the part with the eyes and slimy bits still attached.
  • Now stick your fingers inside the body and pull out as much of the slimy guts as you can. Also remove the quill, the kind of plastic spine that is inside. Then rinse the body under cold running tap water and let it drain a little. Slice the squid body into little rings.
  • Set the cleaned squid aside until needed later. Peel the garlic cloves and mash them finely under the blade of your knife. Pour the olive oil in a medium saucepan and add the garlic mash.
  • Place the pan over medium heat and gently fry the garlic for 2 minutes without browning or burning. Then add the cleaned squid to the pan.
  • Stir well and cook for 2 minutes until the squid turns pink. Season with a tiny pinch of salt (the squid ink will also be salty so don't exaggerate) and the spicy paprika powder.
  • Now add the squid ink to the pan (you can keep some of the cooked pink squid aside for garnish if you like).
  • Stir well until the ink is creamy and coats the cooked squid.
  • Add the cooked and drained spaghetti to the ink sauce.
  • Stir well. The spaghetti should be entirely black. Check the seasoning and add extra salt or paprika powder to taste if necessary. Divide the spaghetti over deep plates. Garnish with the freshly chopped basil and the cooked squid if you kept any aside earlier on. Serve hot.

Nutrition Facts : Calories 725 kcal, ServingSize 1 serving

4-INGREDIENT SQUID INK PASTA RECIPE BY TASTY



4-Ingredient Squid Ink Pasta Recipe by Tasty image

Here's what you need: black squid ink pasta, black salt, black garlic, black truffle sauce

Provided by Madhumita Kannan

Categories     Dinner

Yield 1 serving

Number Of Ingredients 4

black squid ink pasta
black salt, to taste
3 large cloves black garlic, chopped
1 tablespoon black truffle sauce

Steps:

  • Boil some water in a pot. Add a little bit of black salt and add in the squid ink pasta. Boil until the pasta is cooked.
  • Chop up some black garlic. In a pan add some vegetable oil and add in the chopped black garlic. Sauté until its cooked.
  • Add in the cooked pasta and sauté.
  • Add in a tablespoon of black truffle sauce & sprinkle some salt on top. Mix well & serve hot!

Nutrition Facts : Calories 121 calories, Carbohydrate 0 grams, Fat 13 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams

SQUID INK PASTA



Squid Ink Pasta image

Provided by Damiano Carrara

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

350 grams (about 2 1/2 cups) "00" flour
8 ounces squid ink
2 large eggs, beaten
2 dozen clams
6 cloves garlic, smashed
1 Fresno chile pepper, chopped
1/4 cup olive oil
1/4 cup white wine
4 tablespoons unsalted butter
1 pint cherry tomatoes
Chopped fresh parsley, for seasoning
4 ounces sea urchin, chopped

Steps:

  • Combine the flour, squid ink, eggs and 5 ounces water in a stand mixer until a dough forms. Use a pasta machine according to the manufacturer's instructions and make tagliolini.
  • Steam the clams in a large pot in 1 inch of water until they open wide. Remove the clams to a bowl. Add the garlic, Fresno chile, olive oil, wine, butter, cherry tomatoes and parsley and cook until it reduces.
  • Cook the pasta in a large pot of salted water until al dente. Toss with the sauce, then divide among 4 plates. Top each with some sea urchin and clams and serve immediately.

SQUID INK CALAMARI RECIPE BY TASTY



Squid Ink Calamari Recipe by Tasty image

Take dinner time deep down under the sea with these ink-hued dishes. Start with crispy fried calamari dredged in an activated charcoal batter and served with a garlicky squid ink aioli. Then for the main course, it's homemade squid ink fettuccine in a white wine sauce with plenty of mussels. Finish with a no-bake activated charcoal cheesecake studded with black sesame seeds. The food may be dark, but the flavors are anything but!

Provided by Chris Rosa

Categories     Appetizers

Time 55m

Yield 4 servings

Number Of Ingredients 21

¾ cup calamari rings and tentacles
1 lemon, juiced
¾ cup all purpose flour
½ cup corn starch
1 teaspoon kosher salt
½ teaspoon black pepper
2 teaspoons food grade activated charcoal
¼ cup black sesame seeds
½ teaspoon smoked paprika
1 cup buttermilk
1 teaspoon squid ink
6 cups vegetable oil, for frying
1 tablespoon fresh parsley, for garnish
4 lemon wedges, for serving
1 cup mayonnaise
1 clove garlic, grated
1 teaspoon white wine vinegar
½ teaspoon lemon juice
1 ½ teaspoons squid ink
¼ teaspoon kosher salt
black sesame seed, for topping

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!

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