Squid Ink Pasta With Allioli Verde Recipes

SQUID INK PASTA WITH ALLIOLI VERDE

Steps:

• Preheat oven to 375. Using a kitchen mallet, pound both sides of calamari bodies a few times. Insert a sharp knife into calamari bodies, cut along seam, and open like a book. Cut in half lengthwise, then on the diagonal into 1/2-inch-thick strips. (Leave tentacles whole, or halve if large.) Toss strips and tentacles with lemon juice in a nonreactive bowl.
• Heat 1 tablespoon oil in a large saute pan or a 13-inch paella pan over medium-high heat. Working in two batches, add noodles, and cook, stirring, until golden brown, about 4 minutes. Transfer to a bowl. Reserve pan.
• Bring stock and squid ink to a low simmer in a saucepan.
• Heat butter and remaining tablespoon oil in the saute pan over medium heat. Add shallots and garlic, and cook, stirring occasionally, until soft, about 3 minutes. Add tomato and paprika, and cook, stirring occasionally, 5 minutes. Stir in noodles, calamari, stock mixture, 1 tablespoon parsley, salt, and pepper.
• Transfer to oven. Bake until noodles on top begin to curl, about 10 minutes. Top with remaining tablespoon parsley, and drizzle with oil. Serve with allioli.

SQUID INK PASTA AGLIO E OLIO

Steps:

• 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.
• 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.
• 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.
• 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.)
• Reserve 1 cup of the starchy cooking water, then drain the pasta and add it to the squid mixture in the cast iron skillet. Add the remaining ½ teaspoon garlic, Parmesan, and 1 cup of pasta water. Return the heat to medium and stir until pasta is well-coated with oil and no water remains in the bottom of the pot.
• Season with more salt and pepper to taste, as well as a squeeze of lemon juice if desired. Serve, with extra Parmesan on the side and fresh parsley, if desired. Enjoy!

SQUID INK PASTA WITH CALAMARI AND CHORIZO

Steps:

• Heat the oil in a small saute pan over medium-high heat. Add the chorizo and cook until well browned, breaking up the sausage as it cooks with a wooden spoon. Add the onions and garlic and saute until translucent, about 3 minutes. Add the white wine and continue cooking about 30 seconds; the mixture should not be dry. Turn off the heat and set aside.
• Bring a large pot of salted water to a rolling boil. Add the pasta and cook about 1 minute.
• Turn the chorizo mixture back on. Add the calamari and red pepper flakes and saute until just cooked through. Drain the pasta and add to the pan along with 1 ounce of the pasta water. Cook for 1 minute on high heat to coat the pasta and finish the cooking process. Add the scallions and toss.
• Place in a bowl and finish with another drizzle of oil and serve.
• For the squid ink pasta dough: On a large, clean work surface, pour the flour in a mound. Make a well in the center about 4 inches wide. Pour the whole eggs, egg yolks, squid ink and salt into the well and, using a fork, beat thoroughly. When combined, gradually incorporate the flour into the eggs until a wet, sticky dough has formed. Fold any additional flour into the dough as needed while kneading, turning the dough roughly 45 degrees each time, for 2 to 5 minutes.
• Wrap the ball of dough tightly in plastic wrap and let it rest on the countertop for 30 minutes.
• To roll the noodles: Place a sheet of parchment paper on a tray or cutting board and dust lightly with flour. Unwrap the rested dough and cut into quarters. Set one quarter on the work surface and re-wrap the remaining dough. With a rolling pin, flatten the quarter of dough into an oblong shape about 1/2-inch thick.
• Set a pasta maker to the widest setting and pass the dough three times through the machine at this setting. Narrow the setting by one notch and repeat. Repeat once more (the dough should now have passed through the third widest setting). Continue passing the dough through the rollers, reducing the thickness by one setting each time, until it reaches the desired thickness. It should now be very delicate and elastic to the touch and slightly translucent.
• To cut the noodles: Adjust the pasta machine to the noodle setting of your choice. Working with one dough segment at a time, feed the dough through the pasta cutter. Alternatively, cut the folded dough by hand with a chef's knife to desired noodle width. Yield: 4 servings.

SQUID INK PASTA

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.

ALLIOLI VERDE

Steps:

• Process garlic, salt, egg, parsley, and 1 tablespoon olive oil in a food processor until combined. With machine running, gradually add remaining olive oil and the canola oil, drop by drop at first and then in a slow, steady stream, until emulsified. Stir in lemon juice. Serve at room temperature; do not leave unrefrigerated longer than 1 hour. Allioli can be refrigerated, covered, for up to 2 days.

4-INGREDIENT SQUID INK PASTA RECIPE BY TASTY

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!