Squid Ink Pasta With Calamari
Serves: 2
Mckayla Luettgen
1 January 1970
Based on User reviews:
61
Spice
36
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Avocado Oil (or as needed)2 tsps
Garlic (minced)1
Salt10 cups
Water (divided)2 tbsps
Butter1 tsp
Lemon Juice (to taste)1 tsp
Dried Basil1 tsp
Sweet Paprika1 tsp
Roasted Garlic (dried)1 tsp
Herb Blend (parisian)Directions:
1
Heat avocado oil in a deep skillet over medium heat; cook and stir minced garlic until fragrant, about 1 minute
2
Stir in squid and a pinch of salt
3
Pour 2 cups water and 1 cup wine over squid, ensuring squid is fully submerged
4
Cover skillet and bring liquid to a boil; reduce heat and simmer until squid is tender, about 40 minutes
5
Bring 8 cups generously salted water to a boil in a pot
6
Cook squid ink pasta at a boil until tender yet firm to the bite, about 11 minutes
7
Drain, reserving pasta water
8
Remove squid from skillet and place in a bowl
9
Add shallot and scallions to skillet; cook and stir in the remaining liquid for about 3 minutes
10
Stir in butter, a splash of white wine, lemon juice, basil, paprika, dried roasted garlic, Parisian herb blend, salt, and pepper
11
Slowly pour in cream until sauce reaches desired color and consistency
12
Mix squid into the sauce and cook until sauce reduces and thickens, about 5 minutes
13
Add some of the reserved pasta water if sauce gets too thick
14
Add pasta to sauce; toss to coat lightly with sauce