"Voodoo" (Calamari-ink) Pasta

Recipe by Izzy Knight
READY IN: 2hrs 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Note: to use the squid ink, the calamari has to be extremely fresh!
  • (so not frozen).
  • separate tentacls and the body of the calamri, then gut them, setting aside the ink sak.
  • wash calamari under cold water, dice the body into rings, and chop the tentacles.
  • Heat garlic in oil without browning.
  • add parsley, ground pepper.
  • cover and let it simmer for 45min.
  • check from time to time; if it's sticking, add some hot water.
  • Once it has simmered, mix the tomato sauce with the white wine and add it to the pot.
  • Simmer for 20 minutes more, uncovered, then dilute the sauce with a little hot water and simmer for a half hour more, covered (sauce's consistency can be adjusted to your liking).
  • 30 minutes before meal, cook pasta al dante.
  • now you can add the ink to the sauce, as much as you like.
  • serve sauce over pasta with the rest of the white wine.