Spaghetti and Squid in Squid Ink Sauce
Ingredients
- 1 1/4 pounds very fresh squid, uncleaned
- 1/4 cup olive oil
- 2 clove garlic, minced
- 1 small bunch fresh parsley, minced
- Freshly ground black pepper, to taste
- 1/3 cup dry white wine
- 1 tablespoon tomato paste, diluted in a little water, or 3 tablespoons tomato sauce
- 1 to 2 tablespoons coarse sea salt, plus more for seasoning
- 3/4 pound spaghetti
Instructions
- 1
Gather the ingredients.
- 2
To begin cleaning the squid, carefully separate the heads from the tentacles.
- 3
Remove the guts, setting aside the ink sacs (be careful not to break them).
- 4
Wash the squid well under cold water.
- 5
Dice the bodies and chop the tentacles.
- 6
Over a small bowl, open the ink sacs and collect the ink.
- 7
In a pot, heat the oil over medium heat and sauté the garlic without letting it brown.
- 8
Add the squid, minced parsley, and a generous dusting of freshly ground pepper.
- 9
Cover and simmer the sauce over low heat for about 45 minutes. Check it periodically to make sure it's not sticking (if it is, add a little hot water).
45 min - 10
Once the sauce has simmered, mix the white wine with the tomato paste or sauce and add it to the pot.
- 11
Simmer for 20 minutes, uncovered.
20 min - 12
Dilute the sauce with a little hot water, cover, and simmer for 30 minutes longer. At this point, the sauce should be neither too soupy nor too dry.
30 min - 13
About 30 minutes before serving time, put 3 quarts of water on to a boil, add 1 to 2 tablespoons coarse sea salt, and stir. Once it's returned to a rolling boil, add the spaghetti.
- 14
Stir the squid ink into the sauce, adding the amount that suits your taste. Season with salt to taste.
- 15
When the spaghetti is al dente (usually 8 to 10 minutes, depending on the brand), drain it well.
8 min - 16
Toss the spaghetti with the sauce to coat all of the strands evenly.
- 17
Serve and enjoy.
Nutrition
Per serving (based on 4 servings)
