Pitch Black Squid Ink Pasta
Pitch Black Squid Ink Pasta

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, pitch black squid ink pasta. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Pitch Black Squid Ink Pasta is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Pitch Black Squid Ink Pasta is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook pitch black squid ink pasta using 12 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to make Pitch Black Squid Ink Pasta:
  1. Take 300 grams Oval squid (or cuttlefish)
  2. Prepare 200 grams Pasta
  3. Take 1 ink sac Squid ink
  4. Make ready 1 Squid liver
  5. Make ready 20 Unshelled Manila clams
  6. Take 3 tbsp ● Olive oil
  7. Prepare 1/2 small ● Onion
  8. Prepare 1 clove ● Garlic
  9. Get 1 tbsp ● Thai fish sauce
  10. Get 1 dash ● Black pepper
  11. Make ready 1 dash ● Salt
  12. Make ready 100 ml ● White wine
Instructions to make Pitch Black Squid Ink Pasta:
  1. Degrit the Manila clams. Once degritted, rub the shells together to clean.
  2. Mince the garlic and onion.
  3. Cut up the squid. Do not soak the squid in water or rinse it.
  4. There is a bone at the base of the body, so separate the tentacles from the body with your fingers. Be careful not to smash the ink sac or the liver. They will come out by gently pulling.
  5. The bluish organ is the ink sac. Pull it apart gently without breaking it open.
  6. Make an incision under the eyes, and pull out the liver. It will have a beige color.
  7. Remove the transparent bone by pulling on it.
  8. There will be a seam where the bones were removed, so insert a knife and cut along the seam.
  9. It should look like this butterflied.
  10. Turn it over, and pull the fin to the center.
  11. Then, tear off the fin.
  12. Slice the squid in half by cutting down the center, trim off the tough edges, and remove the thin outer membrane on both sides with a paper towel or damp cloth.
  13. Make small shallow cuts in the flesh lengthwise, then thinly slice the flesh in the other direction by laying the knife at an angle and sliding it down the flesh.
  14. This method of cutting will collect the sauce more easily.
  15. Heat olive oil in a frying pan, and sauté the garlic until fragrant. Add the onion, and sauté until golden brown.
  16. Add the white wine and nam pla, bring to a boil, then add the Manila clams.
  17. Start boiling the pasta.
  18. Once the clams open up, season with salt and pepper. Squeeze the squid ink into the pan, add the liver, and mix. If the liquid boils out, add some pasta water to the sauce. Add the squid and lightly toss.
  19. Transfer the pasta to the squid ink sauce, coat it evenly, then it's ready to serve.

So that’s going to wrap this up for this special food pitch black squid ink pasta recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!