Squid Ink pasta

[Capt_John]

Before I left for Turks and Caicos, I was telling BOX(Marty) about some squid ink pasta I had at a restaurant and that my chef friend makes. He looked at me like I was crazy. "Squid Ink Pasta"? he says....Yep. Well I promised I would find more info on iut and well...here goes.

1 lb extremely fresh squid
1/2 lb spaghetti
1/3 cup dry white wine
3 tablespoons tomato sauce
1 bunch parsley, minced
2 cloves garlic
1/4 cup extra-virgin olive oil
hot water
salt and pepper
1. Note: to use the squid ink, the calamari has to be extremely fresh!
2. (so not frozen).
3. separate tentacls and the body of the calamri, then gut them, setting aside the ink sak.
4. wash calamari under cold water, dice the body into rings, and chop the tentacles.
5. Heat garlic in oil without browning.
6. add parsley, ground pepper.
7. cover and let it simmer for 45min.
8. check from time to time; if it's sticking, add some hot water.
9. Once it has simmered, mix the tomato sauce with the white wine and add it to the pot.
10. 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).
11. 30 minutes before meal, cook pasta al dante.
12. now you can add the ink to the sauce, as much as you like.
13. serve sauce over pasta with the rest of the white wine

[Capt_John]

...........

[Capt_John]

Squid Ink linguine

[WAHOONBOX]

I CAN HONESTLY SAY THAT I HAVE NOW SEEN THE 9TH WONDER OF THE WORLD.........SQUID INK PASTA.

NEXT IT WILL BE BALLY POOPASTA........


THE 8TH WAS SEVERAL GOOD YEARS WITH CAPT BRIAN.....NOW THIS.

JOHN I LUV YA LIKE A BRO.....LITERALLY A BRO I AM SO FREAKING HAPPY YOU LANDED THAT GIG TO THE SOUTHERN!

I TOLD YOU OPNE DAY YOUR TIME WOULD COME!!


ROCK ON BIG DOG.....

[Capt_John]

Thanks Marty, I appreciate everything, now take Poneytail out for an Italian meal you'll never forget. just save the doggy bag for the next bottom fishing trip.

In all seriousness, I tried this stuff and it was pretty good.

[hubris 1]

i cook....all the time. and i can. so explain squid ink? i mean it just doesnt seem normal. i cant wait to rinse when i clean squid. i eat anything but, that idea just doesnt do it for me. i'll write you a letter with the ink. ok? i'll take the pasta without. thanks for the recipe....without.

[Capt_John]

Like I said... the BOX and I were discussing cuisine over an awesome calimari lunch in Morehead before I left, when I brought up my squid ink culinary experience. It was really good. Never knock something until you try it. Now back to my fresh conch salad.

[capemaychef]

Squid ink has long been a culinary delicacy for many years....chefs can buy it already extracted from the squid. It is really used for the color, you can color Risottos, pasta, sauces, soups, anything you want with it.

It is a "high" end item at some of the fancier restaurants. Don't knock it until you try it

[Sublime]

a couple years ago while I was in Sicily a coworker of mine ate some squid ink sauce pasta, it was funny as hell. His mouth, lips, teeth were all black colored, looked like he was chewing on a sharpy......I wasn't brave enough to try after seeing that.
You guys ever tried stuffing squid and cooking it? I've seen it before on some cooking shows and books but never tried it. It looked pretty good.

[Thin Blue Line]

a couple years ago while I was in Sicily a coworker of mine ate some squid ink sauce pasta, it was funny as hell. His mouth, lips, teeth were all black colored, looked like he was chewing on a sharpy......I wasn't brave enough to try after seeing that.
You guys ever tried stuffing squid and cooking it? I've seen it before on some cooking shows and books but never tried it. It looked pretty good.

I make stuffed calamari for x-mas eve. We stuff it with a ricotta cheese mixture and put it the pot with the gravy ( tomato sauce for the non believers ) its very good, and very tender. The tentacles go in as well. Ill post the recipe when I get a chance.