Lighten things up with a refreshing seafood dish served over dark squid ink pasta for a stunning presentation.
Nothing takes me back to the Italian coastal towns during the summertime like this recipe of squid ink pasta with a seafood sauce.
In most recipes you find along the coast, the sauce is colored black with the addition of squid ink, which is very popular in these regions. I found some beautiful imported homemade dried squid ink pasta from the Amalfi Coast, and made the sauce the traditional way, which makes a unique and beautiful presentation, with the black pasta!
- 1 pound squid ink pasta, dried or fresh
- 1 pound squid and tentacles, fresh or frozen
- 4 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 2 small shallots, finely chopped
- 3 teaspoons salt plus 1 tablespoon for the pasta water
- 1 teaspoon freshly ground black pepper
- 1 12oz can San Marzano tomatoes
- ¼ cup white wine, preferably Pinot Grigio
- Slice the squid body into ¼-inch rings and mix with the tentacles.
- Heat the olive oil in a large sauté pan over medium-low heat.
- Add the shallots and sauté until translucent, about 3 minutes.
- Add the squid, and cook for one minute or until they turn light pink.
- Add garlic, salt, pepper, and sauté for about 2 minutes.
- Add tomato sauce, the white wine and let simmer for about 3 minutes.
- Turn off the heat, cover and set aside.
- Bring a large pot of water to a boil add a tablespoon of salt cook the pasta for three or four minutes if fresh, or if dried, until al dente, eight or nine minutes.
- Transfer the pasta to the pan with the sauce, toss to combine and serve immediately.