Black Pasta with Squid Sauce
Another shellfish dish with a subtle, rather than a strident, chili flavor. don’t be tempted to omit the chili flakes the dish would be the poorer for their absence.
105ml/7 tbsp olive oil
2 shallots, finely chopped
3 garlic cloves, crushed
45ml/3 tbsp chopped fresh parsley
675g/1 1/2lb cleaned squid, cut into rings and rinsed
150ml/1/4 pint/2/3 cup dry white wine
400g/14oz can chopped tomatoes
2.5ml/1/2 tsp dried chili flakes or powder
450g/1lb squid ink tagliatelle
salt and ground black pepper
1. Heat the oil in a pan and cook the shallots until pale golden, then add the garlic. When the garlic colors a little, add 30m1/2 tbsp of the parsley, stir, then add the squid and stir again. Cook for 3-4 minutes, then pour in the dry white wine.
2. Simmer for a few seconds, then add the tomatoes and chili flakes. Season with salt and pepper. Cover and simmer gently for about 1 hour, until the squid is tender. Add more water during the cooking time if necessary.
3. Bring a large pan of lightly salted water to the boil and cook the squid ink tagliatelle, following the instructions on the packet, or until it is al dente. Drain and return the pasta to the pan. Add the squid sauce and mix well to coat the tagliatelle evenly. Serve in warmed dishes, sprinkling each portion with the remaining chopped parsley.
Tagliatelle flavored with squid ink looks amazing and tastes deliciously of the sea. Look for it in good Italian delicatessens and better supermarkets.
If you make your own pasta, you can buy sachets of squid ink from delicatessens.
If you prepare the squid yourself, you will find the ink sac in the innards.