SQUID INK PASTA WITH CALAMARI RECIPE | ALLRECIPES
Squid ink pasta with a delicious, light, white wine butter cream sauce. Just made this tonight and had to share. We all loved it, even my husband who hates squid, and my 3-year-old asked for seconds!
Provided by Sarah Adamson
Categories Seafood Shellfish Octopus and Squid
Total Time 1 hours 25 minutes
Prep Time 15 minutes
Cook Time 1 hours 10 minutes
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat avocado oil in a deep skillet over medium heat; cook and stir minced garlic until fragrant, about 1 minute. Stir in squid and a pinch of salt. Pour 2 cups water and 1 cup wine over squid, ensuring squid is fully submerged. Cover skillet and bring liquid to a boil; reduce heat and simmer until squid is tender, about 40 minutes.
- Bring 8 cups generously salted water to a boil in a pot. Cook squid ink pasta at a boil until tender yet firm to the bite, about 11 minutes. Drain, reserving pasta water.
- Remove squid from skillet and place in a bowl. Add shallot and scallions to skillet; cook and stir in the remaining liquid for about 3 minutes. Stir in butter, a splash of white wine, lemon juice, basil, paprika, dried roasted garlic, Parisian herb blend, salt, and pepper. Slowly pour in cream until sauce reaches desired color and consistency.
- Mix squid into the sauce and cook until sauce reduces and thickens, about 5 minutes. Add some of the reserved pasta water if sauce gets too thick. Add pasta to sauce; toss to coat lightly with sauce.
Nutrition Facts : Calories 509.4 calories, CarbohydrateContent 46.2 g, CholesterolContent 89.1 mg, FatContent 27.8 g, FiberContent 2 g, ProteinContent 12.3 g, SaturatedFatContent 15.9 g, SodiumContent 78.1 mg, SugarContent 2.3 g
SQUID INK PASTA WITH SHRIMP, NDUJA, AND TOMATO RECIPE ...
No nduja? Just add an extra glug of olive oil along with some red pepper flakes.
Provided by Dawn Perry
Yield 4 Servings
Number Of Ingredients 11
Steps:
- Peel and devein shrimp, saving heads and/or shells. Finely chop shrimp; set aside. Heat 1 Tbsp. oil in a medium saucepan over medium-high and cook smashed garlic, stirring, until golden, about 1 minute. Add reserved shrimp heads and/or shells and cook, stirring, until bright pink, about 2 minutes. Add bay leaf and 2 cups water and bring to a boil. Reduce heat and simmer until stock is slightly reduced and flavorful, 8–10 minutes. Strain through a fine-mesh sieve into a large bowl; discard solids.
- Heat remaining 2 Tbsp. oil in a large skillet over medium-high. Add sliced garlic and cook, stirring, until fragrant, about 1 minute. Remove skillet from heat and carefully add tomatoes and 1 cup stock (mixture may sputter). Return to heat and cook, stirring occasionally, until sauce is beginning to thicken, about 3 minutes. Add nduja, using a wooden spoon to work it into the sauce. Reduce heat and simmer, stirring occasionally, until flavors have melded, about 3 minutes. Stir in reserved shrimp and cook, stirring occasionally, until opaque, about 2 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (pasta will still be opaque and very firm in the center). Drain pasta, reserving 1½ cups pasta cooking liquid.
- Add pasta and 1 cup pasta cooking liquid to sauce and cook, tossing often and adding more cooking liquid to help finish cooking pasta, until pasta is al dente and sauce is thickened (but still saucy) and coats pasta, about 5 minutes. Add lemon juice and ¼ cup parsley; toss. Taste and season with salt and pepper. Serve pasta topped with more parsley.
- Do Ahead: Stock can be made 1 day ahead. Let cool; cover and chill. Wrap tightly and chill shrimp separately.
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RECIPE INFO SQUID INK PASTA WITH SCALLOPS & TARRAGON
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- Melt the butter in a large skillet. Sauté the minced shallots in butter until translucent, approx. 2 minutes. Add the bay scallops and season with salt and pepper. Sauté for about 1 minute or until the scallops are slightly under cooked. Cook the pasta, al dente 4 minutes. While the pasta is cooking, add the heavy cream and the fresh tarragon leaves to the scallops and simmer for an additional minute. Drain the pasta well and add it to the skillet with the scallops. Toss well and serve immediately.
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Total Time 45 minutes
Category Main-course
1. Carefully remove the roe from the scallops and devein. Reserve the scallops.
2. In a frying pan, heat 2 tbsp olive oil on a high heat and pan-fry the roe for about a minute, then add the garlic, chilli and a pinch of sea salt (the roe is naturally salty, so you won't need too much).
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6. Heat remaining oil in a frying pan on a high heat and sear scallops to form a golden crust on each side. Remove from heat.
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