Recipe: Squid ink pasta with savory squid
Trick or treat! Ick. Yuck. Gross. Is that what you're thinking? Well, hmph! Give me your portion then. I love calamari (a.k.a. squid), and served in a simple garlic wine sauce over a bed of locally produced Al Dente pasta ... well, I choose this for my Halloween treat.
Yield: 2-3 main course servings
Cost: approx. $8 (using Meijer's Frozen Wild Squid at $3.49/pound)
Time: 25 minutes
- 1 tablespoon unsalted butter, divided
- 2 tablespoons extra virgin olive oil
- 1 pound squid, cut into rings, tentacles left whole
- 1/2 cup dry white wine
- 1/2 cup seafood stock
- 1 heaping teaspoon minced garlic
- 1 teaspoon Old Bay, or other seafood seasoning blend
- 1/2 teaspoon red pepper flakes
- 8 ounces Al Dente squid ink pasta
1. Bring a large pot of salted water to a boil. Cook pasta for 2 minutes (it will continue to cook further in the sauce.)
2. Melt 1/2 tablespoon butter and heat 1 tablespoon of olive oil over high heat. When fat bubbles, add squid to pan and cook 2 minutes, or until squid loses some of the rawness.
3. Add wine to pan and bring to a low boil. Add seafood stock, garlic, Old Bay, red pepper flakes and pasta. Simmer 4-5 minutes or until pasta is tender but firm to the bite.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Oct. 27, 2010.