I have always wanted to try making squid ink pasta ever since I made my own Paella Negra a couple of years back. I was torn between making pasta with the squid ink sauce or making the dish using the dried Squid Ink Pasta you can usually get from specialty stores.
For this recipe, I decided on making the squid ink sauce using the bottled cuttlefish fish ink I recently bought at Eataly in the Flatiron district. I scoured the Internet for the perfect recipe and after reading and comparing dozens, I came up with my own.
First up, prepare your squid if using fresh by cleaning and gutting it then cut it into rings. I used 2 medium-sized squid. For the shrimp, I just used the frozen raw jumbo shrimp from Sam’s club which I defrosted. I used about half a pound for this recipe.
Place the shrimp in a bowl and add 1/2 tsp. baking soda, 1/2 tsp salt, 1/2 tsp. pepper and 1/2 tsp. paprika and a dash of olive oil. Mix until shrimp is well coated with the seasonings.
Get a non-stick skillet and place over medium heat. Fry your shrimp until opaque and has changed color for about a minute on each side. Remove from pan and set aside
Cook your pasta according to the package directions. While pasta is cooking prepare your sauce. In a wide skillet place, combine 4 – 5 cloves of finely chopped garlic with 1/4 cup extra virgin olive oil and cook over medium heat until garlic is fragrant. Then add 1 medium-sized chopped onion and cook until translucent. Add 1/2 cup white wine and bring to a boil until it has reduced to about half. Add your squid and cook until just firm to the touch, it will only take about a minute or so. Then remove the squid and set it aside together with your shrimp. Then add the puree of 3-4 Roma tomatoes (I cut the tomatoes in half and removed the seeds then let it pass through a box grater and discard the skin) and 1/4 cup chopped parsley. Stir and cook for 2 minutes then add 1/2 – 1 cup pasta water and 2 Tablespoons of the cuttlefish ink. Continue to stir and cook until everything is well blended and the sauce has turned black and thickened a bit. Add the cooked pasta and the squid into the pan and toss until every strand of pasta is coated evenly with the sauce. Season with salt to taste.
Transfer pasta onto a plate and add your shrimp and sprinkle some parsley on top.
