Fettuccine Al Nero Di Seppia (Squid Ink Pasta)

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.

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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

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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.

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Transfer pasta onto a plate and add your shrimp and sprinkle some parsley on top.

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