Spaghetti and Squid in Squid Ink Sauce
A distinctive dish featuring spaghetti with tender squid, enveloped in a rich, homemade black squid-ink sauce, is achievable at home.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Separate squid heads from tentacles.
-
Remove guts, reserving ink sacs without breaking them.
-
Wash squid under cold water.
-
Dice bodies and chop tentacles.
-
Open ink sacs over a small bowl to collect ink.
-
In a pot, heat oil over medium heat and sauté garlic until fragrant but not browned.
-
Add squid, minced parsley, and pepper.
-
Cover and simmer for 45 minutes over low heat, adding hot water if sticking.
-
Mix white wine with tomato paste or sauce, then add to the pot.
-
Simmer uncovered for 20 minutes.
-
Dilute with hot water, cover, and simmer for 30 more minutes until the sauce consistency is balanced.
-
Start boiling 3 quarts of water with 1 to 2 tablespoons coarse sea salt, then add spaghetti once boiling.
-
Stir squid ink into the sauce to taste, then season with salt.
-
Cook spaghetti until al dente (8-10 minutes), then drain.
-
Toss spaghetti with sauce to coat.