How to Prepare Quick Pitch Black Squid Ink Pasta

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a special dish, Step-by-Step Guide to Prepare Quick Pitch Black Squid Ink Pasta. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Pitch Black Squid Ink Pasta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pitch Black Squid Ink Pasta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pitch Black Squid Ink Pasta is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few components. You can cook Pitch Black Squid Ink Pasta using 12 ingredients and 19 steps. Here is how you cook that.

In our home, we call this "teeth-blackening" pasta. Flash a smile after taking a bite!

I used fish sauce instead of anchovies. The trick is to add the liver to give the sauce a rich flavor. The broth from the Manila clams give this a distinctive sea aroma. Recipe by Etemon

Ingredients and spices that need to be Prepare to make Pitch Black Squid Ink Pasta:

1. 300 grams Oval squid (or cuttlefish)
2. 200 grams Pasta
3. 1 ink sac Squid ink
4. 1 Squid liver
5. 20 Unshelled Manila clams
6. 3 tbsp ● Olive oil
7. 1/2 small ● Onion
8. 1 clove ● Garlic
9. 1 tbsp ● Thai fish sauce
10. 1 dash ● Black pepper
11. 1 dash ● Salt
12. 100 ml ● White wine

Steps to make Pitch Black Squid Ink Pasta

1. Degrit the Manila clams. Once degritted, rub the shells together to clean.
2. Mince the garlic and onion.
3. Cut up the squid. Do not soak the squid in water or rinse it.
4. There is a bone at the base of the body, so separate the tentacles from the body with your fingers. Be careful not to smash the ink sac or the liver. They will come out by gently pulling.
5. The bluish organ is the ink sac. Pull it apart gently without breaking it open.
6. Make an incision under the eyes, and pull out the liver. It will have a beige color.
7. Remove the transparent bone by pulling on it.
8. There will be a seam where the bones were removed, so insert a knife and cut along the seam.
9. It should look like this butterflied.
10. Turn it over, and pull the fin to the center.
11. Then, tear off the fin.
12. Slice the squid in half by cutting down the center, trim off the tough edges, and remove the thin outer membrane on both sides with a paper towel or damp cloth.
13. Make small shallow cuts in the flesh lengthwise, then thinly slice the flesh in the other direction by laying the knife at an angle and sliding it down the flesh.
14. This method of cutting will collect the sauce more easily.
15. Heat olive oil in a frying pan, and sauté the garlic until fragrant. Add the onion, and sauté until golden brown.
16. Add the white wine and nam pla, bring to a boil, then add the Manila clams.
17. Start boiling the pasta.
18. Once the clams open up, season with salt and pepper. Squeeze the squid ink into the pan, add the liver, and mix. If the liquid boils out, add some pasta water to the sauce. Add the squid and lightly toss.
19. Transfer the pasta to the squid ink sauce, coat it evenly, then it's ready to serve.

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So that is going to wrap it up for this special food Step-by-Step Guide to Make Any-night-of-the-week Pitch Black Squid Ink Pasta. Thank you very much for your time. I am confident you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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