Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours
- 1 1/4 pounds (600 g) extremely fresh squid, uncleaned
- 3/4 pound (320 g) spaghetti
- 1/3 cup (80 ml) dry white wine
- 1 tablespoon tomato paste diluted in a little water, or 3 tablespoons tomato sauce
- A small bunch parsley, minced
- 2 cloves garlic
- 1/4 cup olive oil
Open the ink sacks and collect the ink in a small bowl.
Heat the oil in a pot and wilt the garlic without letting it brown. Add the squid, the minced parsley, and a generous dusting of freshly ground pepper. Cover and simmer over low heat for about 45 minutes, checking every now and then to make sure it's not sticking (if it does add a little hot water). Once it has simmered, mix the tomato sauce or paste with the white wine and add it to the pot. Simmer for 20 minutes more, uncovered, then dilute the sauce with a little hot water and simmer for a half hour more, covered. At this point the sauce should be neither soupy nor too dry.
Half an hour before mealtime bring 3 quarts of water to a boil, salt them, and add the pasta. At the same time stir the squid ink into the sauce, adding the amount that suits your taste. Drain the pasta, season it with the sauce, and serve. The wine? The remainder of the white you used in cooking it.
A wine? White, and flavorful. A Lugana might be nice, as would a Chardonnay from Friuli's Collio.
Yield: 4 servings spaghetti with squid ink.