8 July, 2015
Tagliolini Al Nero Di Seppia Con Calamari
Squid-Ink Pasta Tagliolini with Calamari: Squid ink is just what it sounds like, the ink of the squid, and it adds both a sea tang and a deep black glow to this recipe. You will likely have to go to a fishmonger who has very fresh fish to obtain it, but it’s worth the trip.
Ingredients
Sauce
- 1 cup Canned whole tomatoes
- 1/4 cup olive oil
- 2 Shallots, coarsely chopped
- 2 cloves garlic
- 1/4 cup white wine
- 1 cup cherry tomatoes
- 1 tsp oregano
- 1 small chilli peppers
- 2 Cleaned calamari, sliced into rings, tentacles trimmed
Squid Ink Pasta Dough
Servings: People
Instructions
Squid Ink Pasta Dough
- For squid-ink pasta, process ingredients and a large pinch of salt in a food processor until a dough forms.
- Turn onto a lightly floured surface, knead until smooth and elastic, wrap in plastic wrap and refrigerate to rest (30 minutes).
- Divide dough into four, then, working with one piece at a time, feed through pasta machine rollers, starting at the widest setting.
- Lightly flour dough as you fold and feed it through, reducing settings notch by notch, until pasta is 4mm thick.
- Pass through tagliolini cutters, dust with flour and set aside.
Calamari and Sauce
- Heat olive oil in a large frying pan over medium heat, add shallot and garlic, stir occasionally until tender (15-20 minutes),
- Deglaze pan with wine, add tomatoes, oregano and chilli and stir occasionally, breaking up tomatoes, until thickened (10-15 minutes).
- Add calamari, stir occasionally until just cooked through (2-3 minutes), season to taste and keep warm.
- Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (2-3 minutes). Drain, toss through sauce, adding a little pasta water if sauce is too thick, and serve hot.
Recipe Notes
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Nutrition Facts
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