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Saturday, May 26, 2012

Ink Squid and Cherry Tomato Fettuccini

I recently found some interesting things in the "World" section of the grocery store:  canned squid in it's black ink.  It is used in spain as tapas, but I thought it would make an interesting color in a pasta dish.  Since I have this horrible habit of adding a dash of fresh cream to anything pasta, the color is just brownish instead of black, but oh my was it good!
Serves 5-6
2 cans squid in black ink
1 lb cherry tomatoes, halved
2 cloves garlic, grated
hidden ingredient: handful cauliflower florets (Eric didn't even notice)
1/4 cup EVOO
1 tsp red pepper flakes
lots of fresh ground pepper
handful fresh parsley, chopped
1 lb Fettuccini, cooked al dente
drizzle of heavy cream
1 cup reserved pasta water
grated parmesan cheese
1.  Sautée cauliflower in EVOO and red pepepr flakes.
2.  Add half the cherry tomatoes and stir around.
3.  Add the cans of squid and their ink as well as garlic and set to low until cauliflower is tender.
4.  Don't forget to reserve some of the cooking water from the pasta!  This is to make it nice and creamy.
5.  In a big pot on low, toss the cooked pasta and the mixture of the squid.  Add the rest of the cherry tomatoes, parsley, parmesan, cream and pepper.  If it needs more liquid, use the reserved pasta water.  
When you serve, the fresh tomatoes should be warm but still have their lovely cherry texture that explodes with flavor in your mouth.
Also, I didn't salt.  The squid ink is salty like the sea so you get that natural ocean goodness that tingles in your mouth

When I announced what was for dinner, Eric wasn't too motivated, but he definately licked his plate clean!
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