Squid Ink Spaghetti Recipe
Mar. 5th, 2010 03:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bluejeans07When I went to Korea, I was taken out to dinner by the kids of one of my mom's friends. The three of us went to an Italian restaurant where I had really delicious squid ink spaghetti for the first time. It was super tasty! Then I remembered that there was an episode of Mago Mago Arashi that had had Matsujun cook squid ink spaghetti. If he can make it, I can make it! Or so I hope. Anyway, I searched around the net and found a good recipe to use as a base and add in the things Matsujun seemed to do with his version.
Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Serves 4
Ingredients:
* 1 1/4 pounds (600 g) extremely fresh squid, uncleaned
* 3/4 pound (320 g) spaghetti
* 1/3 cup (80 ml) dry white wine (hmm... seems like a lot of white wine, or is it just me?)
* 1 tablespoon tomato paste diluted in a little water, or 3 tablespoons tomato sauce (or what Jun did, freshly squashed tomato)
* A small bunch parsley, minced
* 2 cloves garlic
* Chicken stock
* 1/4 cup olive oil
* Butter
* Soy sauce
Preparation:
Begin by cleaning the squid: carefully separate the heads with their tentacles, then remove the guts (save the guts), setting aside the ink sacks (be careful not to break them). Remove the skin. Wash the squid well under cold water, dice the bodies, remove the suckers by sliding the knife up and down the tentacles, then chop the tentacles.
Open the ink sacks and collect the ink in a small bowl. Add a part of the guts and mix it for flavor and thickness. Heat oil in a frying pan and put in the ink and guts mixture. Add in the squashed tomato and white wine. Add in chicken stock.
Heat the oil in a pot and wilt the garlic without letting it brown. Add the rest of the guts first, then squid, the minced parsley, a bit of soy sauce, butter, and a generous dusting of freshly ground pepper.
Half an hour before mealtime bring 3 quarts of water to a boil, salt them, and add the pasta. Drain the pasta, season it with the sauce, and serve.
A wine? White, and flavorful. A Lugana might be nice, as would a Chardonnay from Friuli's Collio.
Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Serves 4
Ingredients:
* 1 1/4 pounds (600 g) extremely fresh squid, uncleaned
* 3/4 pound (320 g) spaghetti
* 1/3 cup (80 ml) dry white wine (hmm... seems like a lot of white wine, or is it just me?)
* 1 tablespoon tomato paste diluted in a little water, or 3 tablespoons tomato sauce (or what Jun did, freshly squashed tomato)
* A small bunch parsley, minced
* 2 cloves garlic
* Chicken stock
* 1/4 cup olive oil
* Butter
* Soy sauce
Preparation:
Begin by cleaning the squid: carefully separate the heads with their tentacles, then remove the guts (save the guts), setting aside the ink sacks (be careful not to break them). Remove the skin. Wash the squid well under cold water, dice the bodies, remove the suckers by sliding the knife up and down the tentacles, then chop the tentacles.
Open the ink sacks and collect the ink in a small bowl. Add a part of the guts and mix it for flavor and thickness. Heat oil in a frying pan and put in the ink and guts mixture. Add in the squashed tomato and white wine. Add in chicken stock.
Heat the oil in a pot and wilt the garlic without letting it brown. Add the rest of the guts first, then squid, the minced parsley, a bit of soy sauce, butter, and a generous dusting of freshly ground pepper.
Half an hour before mealtime bring 3 quarts of water to a boil, salt them, and add the pasta. Drain the pasta, season it with the sauce, and serve.
A wine? White, and flavorful. A Lugana might be nice, as would a Chardonnay from Friuli's Collio.
