Best 4 Squid Ink Pasta With Allioli Verde Recipes

SQUID INK PASTA AGLIO E OLIO

Steps:

• If you haven't already, clean, skin, and mince your squid or run it through a food processor until ground into small chunks. Set aside.
• Heat a 10-inch cast iron skillet over medium heat until a drop of water sizzles on the pan. Add the oil and one tablespoon minced garlic and cook over low heat, stirring occasionally, until garlic is a very pale golden brown, about 10 minutes.
• Increase heat to medium and add the squid and anchovies. Cook, stirring, just until the squid is opaque, 1-2 minutes. Remove from heat, stir in the red pepper flakes, and set aside.
• Bring 2 quarts of water to boil in a large pot. Add the pasta and 2 teaspoons salt and cook, stirring frequently, until al dente. (The pasta should still have quite a bit of bite; it will continue to cook in the sauce, so I prefer to take it off the heat when it's several minutes less cooked than I want.)
• Reserve 1 cup of the starchy cooking water, then drain the pasta and add it to the squid mixture in the cast iron skillet. Add the remaining ½ teaspoon garlic, Parmesan, and 1 cup of pasta water. Return the heat to medium and stir until pasta is well-coated with oil and no water remains in the bottom of the pot.
• Season with more salt and pepper to taste, as well as a squeeze of lemon juice if desired. Serve, with extra Parmesan on the side and fresh parsley, if desired. Enjoy!

SQUID INK TAGLIATELLE WITH SQUID AND WHITE WINE-TOMATO SAUCE

Steps:

• Add the olive oil, smashed garlic and red chile flakes to a large saute pan. Turn the heat to medium-high and allow the garlic to become fragrant and the oil heated. Once heated, add the tomatoes and oregano, and season with salt. Stir to combine. Cook until the tomatoes release their water, 2 to 3 minutes. Deglaze the pan with the white wine. Cook until the wine is bubbling and has begun to reduce, about 1 minute. Add the squid, stir to combine, and cook until the squid becomes opaque in color--be careful not to overcook it! Taste and adjust the seasoning as needed.
• Meanwhile, bring a large pot of salted water to a boil. Add the tagliatelle and cook for about 2 minutes. Remove the pasta from the water and add it directly to the sauce along with about 2 tablespoons of the pasta water, some more oregano, some grated parm and a drizzle of big fat finishing oil. Gently toss to combine.
• Plate and garnish with more grated parm.

SQUID INK PASTA WITH ALLIOLI VERDE

Steps:

• Preheat oven to 375. Using a kitchen mallet, pound both sides of calamari bodies a few times. Insert a sharp knife into calamari bodies, cut along seam, and open like a book. Cut in half lengthwise, then on the diagonal into 1/2-inch-thick strips. (Leave tentacles whole, or halve if large.) Toss strips and tentacles with lemon juice in a nonreactive bowl.
• Heat 1 tablespoon oil in a large saute pan or a 13-inch paella pan over medium-high heat. Working in two batches, add noodles, and cook, stirring, until golden brown, about 4 minutes. Transfer to a bowl. Reserve pan.
• Bring stock and squid ink to a low simmer in a saucepan.
• Heat butter and remaining tablespoon oil in the saute pan over medium heat. Add shallots and garlic, and cook, stirring occasionally, until soft, about 3 minutes. Add tomato and paprika, and cook, stirring occasionally, 5 minutes. Stir in noodles, calamari, stock mixture, 1 tablespoon parsley, salt, and pepper.
• Transfer to oven. Bake until noodles on top begin to curl, about 10 minutes. Top with remaining tablespoon parsley, and drizzle with oil. Serve with allioli.

ALLIOLI VERDE

Steps:

• Process garlic, salt, egg, parsley, and 1 tablespoon olive oil in a food processor until combined. With machine running, gradually add remaining olive oil and the canola oil, drop by drop at first and then in a slow, steady stream, until emulsified. Stir in lemon juice. Serve at room temperature; do not leave unrefrigerated longer than 1 hour. Allioli can be refrigerated, covered, for up to 2 days.