Squid Ink Pasta Recipe
The squid ink pasta contains a unique taste, that is somewhat compared to the sea,with a bit sweet and mild salty taste.
Ingredients
- 8 oz (225g) squid ink pasta
- 2 tablespoons olive oil
- 3 clove garlic minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup lemon juice and broth
- 1/2 cup chicken broth or seafood
- 8 oz (225g) squid cleaned and sliced into rings
- Black pepper and salt
- Grated parmesan cheese
- Freshparsley chopped,for garnish
Instructions
- At first, boil the squid ink pasta according to the instruction on the packet until it’s firm, make sure it shouldn’t be too soft. After that, drain the pasta and keep it aside.
- In a large pan, heat the olive oil over normal (medium) heat. Add red pepper flakes and minced garlic, and cook for around 1-2 minutes until fragrant.
- Place the sliced liquid into the pan and cook for around 2-3 minutes until turns slightly opaque.
- Include the mx of lemon juice and broth and allow it to simmer for 2 minutes to eliminate the alcohol.
- Add the broth to the broth and heat it until it brings to a simmer and allow it to cook for additional 2-3 minutes. Now, you can add salt and pepper according to your preference.
- Mix the cooked squid pasta in the pan, and make sure it is evenly coated with the sauce. Now, cook for more 2 minutes to heat it up.
- You can add grated parmesan cheese and chopped fresh parsley on the top for a better flavor.
- Now it’s time to serve your squid ink pasta and enjoy!