Foodie Friday: Squid Ink Pasta

One of my favorite daily reads is Mirabella's Pantry. Though I admit I've never made her recipe for squid ink pasta, it looks scrumptious and I plan to in the future. The story that goes along with the recipe is also worth the read. Have fun cooking!

Ingredients

1 lb good spaghetti
3 Tbsp olive oil

2 shallots, diced

3 cloves garlic, minced

a dash of red pepper flakes

1/2 lb squid tubes, cleaned (and tentacles if desired)

1 28 oz can diced tomatoes

1 cup white wine

a handful of parsley

1 to 2 teaspoons squid ink
salt (to taste)

Directions

In a large saucepan, heat olive oil over medium heat. Add shallots, garlic, and red pepper flakes and sauté for about 3 minutes or until the onions begin to become translucent.

In the meantime, slice the squid horizontally into rings.

Once the onions and garlic begin to smell fragrant, add the squid and sauté for 2 minutes.

Add tomatoes, wine, and a handful of parsley, reserving a generous portion of the parsley for the garnish.

Simmer on medium to medium-high heat for 15 to 25 minutes, allowing the sauce to thicken.

While the sauce is simmering, cook the pasta according to the manufacturer's instructions. Do not overcook the pasta - you want it to be al dente.

Once the sauce has thickened, add the squid ink. Remember, a little goes a long way! Add the ink slowly, watching the colors change, and tasting if you like. When you have a sauce that is as black as night, you know it's time to stop!

Simmer the black sauce for about a minute and then add the drained pasta. Garnish with the leftover parsley, and serve.

* image and recipe via http://mirabellaspantry.blogspot.com