Photo by heirloom
heirloom's Notes:
1 pound spaghetti Ask a question about this ingredient
3/4 pounds squids (small-medium size) Ask a question about this ingredient
1/2 cup squid ink Ask a question about this ingredient
3 garlic cloves Ask a question about this ingredient
2 cups heirloom cherry tomatoes Ask a question about this ingredient
1/2 cup white wine Ask a question about this ingredient
1 tablespoon chopped parsley Ask a question about this ingredient
1/2 teaspoon ground chilli pepper Ask a question about this ingredient
fine salt Ask a question about this ingredient
2 tablespoons extra vergin olive oil Ask a question about this ingredient
Rinse well the squids under cold water. On a cutting board, slice the squids' heads to obatin rings 1/4" thick and divide the legs of each squid into 2-3 groups. Put them in a colander to let the water drain.
Ask a question about this stepRinse the cherry tomatoes and carve the skin with a light cross cut.
Ask a question about this stepIn a large skillet (a wok would work perfect!) heat the oil over medium heat and when it's hot add 2 crushed garlic cloves. Cook until gloden brown, about 2 minutes. Add the squids and cook over medium heat about 2-3 minutes. Pour the wine and let eveporate.
Ask a question about this stepLow the heat, add the cherry tomatoes and cook for another 3 minutes.
Ask a question about this stepAdd the squid ink and keep cooking over medium-low heat for another 5-8 minutes. Adjust fine salt and add chilli pepper.
Ask a question about this stepBoil the spaghetti salted water. While spaghetti are boiling, finely chop the left garlic clove.
Ask a question about this stepDrain the spaghetti "al dente" and pour them into the skillet, toss them and sprinkle parsley and garlic for garnish. Serve immediately.
Ask a question about this stepThis is the best picture on the site! Sounds creative and delicious.
Fany is the author of My Sweet Mexico and Paletas.
This seems like an awful lot of squid ink. David Tanis, for instance, calls for 1 tbsp for a paella that serves 8. I've made that before and it was amazing - and inky...So, what gives?