Squid Sauce with Black Pasta Recipe

What better partner for a delicious squid sauce than squid ink tagliatelle? The tastes blend perfectly, but the sauce will enhance any plain pasta.

Serves 4

Ingredients:

1 pound squid ink tagliatelle

For the squid sauce:

7 tablespoons olive oil

2 shallot, chopped

3 garlic cloves, crushed

3 tablespoons chopped fresh parsley

1 1/2 pounds cleaned squid, cut into rings and rinsed

2/3 cup dry white wine

14-ounce can chopped plum tomatoes

1/2 teaspoon dried chile flakes or powder 

salt and ground black pepper

Method:

1. heat the oil in a pan and add the shallots. Cook until pale golden, then add the garlic.
2. When the garlic colors a little, add 2 tablespoons of the parsley, stir, then add the squid and stir again. Cook for 3-4 minutes, then add the wine. 
3. Simmer for a few seconds, then add the tomatoes and chile.
4. Season the mixture with salt and pepper. Cover and simmer gently for about 1 hour, until the squid is tender. Add more water if necessary.
5. Cook the pasta in plenty of boiling salted water, according to the instructions on the package, until al dente. Drain and return the tagliatelle to the pan. Add the squid sauce and mix well.
6. Serve immediately, sprinkled with the remaining chopped parsley.

Cook's Tip

Simmer the squid very gently, as it can become tough if overheated. baby squid may need a shorter cooking time. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.