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Pitch Black Squid Ink Pasta Recipe

Pitch Black Squid Ink Pasta Recipe
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Serving : 2
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Prepare the ingredients before making Pitch Black Squid Ink Pasta in your home. Then, follow these steps below to serve Pitch Black Squid Ink Pasta for your family or friends.

Ingredients: Pitch Black Squid Ink Pasta

  • 300 grams Oval squid (or cuttlefish)
  • 200 grams Pasta
  • 1 ink sac Squid ink
  • 1 Squid liver
  • 20 Unshelled Manila clams
  • 3 tbsp ● Olive oil
  • 1/2 small ● Onion
  • 1 clove ● Garlic
  • 1 tbsp ● Thai fish sauce
  • 1 dash ● Black pepper
  • 1 dash ● Salt
  • 100 ml ● White wine

How to Make Pitch Black Squid Ink Pasta

If you have prepared the ingredients needed, now time to start cooking. There are 19 steps you must follow to make Pitch Black Squid Ink Pasta in your home by yourself.

    Step 1
  • Degrit the Manila clams. Once degritted, rub the shells together to clean.
  • Step 2
  • Mince the garlic and onion.
  • Step 3
  • Cut up the squid. Do not soak the squid in water or rinse it.
  • Step 4
  • There is a bone at the base of the body, so separate the tentacles from the body with your fingers. Be careful not to smash the ink sac or the liver. They will come out by gently pulling.
  • Step 5
  • The bluish organ is the ink sac. Pull it apart gently without breaking it open.
  • Step 6
  • Make an incision under the eyes, and pull out the liver. It will have a beige color.
  • Step 7
  • Remove the transparent bone by pulling on it.
  • Step 8
  • There will be a seam where the bones were removed, so insert a knife and cut along the seam.
  • Step 9
  • It should look like this butterflied.
  • Step 10
  • Turn it over, and pull the fin to the center.
  • Step 11
  • Then, tear off the fin.
  • Step 12
  • Slice the squid in half by cutting down the center, trim off the tough edges, and remove the thin outer membrane on both sides with a paper towel or damp cloth.
  • Step 13
  • Make small shallow cuts in the flesh lengthwise, then thinly slice the flesh in the other direction by laying the knife at an angle and sliding it down the flesh.
  • Step 14
  • This method of cutting will collect the sauce more easily.
  • Step 15
  • Heat olive oil in a frying pan, and sauté the garlic until fragrant. Add the onion, and sauté until golden brown.
  • Step 16
  • Add the white wine and nam pla, bring to a boil, then add the Manila clams.
  • Step 17
  • Start boiling the pasta.
  • Step 18
  • Once the clams open up, season with salt and pepper. Squeeze the squid ink into the pan, add the liver, and mix. If the liquid boils out, add some pasta water to the sauce. Add the squid and lightly toss.
  • Step 19
  • Transfer the pasta to the squid ink sauce, coat it evenly, then it's ready to serve.
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