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CookTeaser

Photos, Recipes & CookTales For Those Who Enjoy Cooking


 

 

 

RECIPE

Serves 1

A CookTale

I have many positive food obsessions, one of them
(and I don’t know why) is the black ink that all cephalopods (squid, cuttlefish, octopus) release as protective camouflage. The only association I can think of, and it’s a happy one, is a tiny dockside taberna in the fishing village of Setubal outside of Lisbon. With two friends, Arlene Wanderman and Gayle Steves, we ordered grilled cuttlefish. Our faces turned completely black from eating the delicious grilled cuttlefish and its black ink. I wish I could find those 35mm slides! I yearn for a repeat of the lunch.

INGREDIENTS

1 TB of Kosher salt
2 TB of EVOO
3 Garlic cloves, thinly sliced
1 Tomato diced
1/2 Cup dry White Wine
1/4 pound cleaned Calamari
2 TB of Squid Ink
2 Ounces of dried Fettucchine
1/3 cup coarsely chopped fresh Italian Parsley
1/2 Lemon

METHOD

1. Bring 6 quarts of water to a boil in a large pot and add 1 TB Kosher Salt.
2. Meanwhile, combine the Oil & Garlic in another large pot and cook over medium heat, stirring, until the Garlic is softened, about 1 minute. Add the Wine, bring to a boil, & boil until reduced by half. Add the Calamari and cook, stirring, until just tender, 2 to 3 minutes. Whisk in the Squid Ink and remove from the heat.
3. Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about 1/2 cup of the pasta water.
4. Add the pasta & 1/4 cup of the reserved pasta water to the sauce, stirring and tossing over medium heat. Then cover and steam together over low heat for 2 minutes. Add a splash or two of the reserved pasta water, if necessary, to loosen the sauce. Stir in the Parsley & Tomatoes, add a squeeze of Lemon Juice, or to taste. Serve immediately.

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