4 Ingredient Squid Ink Pasta Recipe By Tasty Recipes

SQUID INK PASTA WITH SHRIMP & CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to a boil.
• In a large skillet heat olive oil on medium-high heat until hot. Add the garlic. Cook, stirring occasionally, 1-2 minutes, or until lightly browned and fragrant. Add the tomato paste. Cook, stirring frequently, 30 seconds to 1 minute, or until dark red. Add the cherry tomatoes, white wine, ¼ cup water and red pepper flakes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until tomatoes are softened.
• Cook the pasta to al dente, reserving ½ cup of the pasta cooking water, drain the pasta.
• While the pasta cooks, add the shrimp to tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until cooked.
• Add the cooked pasta, butter, lemon zest, lemon juice and half the reserved pasta cooking water to the skillet with the shrimp & tomatoes. Cook, stirring frequently, 2-3 minutes, or until the pasta is coated in the sauce; season with salt and pepper to taste. (If the sauce seems dry, add in some of the reserved pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in half the basil.
• Garnish with remaining basil and serve.

SQUID INK CALAMARI RECIPE BY TASTY

Steps:

• Make the calamari: In a large bowl, toss the calamari with the lemon juice. Let sit for 30 minutes to help tenderize the calamari.
• While the calamari tenderizes, make the aioli: In a medium bowl, stir together the mayonnaise, garlic, white wine vinegar, lemon juice, squid ink, and salt until smooth. Transfer to a serving bowl and chill until ready to serve.
• In a large bowl, whisk together the flour, cornstarch, salt, pepper, activated charcoal, black sesame seeds, and smoked paprika.
• In a medium bowl, whisk together the buttermilk and squid ink until fully combined.
• Heat the vegetable oil in a large pot over medium-high heat until it reaches 375°F (190°C).
• Working in batches, transfer the calamari to the flour mixture and toss to coat. Transfer to the buttermilk mixture, toss to coat, then return to the flour mixture and toss until fully coated.
• Immediately transfer the calamari to the hot oil and fry for 2-3 minutes, until crispy. Using a slotted spoon, transfer to a paper towel-lined plate to drain. Repeat with the remaining calamari.
• Transfer the calamari to a serving platter. Sprinkle with the parsley and garnish with lemon wedges. Top the aioli with more black sesame seeds and serve alongside.
• Enjoy!

SQUID INK FETTUCCINE WITH BLACK MUSSELS RECIPE BY TASTY

Steps:

• Make the pasta: In a large bowl, whisk together the flour and salt, then turn out onto a clean surface and make a large well in the center.
• Add the eggs, egg yolks, olive oil, and squid ink to the well and mix with a fork until combined, slowly incorporating more and more flour into the mixture by moving the fork along the edges of the well. Once almost all of the flour is incorporated, start bringing the dough together with your hands. (The dough should be malleable, but not sticky--add more flour if the dough is sticking too much to your hands or the surface. Alternatively, if it's too dry and tough, whisk another egg with 1 tablespoon of water and use your hand to sprinkle a bit of the mixture over the dough, continuing to do so until the dough is easier to knead.)
• Knead the dough for 7-10 minutes, until smooth and elastic. When you poke the dough, it should spring back. Wrap the dough in plastic wrap and let rest at room temperature for 30-60 minutes, or until it does not spring back when poked.
• On a lightly floured surface, divide into 4 equal portions. Using a pasta roller, laminate and roll out 1 portion of the dough to setting #6. Repeat with the remaining dough.
• Dust the dough sheets with flour and fold each sheet onto itself 4-5 times. With a sharp knife, cut a dough sheet into ¼-inch (6 mm) strips. Unravel and place onto a floured baking sheet. Repeat with the remaining dough sheets.
• Bring a large pot of salted water to a boil. Cook the pasta in the boiling water until al dente, about 4 minutes. Reserve ¼ cup (60 ml) of the cooking water, then drain the pasta and set aside.
• Cook the mussels: Melt the olive oil and butter together in a large pot over medium-high heat. Add the garlic, shallot and salt and cook until the garlic is fragrant and the shallot is translucent, about 5 minutes. Add the wine and olives and cook until the wine is reduced by half, about 5 minutes more. Add the mussels, cover the pot with a lid, and cook until the mussels have opened fully, about 6-8 minutes. Discard any mussels that do not open. Remove the pot from the heat.
• Add the cooked pasta to the pot with the mussels and stir until the pasta is coated in the wine reduction. Add the reserved pasta water a bit at a time until a silky sauce is created.
• Divide the pasta and mussels between 4 plates, garnish with the parsley, and serve warm.
• Enjoy!

4-INGREDIENT SQUID INK PASTA RECIPE BY TASTY

Steps:

• Boil some water in a pot. Add a little bit of black salt and add in the squid ink pasta. Boil until the pasta is cooked.
• Chop up some black garlic. In a pan add some vegetable oil and add in the chopped black garlic. Sauté until its cooked.
• Add in the cooked pasta and sauté.
• Add in a tablespoon of black truffle sauce & sprinkle some salt on top. Mix well & serve hot!