Voodoo Calamari Ink Pasta Recipes

SQUID INK PASTA WITH CALAMARI AND CHORIZO

Steps:

• Heat the oil in a small saute pan over medium-high heat. Add the chorizo and cook until well browned, breaking up the sausage as it cooks with a wooden spoon. Add the onions and garlic and saute until translucent, about 3 minutes. Add the white wine and continue cooking about 30 seconds; the mixture should not be dry. Turn off the heat and set aside.
• Bring a large pot of salted water to a rolling boil. Add the pasta and cook about 1 minute.
• Turn the chorizo mixture back on. Add the calamari and red pepper flakes and saute until just cooked through. Drain the pasta and add to the pan along with 1 ounce of the pasta water. Cook for 1 minute on high heat to coat the pasta and finish the cooking process. Add the scallions and toss.
• Place in a bowl and finish with another drizzle of oil and serve.
• For the squid ink pasta dough: On a large, clean work surface, pour the flour in a mound. Make a well in the center about 4 inches wide. Pour the whole eggs, egg yolks, squid ink and salt into the well and, using a fork, beat thoroughly. When combined, gradually incorporate the flour into the eggs until a wet, sticky dough has formed. Fold any additional flour into the dough as needed while kneading, turning the dough roughly 45 degrees each time, for 2 to 5 minutes.
• Wrap the ball of dough tightly in plastic wrap and let it rest on the countertop for 30 minutes.
• To roll the noodles: Place a sheet of parchment paper on a tray or cutting board and dust lightly with flour. Unwrap the rested dough and cut into quarters. Set one quarter on the work surface and re-wrap the remaining dough. With a rolling pin, flatten the quarter of dough into an oblong shape about 1/2-inch thick.
• Set a pasta maker to the widest setting and pass the dough three times through the machine at this setting. Narrow the setting by one notch and repeat. Repeat once more (the dough should now have passed through the third widest setting). Continue passing the dough through the rollers, reducing the thickness by one setting each time, until it reaches the desired thickness. It should now be very delicate and elastic to the touch and slightly translucent.
• To cut the noodles: Adjust the pasta machine to the noodle setting of your choice. Working with one dough segment at a time, feed the dough through the pasta cutter. Alternatively, cut the folded dough by hand with a chef's knife to desired noodle width. Yield: 4 servings.

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!

VOODOO PASTA

Steps:

• Cook fettuccine noodles as directed on package.
• In a large non stick skillet add the sausage, green pepper and onion. Sprinkle with the blackening seasoning and stir.
• Cook in skillet on medium-high heat until browned.
• Add the Alfredo sauce and Tabasco.
• Reduce heat to medium and simmer until sauce is hot, stirring occasionally.
• Pour sausage and vegetables over pasta.
• Toss until coated.
• Serve with garlic bread and salad! Enjoy!

VOODOO PASTA

Steps:

• Cook fettuccine noodles.
• Cut smoked sausage into slices.
• Sprinkle with blackening seasoning.
• Cook in skillet until brown.
• Into sausage stir; Alfredo, Tabasco.
• HEAT.
• Pour over pasta.
• Toss until coated.
• ------BLACKENING SEASONING------.
• Mix all spices together and sprinkle on meat.

CALAMARI FRA DIAVOLO OVER LINGUINE RECIPE BY TASTY

Steps:

• Bring a large pot of well-salted water to a boil of medium-high heat.
• While the water is boiling, make the sauce: In a separate large pot, heat the olive oil over medium heat until shimmering. Add the onion and ½ teaspoon salt and sauté for 4-6 minutes, stirring occasionally, until the onion is softened and translucent. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute, until the garlic is fragrant.
• Add the tomato paste and mix until evenly combined with the aromatics. Cook for 6-8 minutes, stirring occasionally, until the tomato paste has darkened and thickened. It is okay if some of the paste begins to stick to the bottom of the pot. Deglaze with the red wine and clam juice, scraping up any browned bits. Simmer for 4-6 minutes, until the liquid is reduced by half.
• Add the whole peeled tomatoes and, using a potato masher, break up the tomatoes into bite-sized chunks. Bring the sauce to a simmer.
• Add the calamari and stir to coat in the sauce. Reduce the heat to medium-low and simmer for about 25 minutes, until the calamari is very tender and the sauce has thickened. Season with the remaining teaspoon of salt, plus more to taste.
• When the calamari has 6-8 minutes cooking time left, drop the linguine into the boiling water and until just shy of al dente. Reserve ¼ cup (60 ml) of the pasta water.
• Using tongs, transfer the linguine directly to the calamari sauce. Add the reserved pasta water and toss well to combine. Cook for 2-3 minutes, until the linguine is al dente and well coated in the sauce. Remove the pot from the heat and stir in the lemon juice and half of the parsley.
• Transfer the pasta to a large serving platter and garnish with remaining parsley and red pepper flakes.
• Enjoy!

"VOODOO" (CALAMARI-INK) PASTA

Steps:

• Note: to use the squid ink, the calamari has to be extremely fresh!
• (so not frozen).
• separate tentacls and the body of the calamri, then gut them, setting aside the ink sak.
• wash calamari under cold water, dice the body into rings, and chop the tentacles.
• Heat garlic in oil without browning.
• add parsley, ground pepper.
• cover and let it simmer for 45min.
• check from time to time; if it's sticking, add some hot water.
• Once it has simmered, mix the tomato sauce with the white wine and add it to the pot.
• Simmer for 20 minutes more, uncovered, then dilute the sauce with a little hot water and simmer for a half hour more, covered (sauce's consistency can be adjusted to your liking).
• 30 minutes before meal, cook pasta al dante.
• now you can add the ink to the sauce, as much as you like.
• serve sauce over pasta with the rest of the white wine.