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Author Notes: This is not unlike a puttanesca, in that the ingredients are mostly pantry supplies, an it is quick and easy. I love squid-ink pasta and like to augment the taste of the sea with whatever is available. Exact measurements are not essential. —cmpollard
Serves 4 as a first course, fewer as a main
Pasta sauce for squid-ink spaghetti
- chopped garlic, three or four cloves or more
- Olive oil, several tablespoons
- a can of chopped clams
- a can of olive-oil-packed tuna, yellow fin
- several tablespoons of drained, chopped capers
- grated zest of a half or whole lemon
- juice of a half or whole lemon
- chopped fresh parsley
- small shot of sriracha
- Heat a 10-12 inch skillet. Pour in some olive oil. Add the chopped garlic, but don't let it get too brown.
- Add the canned clams and tuna with its oil, stirring to break up the tuna.
- Add the chopped, drained capers.
- Add the lemon zest and lemon juice.
- Taste for salt and pepper. The ingredients are all a bit salty, so you may not need to add any. Add a small shot of Sriracha if you like it.
- When the pasta is almost cooked, remove it from its pot with tongs and place it in the skillet with the sauce. Stir it around so the pasta is evenly coated. The pasta will finish its cooking as it absorbs the sauce flavors.
- Sprinkle on chopped parsley and add a little pasta-cooking water if you think it is needed.
dried squid-ink pasta
- large pot of salted water, brought to a rolling boil
- dried squid-ink pasta, about 2 ounces per person
- Bring a large pot of salted water to a rolling boil. It should taste about as salty as the sea.
- When water is boiling, add the pasta and cook it one or two minutes less that the package instructions. Remove and place the pasta in the skillet with the sauce ingredients. The pasta will finish cooking as it absorbs the sauce flavors. If the sauce needs to be a bit looser, add a few tablespoons of the pasta cooking water.