Squid ink spaghetti with heirloom cherry tomatoes

January 24, 2011
0 Ratings
  • Serves 4-6 as an entree
What You'll Need
  • 1 pound spaghetti
  • 3/4 pound squids (small-medium size)
  • 1/2 cup squid ink
  • 3 garlic cloves
  • 2 cups heirloom cherry tomatoes
  • 1/2 cup white wine
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon ground chilli pepper
  • fine salt
  • 2 tablespoons extra vergin olive oil
  1. Rinse well the squids under cold water. On a cutting board, slice the squids' heads to obatin rings 1/4" thick and divide the legs of each squid into 2-3 groups. Put them in a colander to let the water drain.
  2. Rinse the cherry tomatoes and carve the skin with a light cross cut.
  3. In a large skillet (a wok would work perfect!) heat the oil over medium heat and when it's hot add 2 crushed garlic cloves. Cook until gloden brown, about 2 minutes. Add the squids and cook over medium heat about 2-3 minutes. Pour the wine and let eveporate.
  4. Low the heat, add the cherry tomatoes and cook for another 3 minutes.
  5. Add the squid ink and keep cooking over medium-low heat for another 5-8 minutes. Adjust fine salt and add chilli pepper.
  6. Boil the spaghetti salted water. While spaghetti are boiling, finely chop the left garlic clove.
  7. Drain the spaghetti "al dente" and pour them into the skillet, toss them and sprinkle parsley and garlic for garnish. Serve immediately.

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2 Reviews

tk1 April 29, 2011
This seems like an awful lot of squid ink. David Tanis, for instance, calls for 1 tbsp for a paella that serves 8. I've made that before and it was amazing - and inky...So, what gives?
dymnyno January 25, 2011
This is the best picture on the site! Sounds creative and delicious.