Spaghetti in Squid Ink Sauce

Marife

Sat, 4 Sep 2010 09:03:57 GMT

I"m gonna try this dish later. looks great and I think it tastes good. Thanks for the recipe. :-)

fx

Tue, 17 Aug 2010 20:11:28 GMT

Iodine, in this context, is a positive! It"s the taste of the air (almost a taste, beyond just a smell) when you are driving nearer to the coast. Ah, there is no baggy animal kingdom, thanks for the zoological tip then!
The blackness of the dish, as I try to explain, makes it exit the realm of what is considered edible in common experience, and is part of the kick.

Frank

Mon, 16 Aug 2010 20:16:28 GMT

Yes I was curious, you said there was an iodine taste. As I recall drinking iodine is vile enough to make one vomit. Does it taste exactly like iodine or just a hint such as like a metallic type flavor. Also there is no such thing as the, "baggy animal kingdom", just had to point that out sorry for being a smartass. I obviously have never had squid ink pasta before but have been curious about it for some time. I"m not so sure I can imagine drinking a bottle of iodine though. Also that last picture kind of scares me away, it looks like some sort of rotting animal festering in putrid slime, but I think thats just the cheese acting as an optical illusion as glare.

fx

Sun, 15 Aug 2010 16:17:45 GMT

Erika, do you find much difference between ink-from-straight-the-squid and the ink bought in little plastic bags?

Erika

Sun, 1 Aug 2010 22:42:53 GMT

Thanks for the recipe and good pictures. I will try this next weekend. I come from Indonesia where we cooked squid in its own ink. I was so happy to find an intact squid with its ink bladder upon moving to bay area (most groceries do not carry intact squid). Cooked them Indonesian style this weekend and it was awesome, can"t wait to try this pasta next weekend.

Natasha

Tue, 9 Mar 2010 12:18:46 GMT

Hello! In your recipe, you used 2 packs of it, how many is it in grams or FL.OZ? And how many squids do I need to get that much of ink? (in case I couldn"t find the packaged version and need to collect it from real squid myself) I"m a Manadonese (PS: North Sulawesi has lots of delicious traditional foods! ^^) and my mom used to cook me squids in ink sauce when I was still in Indonesia, I miss it so much that I can"t wait to try this recipe as soon as i get the squid ink!! :DD

Eytan

Sun, 14 Feb 2010 10:31:43 GMT

made this tonight for my wife on valentines day. it was really incredible - thank you so much for sharing the recipe!

anthony furio

Thu, 28 Jan 2010 03:57:30 GMT

What sauce goes with black (tagatelli) pasta ? olive oil/red/ or white ?

Thanks

Anthony Furio

fx

Mon, 25 Jan 2010 19:33:33 GMT

What are the health benefits of squid ink, Dr Muccino?

Dr Muccino

Sun, 17 Jan 2010 13:27:42 GMT

It not only looks and tastes wonderfull,dont forget the many medicinal aspects of squid and octopus ink!

fx

Tue, 6 Oct 2009 20:41:45 GMT

Divine it is! Cheese is not commonly used on pasta with fish or seafood in Italy.

P

Mon, 5 Oct 2009 09:50:25 GMT

I"m from Italy and had this pasta for the first time in my life in Venice last year. I don"t think it had any cheese in it but it was the most amazing pasta dish I"ve ever had. Absolutely divine.

Matthew Kopka

Sat, 25 Jul 2009 23:44:53 GMT

One night two summers ago, I separated from the group of scholars and students I was touring Cuba with, and set out on a stroll across Havana. It was a beautiful Sunday evening, and if you have ever walked along the Malecon--the sea well at Havana"s edge--you may know it is one of the great life experiences. There were musicians and clowns, fishermen, couples necking, children children, music blaring from radios. . . I walked its several miles, going and coming, in an exalted state, working myself into a serious hunger.

The only eatery I could find outside my hotel was a nondesript little signless place that served pizzas and pasta; I ordered the latter with squid ink. From what I recall it was little more than the inky-rich noodles, olive oil, and a little parsley, to which I added the grated parmesan they set down beside my bowl. Oh my god was it delicious.

Just found some squid ink in our coop here in Tallahassee, and am headed back out for some pepperflakes and cheese!

aaron

Sat, 27 Jun 2009 14:51:08 GMT

don"t know where to get it in hong kong though

Rosa

Mon, 22 Jun 2009 07:49:56 GMT

You can buy the squid ink at La Tienda for less than $5.00.

sihfiah

Tue, 16 Jun 2009 15:05:52 GMT

Looks beautiful...
I will try it once I buy the ingredients! I"ve only ever cooked squid ink pasta in its dry form, never actually cooked it with actual squid ink sauce and it sounds terribly exciting!
The recipe I use for my squid ink pasta is the one Babbo"s restaurant in NYC makes (black spaghetti with rock shrimp and jalapeno pesto).. It"s my favorite restaurant, don"t know if you"ve ever tried it.. but if you ever chance upon going, get the beef cheek ravioli with truffles and goose liver sauce.. it is phenomenal and for a relatively good price for the quality: 25.
I am thinking about becoming a chef.. but I am not sure if I"d like rigorous cooking everyday, because I just do it for fun, once every. say 3 days. Anyways, I really like your recipes, they sound are so warm and helpful, I hope the 2 articles a week does not weigh too much on your schedule as I"d like to keep reading more!
Take care!

AiR

Sat, 23 May 2009 05:44:38 GMT

hi been looking for this recipe to try..as i tried this dish sometime back in a restaurant..

i got the same ink sachet as yours that i bought long ago..
but just 1 qns

is it required to have tomatoe sauce as i personally don"t really like tomatoe sauce flavoured pasta.

but i will try your recipe first.thanx for the great recipe.

fx

Sun, 26 Apr 2009 19:06:35 GMT

Thanks Farrah, isnt"it a great dish!

Farrah

Sat, 25 Apr 2009 08:54:44 GMT

Grazie millie! I made a platter of Spaghetti nero di sepia for lunch today, using your recipe. Mamma mia! Love it! Thanks for the step by step guidance - the best I"ve found on the "net.

Ciaooooooooooooooo!

Warm Regards,
Farrah Vianello

fx

Fri, 24 Apr 2009 17:53:20 GMT

Nan I think you will love the squid ink sauce, but please remember that the "squid ink pasta" you can buy in shops is just black pasta with not much of a special squid taste. It is the ink in the sauce that makes the dish!

nan

Thu, 23 Apr 2009 22:35:32 GMT

I love the books and I"ve had the pasta in Italy. Found some terrific squid ink pasta, but will try this approach to make my own soon.

Nothing like it. I had my first version of squid ink pasta at the Everest Room in Chicago, late eighties--a really memorable dish. THANKS

fx

Mon, 13 Apr 2009 00:12:50 GMT

My God, Kevin you are a dedicated home chef! I never tried getting the ink out of the squid myself as those we get here are fished with nets, and the weight of the fishes squeezes the ink out of the squids. Glad this worked for you!

Kevin Torres

Fri, 10 Apr 2009 16:03:13 GMT

Tried this little dish tonight, and my family was absolutely blown away! No squid ink packets available from where i come from (the Philippines), so instead i painstakingly collected the ink from about 1.5 kilograms of medium sized squid, then added a small amount of lemon juice to take away a bit of the smell. surprisingly, a couple o" teaspoons were enough to turn the sauce pitch black. i"ll definitely be making this again in the near future. kudos!

fx

Sat, 21 Mar 2009 09:11:43 GMT

Jeannine, I hope you can find the squid ink, that ingredient is more difficult to find than the recipe! Yes I do send an email notification everytime a new article is added and you shall get them!

Jeannine Leopold

Sat, 21 Mar 2009 02:32:02 GMT

Thank you for putting out this recipe. Me and my mother went to Italy in 2008 and I had speghetti with black sauce. I did not know where to find the recipe. But it was so good I wanted to try to make it at home. I know that it is something my whole family would enjoy. Thanks again, Jeannine P.S Do you send out news letters or recipe updates? Chow!

fx

Tue, 24 Feb 2009 16:16:19 GMT

Jane perhaps you might call up a coupe fishmongers or some Latino grocery store?

Jane Tabor

Mon, 23 Feb 2009 23:08:19 GMT

When I was a small child my Mom always cooked squid in a black liquid with some olive oil and garlic. She served it over rice. I was never sure how to do it and find the squid I purchase has very little ink. I didn"t know that you could purchase it in packets. I live in Northern California. Does anyone know where I could purchase it?

fx

Wed, 21 Jan 2009 15:43:32 GMT

Indeed!

plop

Mon, 19 Jan 2009 19:24:52 GMT

I"ve had a dish similar to this and it really is a really good dish and a must for any one that likes squid and octopus

fx

Sat, 29 Nov 2008 01:04:11 GMT

Thanks Geoff, glad it brought back pleasant memories!

Geoff Ball

Fri, 28 Nov 2008 23:59:49 GMT

Brings back a great memory of my first day in Italy.
After being awake for close to 40 hours I was able to have this fine dish at a wonderful restaurant in Novarra.

The other thing I found a passion for is Piedmonte"s nebbiolo grape. Until then I had never seen a bubbling red wine. Never had I tasted better red wine.

Wonderful article, your images capture the dish wonderfully.

fx

Sun, 28 Sep 2008 13:02:56 GMT

Mya good luck with the squid ink pasta, it is one memorable dish indeed!

Mya

Fri, 26 Sep 2008 05:30:00 GMT

Hi Fx
I"ve jusy discovered your site and your recipe for squid sauce pasta sounds awesome,I will be trying this out this weekend at my parents house on london luckily i know the perfect place to get squid ink a fantastic market in Leeds where i study :)
Thanks

fx

Thu, 3 Apr 2008 14:52:20 GMT

Marga, thanks a lot for your visit! Yes it"s a nice recipe, but I think the real masters of squid ink are indeed the Spaniards. You"ll see an "arroz negro" on my blog but the recipes you mention look more complex. Would you know of a very comprehensive book about authentic, traditional Spanish cooking with detailed recipes?

Marga

Mon, 31 Mar 2008 14:23:12 GMT

Your recipe and procedure is impressive, thanks a lot. Your pictures look so professional. I love squid ink! In pasta, paella with rice, and fidegua, with fideos (thicker than capellini). I like a bit of a kick so I put some guindilla or chile.

fx

Thu, 27 Mar 2008 14:24:22 GMT

Evelyn, thanks for visiting my blog and good luck with the squid ink pasta. You can"t fail this dish I think. If you like it look into my Arroz Negro, it"s a simple Spanish rice dish with squid ink. I love squid ink!

evelyn d. umali

Tue, 25 Mar 2008 03:12:59 GMT

Thank you so much for this wonderful recipe. I say wonderful although I havent tried it but will do so asap because I have been searching for this particular recipe. The pictures are fantastic and your procedure seems quite simple enough! Will definitely look into your other recipes!!

fx

Sun, 16 Mar 2008 04:20:50 GMT

Taz thanks for your visit! Squid ink is such a magical ingredient in the kitchen, I am not surprised its color brings you back on Memory Lane! Nowadays unfortunately most squids you find in cities don"t have much ink left and you need to purchase it separately.

taz

Fri, 14 Mar 2008 13:36:41 GMT

Hi FX, I just got introduced to your site a few days ago and couldn"t stop reading it! beautiful pictures and interesting prose and I just have to try cooking some of the dishes. This one brings back memories from childhood - my mom used to cook squid rings in ink sauce, in fact that was the only way she knew how to cook it, so until I left home I thought all squid dishes are black! I"d help cleaning the squids and reserve the ink bladder for use in the sauce. not sure if squids with full ink bladder can still be found these days, will have to ask her.

fx

Mon, 4 Feb 2008 14:26:20 GMT

Michael, if you can find proper squid they all come with an ink bladder inside. But commercial fishing nets compress the squid and the ink seeps out. In that case you"ll be better off buying small ink pockets (plastic) in Italian/Spanish shops or at the fishmonger.

Michael Savoia

Mon, 4 Feb 2008 12:52:39 GMT

Where do I get the squid ink?

fx

Mon, 28 Jan 2008 14:14:03 GMT

Indeed, black pasta is all about color, whereas squid ink sauce is all about taste and every bit as impressive!

altajoe

Fri, 25 Jan 2008 15:59:48 GMT

I can"t wait to try this recipe. Black ink pasta doesn"t hold a candle to black ink sauce.

fx

Sat, 3 Nov 2007 16:30:53 GMT

Shreela, yes I made black pasta by mixing the squid ink with the egg and flour a few times, it is very spectacular but I guess with my taste for black backgrounds on my blog pictures it wouldn"t show very clearly on the pictures. If you try make sure to use a generous amount of squid ink, at least two packs per pound of flour. You can also make black and white pasta by coloring only half the pasta dough.

Shreela

Thu, 1 Nov 2007 18:02:39 GMT

You make your own pasta, have you tried making black pasta with the squid ink? Would it turn out really black? I"ll see if I can score some ink next time I go to the waterfront stores.

fx

Wed, 31 Oct 2007 11:54:11 GMT

Ahn I am so glad my blog helped you discover guanciale and squid ink. These are amazing ingredients that are well worth the price. You need to try pasta all"amatrician with the guanciale, this is the most classic guanciale recipe (see on my blog for the recipe). Hope to see you around FXcuisine!

anh

Wed, 31 Oct 2007 11:46:01 GMT

Thanks for this great recipe! I recently bought some squid ink packets from a gourmet store and can"t wait to try them in this recipe! I also hunted down guanciale and tried the pasta alla norma and it"s great! The guanciale is really worth the trouble of the hunt!

Ahmad

Mon, 29 Oct 2007 07:17:28 GMT

The concept of eating squid ink just strikes me as so strange! But from your descriptions, I"d sure like to try it.

Calamari Union

Thu, 18 Oct 2007 14:44:55 GMT

Thanks for the great post! Anyway, the superb classic dish "spaghetti al nero di seppia" is made with cuttlefish (seppia) ink, not squid (calamaro) ink. But looking at the bags you used, you certainly seem to have the right stuff. I haven"t tasted squid ink so I don"t know if the taste is much different.

claudia

Tue, 16 Oct 2007 23:15:33 GMT

BeautifulJust wonderfulI shall enjoy this vicariously...