Halloween with a seafood theme! This is what makes this weekend’s Squid Ink Pasta Vongole…
It’s not even October yet but I think I’m ready to break out the Halloween recipes for this year. You all know how much I love Halloween, right?! Last year, we were so busy moving into our new home and adjusting into our new life that I was only able to post one recipe unlike the past years where in I had, like, three or more.
For Halloween Pasta Recipe which I planned to be a yearly thing but wasn’t able to follow-through, I made the Squid Ink Linguine and Swamp Pesto with Severed Fingers. This year, I’m crossing my fingers I make subtle, less yucky, and more normal recipes starting off with this Squid Ink Vongole. This is regular vongole recipe only black pasta was used instead of the usual spaghetti.
I also used Lanzones Wine instead of dry white wine because
that’s the only wine in my cupboard I’m loving local..heehee. It was really nice that I was able to buy fresh clams because I’ve been meaning to make this for the longest time now. The clams made a mess on my kitchen counter while they purge, squirting water here and there and all over the countertop where they were resting.
Just in case you’re wondering, here’s…
How To Store/Purge Clams
When cooking with clams, make sure you buy live ones to make sure it’s still fresh by the time you use it. But be careful, live clams are highly perishable. Once it dies, it is susceptible to bacterial contamination and may cause food poisoning when ingested. To keep it alive and purge it at the same time, it should be stored in salted water in an open container in a cool temperature. Not necessarily in the fridge, unless you want your fridge with splashes of salted water, you can put the container in a cool part of your house.
Live clams can also be frozen in the shell and kept up to three months. To do so, place the live clams in moisture vapor-resistant bags, press out excess air, and freeze.
Waiting for the clams to purge overnight has tested my patience because I already want to make this the day the clams were bought. But it was worth it because aside from it being easy to make, it also turned out delicious. After all, even the pasta was made of seafood! The only complain I received was that the clam wasn’t enough. Sis said there should be 2 kilos of clam which would make a 1 clam to 5 strands of pasta ratio… LOL!
Just got home today from a really nice staycation at the City Garden Grand Hotel with my loves. I was able to get some rest but it was a bit difficult for us because we have two month old Twinkle. Would tell you more about it soon. For now, let’s enjoy this Squid Ink Pasta Vongole and think about Halloween-y thoughts.Print
Squid Ink Pasta Vongole
- 400g squid ink pasta, (The one I used is bought from Rustan’s but you can use any squid ink pasta you like)
- 750g clams, purged overnight
- 6 cloves garlic, chopped
- 1 white onion, chopped
- 3 tbsp olive oil
- 3 tbsp butter
- 1/2 cup white wine (I used the lanzones wine available at home, see photo above.)
- dried chili flakes
- Cook pasta according to package directions.The fresh squid ink pasta I bought from Rustan’s has to be boiled for 3 minutes only and it’s done. Set aside.
- Heat olive oil and butter in a sauce pan, sauté garlic and onion until onion becomes translucent.
- Pour in the wine and add the clams, cover with the lid until clams opens (around 3-4 minutes).
- The olive oil, butter, and wine will form a syrupy sauce. You can season with salt if needed.
- Toss squid ink pasta in the sauce and sprinkle with dried chili flakes.
- Serve with garlic bread.