Squid Ink Pasta Vongole
Ingredients
Scale
- 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
Instructions
- 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.
Find it online: https://www.thepeachkitchen.com/2015/09/squid-ink-pasta-vongole/