Squid Ink Spaghetti
Ingredients
Scale
- 500g Squid Ink pasta
- 750g squid, cleaned, sliced, ink sac set aside
- ink sacs dissolved in 1 cup water + 1 cup frozen dissolved ink sac
- 8 cloves garlic minced
- 4 tbsp olive oil
- 3 tbsp butter
- 3 tbsp vinegar
- 1 chicken cube
- 1 tbsp sugar
- 3 tbsp cornstarch dissolved in 3 tbsp water
- 1 large red bell pepper sliced
- salt and pepper to taste
Instructions
- Cook the pasta according to package direction, set aside.
- Heat the olive oil and butter in a pan.
- Add the garlic and cook until fragrant and a bit brown on the edges.
- Add the squid and cook for about 4 minutes or until meat turns white.
- Pour in the squid ink mixture. Mix well
- Add the chicken cube and stir until dissolved.
- Bring the sauce to a boil and pour in the vinegar. Simmer for about 3 minutes.
- Add the sugar, mix well.
- Pour in your cornstarch slurry. Add a little at a time until you get your desired thickness.
- Add the bell pepper.
- Taste and adjust the seasoning as needed.
- Add the cooked squid ink pasta and mix well. Make sure pasta is well-coated by the sauce.
- Serve warm, sprinkled with grated parmesan cheese.
Find it online: https://www.thepeachkitchen.com/2020/11/squid-ink-spaghetti/