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
  • ½ cup white wine (I used the lanzones wine available at home, see photo above.)
  • dried chili flakes
  1. 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.
  2. Heat olive oil and butter in a sauce pan, sauté garlic and onion until onion becomes translucent.
  3. Pour in the wine and add the clams, cover with the lid until clams opens (around 3-4 minutes).
  4. The olive oil, butter, and wine will form a syrupy sauce. You can season with salt if needed.
  5. Toss squid ink pasta in the sauce and sprinkle with dried chili flakes.
  6. Serve with garlic bread.
Recipe by The Peach Kitchen at https://www.thepeachkitchen.com/2015/09/squid-ink-pasta-vongole/