Pasta with Cuttlefish Ink Sauce
Adorning squid meat with cuttlefish ink is probably breaking a lot of cooking rules. So you might prefer to start with a whole cuttlefish. You'll have a great time and don't forget to allow further time for clearing up after that ink explosion hits your kitchen. And to reflect on the fact that in the world of cephalopods, convenience comes in the form of squid rings and pre-packed ink, even if they be from different beasties.
- 300g squid rings (if large, cut into thirds or quarters)
- Half a jar of cuttlefish ink
- 1 can chopped tomatoes
- 1 medium onion
- 2 cloves garlic
- 200g pasta
- 70g grated parmesan cheese
- Defrost and drain the squid then cut into one inch strips. Chop onion and garlic. Set the pasta to cook.
- In a frying pan over a medium heat, sweat the onion and garlic in the oil. When the onion is soft add the tomatoes and ink and stir. Now add the squid and cook for 5 mins.
- When pasta is cooked, drain and tip into sauce. Stir through.
- Serve in deep dishes with the parmesan sprinkled over. And neck-sized napkins.