Black Pasta Calamari
Black sepia pasta, also known as squid ink pasta, captivates with its striking ebony hue that sets it apart.
Black sepia ink, derived from the cuttlefish, has been utilised in gastronomy for centuries to lend a deep, dark hue to dishes. Often used sparingly as a flavour enhancer, its subtle oceanic undertones infuse a unique umami richness to various culinary creations. Chefs have expertly incorporated black sepia ink into risottos, pastas and sauces, adding a touch of sophistication and complexity to these classic dishes.
This artisanal delicacy, infused with the subtle flavour of the sea, promises a unique culinary experience. It not only offers a visually stunning dish, but also a delightful umami undertone. Paired with calamari tossed in a garlic and parsley infused butter, this pasta makes it a standout choice for those seeking to elevate their dining experiences with a touch of gourmet allure.
Cook pasta in salted fish stock until al-dente.
On a tablespoon of butter cook anchovies for a few minutes until they melt. Add in the sepia ink and milk and let it boil, season with salt and pepper, then add the cooked pasta and cook for a minute or two on low heat.
In another pan on 2 tablespoons of butter saute chopped garlic for a minute, then add calamari rings. Add in chopped parsley, season with salt and pepper and cook for 2-3 minutes over medium heat, then serve the calamari over the pasta.
Don't cook the calamari for more than that as they will turn rubbery and it would take another 30-40 minutes to re-tenderise them.
Black Pasta Calamari
Ingredients
Instructions
- Cook pasta in salted fish stock until al-dente.
- On a tablespoon of butter cook anchovies for a few minutes until they melt. Add in the sepia ink and milk and let it boil, season with salt and pepper, then add the cooked pasta and cook for a minute or two on low heat.
- In another pan on 2 tablespoons of butter saute chopped garlic for a minute, then add calamari rings. Add in chopped parsley, season with salt and pepper and cook for 2-3 minutes over medium heat, then serve the calamari over the pasta.
