How to Make Squid Ink Seafood Pasta
- cook TIME 15 mins
- prep TIME 15 mins
- total TIME 30 mins
Ingredients (20)
- 16 oz cooked squid ink spaghetti
- 6 oz peeled and deveined raw shrimp from 12 oz whole shrimp
- 4 oz raw squid sliced into rings
- 4 oz mussels from 7 oz whole
- 2 tbsp olive oil
- 1 tbsp garlic minced
- 2 oz onion minced
- 1 cup Homemade tomato sauce
- 1 cup unsalted chicken broth
- 1/4 cup white wine
- 1 tbsp Hunt's tomato paste
- 1 tbsp Italian seasoning
- 1 tbsp all-purpose flour
- 1/2 tbsp lemon juice
- 1 tsp Cajun seasoning
- 1 tsp thyme finely chopped
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp parsley finely chopped
INSTRUCTIONS
Prep:
Cook the pasta: Bring a pot of water to a boil and add pasta. Cook for 1 minute less than the package instructions then bite into the pasta. If it’s tender but still a bit chewy, stop cooking and drain the pasta.
Peel and devein the shrimp: Remove the head and legs. Pull off the outer shell starting from the head end and leave the tail part as is for decoration. Cut a slash along the back of the shrimp. Use the tip of the knife to remove the vein on the back.
Clean the mussels: Rinse them under cold running water to remove debris. Do this multiple times to make sure they are clean. Check for dead mussels by looking for open ones. Try knocking them with another mussel to see if they close back up. If they don’t, discard them.
Cut the squid: Pull the head away from the mantle and gently squeeze the mantle to remove the rest of the innards. Cut off the tentacles and remove the beak. Pull out the cartilage from the mantle. Pinch the skin and gently peel it off. Prepare a bowl of water and gently rinse the mantle and tentacles to remove all remnants of the innards. Slice the mantle into rings.
Mince the garlic: Separate the garlic cloves and peel off the skin. Mince the cloves with a rocking motion of your knife.
Mince the onion: Cut the onion in half and place the cut side down on the cutting board. Make vertical cuts across the onion. Turn the onion 90 degrees and make a crosshatch pattern with the previous cuts. Chop with a rocking motion of your knife until it’s minced.
Chop the thyme: Pull the thyme leaves from the stem then chop finely with a rocking motion.
Chop the parsley: Bunch the parsley into a small mound on your cutting board and chop finely with your knife.
Cook:
Caramelize garlic and onion: Place a pan on medium heat until hot. Add 2 tbsp olive oil, 1 tbsp garlic, 1 tsp thyme, and 2 oz onion. Stir for 2 minutes.
Cook the shrimp and squid: Add 4 oz squid and 6 oz shrimp. Stir for 3 minutes.
Cook the mussels: Add 4 oz mussels and 1/4 cup white wine. Stir for 30 seconds.
Season the seafood: Season with 1 tbsp tomato paste, 1/2 tsp salt, 1 tbsp Italian seasoning, 1 tsp Cajun seasoning, 1/2 tsp pepper, 1/2 tbsp lemon juice, 1/2 tsp dried oregano, 1 tbsp all-purpose flour. Mix well.
Make the sauce: Add 1 cup homemade tomato sauce and 1 cup unsalted chicken broth. Cook for 3 minutes.
Stir in the pasta: Add 16 oz cooked squid ink spaghetti.
Garnish and serve: Sprinkle with 2 tbsp parsley. Enjoy.