Most fishmongers will have fresh squid ink, but if you can’t get hold if it, you can get it here.
Prep time: 90 mins
700 g Squid Ink pasta
700 g Squid
2 Garlic Cloves
2 Tbs Parsley
3 Tbs Olive Oil
Salt & Pepper
1/2 tsp Chili Pepper
2 small bags of Fresh Squid Ink
Make the tomato sauce: Peel and chop, onion and garlic, cook in olive oil on medium heat for 4 to 5 minutes, add the chopped tomatoes, salt, and pepper, and cook for 30 minutes.
Clean the squid and cut into large thick slices.
Add the squid ink in the tomato sauce, add the squid and the chopped parsley.
Cook for 40 minutes on a low heat, without a lid. Add a little bit of water if too dry.
Test the squid with the tip of a knife, it needs to be tender, so if it is not, keep cooking it.
Season and add chili pepper to your taste.
Boil the pasta until al dente, drain and add it to the squid, mix gently, wait two minutes for the pasta to absorb the sauce and serve hot.
This recipe was from Cook’n with Class Uzès.