Squid Ink Spaghetti

You won’t believe how simple this squid ink spaghetti is. This recipe uses only 7 ingredients (minus salt and pepper) and comes together in 30 minutes. Squid ink gives the pasta this gorgeous colour along with a rich, briny flavour and a hint of sea-saltiness. I bought the squid ink in Sardinia and have been waiting get the chance to use it, and I am so happy it went to good use in this recipe!

Serves 4

Ingredients:

• 200g white onion

• 3 garlic cloves

• 400g squid

• 8g squid ink

• 500g spaghetti

• chilli flakes

• olive oil

Method:

• For the squid, pull out the tentacles from the main body. Cut just below the eye and discard the insides. Discard the beak as well. Thread your thumb underneath the purple membrane and peel it off to reveal the white flesh. Remove the ‘quill’ from the inside along with any other innards. Slice the body into rings and leave the tentacles whole.

• Boil the spaghetti in salted water, meanwhile sweat down the diced onions in a large saucepan on a medium/low heat, in a generous glug of olive oil until translucent. Add in the chopped garlic and gently cook until fragrant. Add in the squid rings and cook for around 6 minutes.

• In a separate pan, add some olive oil and sautée the squid tentacles for around 5 minutes until cooked. Season with salt and pepper then leave aside.

• Once the pasta is almost cooked, use tongs to transfer it into the saucepan. Add in the a small ladle of the pasta cooking water and use the tongs to stir the pasta as it is simmering and finishing cooking. Turn the heat down and add in the squid ink. Stir everything together and let it thicken, then season with salt and pepper.

• Plate the pasta then top with the squid tentacles, chilli flakes and black pepper.