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Saturday, 4 February 2012

Squid Ink Pasta....

With Chilli Squid and Pancetta.

Dried Squid Ink Pasta.

Cook about five thin slices of Pancetta in a pan until crunchy
(for garnish).

The Squid, you just have to remove any coloured membrane.

Cleaned Squid .

In the mean time , finely chop a clove of garlic, fry in a little hot oil,
then add a can of peeled tomato,
adjust the seasoning ( balsamic vinegar, sugar) and add an Anchovy and fresh Oregano.
When it's reduced into a sauce, add about five finely chopped Black Olives, and rest the sauce.

Just cook the Squid in a hot pan with a little oil, a clove of garlic and a bit of dried chili.
After about one minute add the juice of half a lemon.
( add the Squid to the resting tomato sauce. )

Cook the pasta about twelve minutes in lots of rapidly boiling salted water.
Drain, and combine with the sauce,
serve and garnish with the Pancetta and some finely chopped Basil.


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