Linguine con Seppie e Pomodoro (Linguine with Ink Squid and Tomato)

2 Jul

Linguine with ink squid and tomato is a delightful pasta dish with the intense flavor and aroma of the sea, perfect for an elegant summer dinner. This recipe is prepared with ink squid, fresh or canned tomatoes, garlic and a shallot, all flavored with wine and squid ink, which gives just a very particular taste. Needless to say if you want to prepare a good sauce, the trick lies in the freshness of the squid: the fresher it is, the tastier the sauce! The ink contained inside the sack is expelled by the squid when it is threatened. In the past this dark liquid was used as writing ink, but nowadays its use is only culinary.  It is rich in melanin, mucus and amino acids. It is commonly used as a condiment for pasta (very common in Sicilian cuisine) and risotto. The preparation of this recipe is simple and fast but does require some skill to clean the fish. To facilitate this step, you can ask your fishmonger  to clean it, without doubt the most complicated part of the whole recipe.

LINGUINE ALLE SEPPIE E POMODORO (LINGUINE WITH INK SQUID AND TOMATO)
Preparation time: 40 minutes    Cooking time: 20 minutes    Servings: 4

Linguine con seppie e pomodoro

INGREDIENTS
340 g (12 0z) linguine, artisanal pasta (Faella, Martelli)
400 g (15 oz) small ink squids (each about 4-5 in. long)
450 g (1 pound) tomatoes, San Marzano or Roma (peeled and diced) or 300 g (10 oz) canned San Marzano tomatoes
4 tablespoons olive oil (Extra Virgin)
2  garlic gloves
1 shallot, finely sliced
120 ml (½ cup) dry white wine
3 tablespoons parsley, finely chopped
Salt and freshly ground pepper

DIRECTIONS
1. Clean the squid as follows: pull out the bone, cut off the head from the rest of the body and remove the skin. Remove the interior organs and the tooth. Set aside the ink sack (be careful not to break it) . Cut away the eyes with scissors. Wash well under running cold water. Dice the body into strips or squares
2. In a saucepan, bring 3 liters of salt water to a boil
3. In a nonstick skillet over medium-low heat sauté the garlic and shallot in the olive oil. Add the squid and cook for 5 minutes stirring frequently, add the white wine and continue cooking until it evaporates. Add the tomatoes and squid ink from one or two sacks. Cook over medium heat for about 10-15 min. The meat should be tender and soft. Season with salt and pepper, and add the parsley
6. In the meantime, while the sauce is cooking, toss the pasta and cook for approx. 10 min. (according to the instructions on the package). Drain the linguine and pour into the pan with the sauce, mix well and sauté for a few seconds, then serve.

Note: You can replace the plain olive oil with chili pepper-flavored oil, which makes this dish – very elegant and impressive in any case – a touch spicier … and aphrodisiac ;-)! Paola

 

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6 Responses to “Linguine con Seppie e Pomodoro (Linguine with Ink Squid and Tomato)”

  1. Filomena Grieco/Savarese July 3, 2013 at 9:28 pm #

    I am searching for the dough recipe for frese, I know how to fix them because I am from Napoli, Italy, but you cannot find them here, in Hemet, California, so I would like to learn how to make them, can you find the recipe for me.

    • Passion and Cooking July 3, 2013 at 9:40 pm #

      Ciao Filomena, ti manderó la ricetta delle frese via email. A presto, Paola

  2. Majella Home Cooking July 6, 2013 at 3:15 pm #

    Seppie (particularly fresh) are difficult to find in the US. Each summer when I travel to our mountain home in Abruzzo, a fish truck comes to our village and sells the fruits of the Adriatic. I always hesitate to purchase seppie because I am intimidated by the cleaning process. However, I will follow your clear instructions and delicious recipe next week! Grazie!!

    • Passion and Cooking July 6, 2013 at 3:34 pm #

      Thanks for your kind comment! Try my instructions and let me know the outcome! Cari saluti, Paola

  3. Kate Bailward July 6, 2013 at 9:46 pm #

    Is there a trick to getting the ink sac out without breaking it? I have about a 50/50 success rate with that part of the cleaning process – sometimes it comes out whole, sometimes it bursts while I’m removing the bone. Any tips gratefully received!

    • Passion and Cooking July 7, 2013 at 1:51 pm #

      Hi Kate! Thanks for your comment. The cleaning process is pretty tricky but I can suggest to carefully remove the sac before pulling out the bone. It also depends on the freshness of squid, when it is not extremely fresh the process is more difficult and the sac breaks more easily. Practice,of course, is very important, the more often you do, the easier it is. Paola

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