Before diving deep into the splendor that is spicy squid ink fettuccine, let’s think about what might accompany this striking dish beautifully. A classic pairing that complements the brininess of the squid ink is a crisp white wine, such as a Sauvignon Blanc or a Pinot Grigio. Alternatively, if you’re in the mood for something a little heartier, a light-bodied red like a Chianti might do the trick.
For appetizers, consider a fresh caprese salad with ripe tomatoes, creamy mozzarella, and fragrant basil. It offers refreshing flavors that balance the intensity of squid ink. A side of garlic bread is another classic addition, perfect for mopping up any leftover sauce. If you’re feeling adventurous, a zesty citrus salad can create a delightful contrast.
What is Spicy Squid Ink Fettuccine?
Spicy squid ink fettuccine consists of homemade pasta infused with squid ink, offering a unique briny flavor. The ink is a natural secretion from squid that adds color and a sea-like essence to the dish. This recipe combines the fettuccine with a spicy tomato sauce, seafood, and garnishes like fresh herbs and lemon. It’s a decadent dish that elevates a simple pasta night into something extraordinary.
What is the Flavor Profile of This Dish?
When it comes to flavor, spicy squid ink fettuccine doesn’t just tread the waters; it dives headfirst. The squid ink lends a delicate umami punch that’s slightly briny, evoking the sea. Pair that with the other elements of this dish — sweet crushed tomatoes, a kick from Calabrian chile peppers, and the freshness of herbs — and you have a harmonious blend that’s both rich and invigorating.
What Makes This Recipe Different From Other Spicy Squid Ink Fettuccine?
What sets my spicy squid ink fettuccine apart from others? The combination of fresh ingredients and a homemade approach makes it truly special.
1. Homemade Pasta: Using a fresh squid ink pasta elevates this dish. The texture is tender, and the flavor is unrivaled compared to store-bought options.
2. Hearty Seafood Medley: By including scallops, shrimp, and squid, this recipe encapsulates a delightful seafood experience.
3. Spicy Tomato Sauce: The sauce’s kick isn’t just spice for spice’s sake. The Calabrian chile peppers give a unique fruitiness, beautifully complementing the richness of the pasta.
4. Balancing Fresh Herbs: Fresh basil and parsley provide brightness that cuts through the heaviness of the dish, making each forkful feel light and exciting.
Ingredients You’ll Need
For the Spicy Tomato Sauce:
- 1 ½ tablespoons extra-virgin olive oil
- 2 cloves fresh garlic, minced
- 1 ¼ cups finely diced sweet onion (about 1 medium onion)
- ¼ teaspoon crushed Calabrian chile peppers
- ½ teaspoon smoked paprika
- 1 (28-ounce) can whole plum tomatoes, with juices
- Pinch of granulated sugar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Squid Ink Pasta Dough:
- 2 cups all-purpose flour, plus extra for dusting
- ½ teaspoon fine sea salt
- 3 large farm-fresh eggs
- 1 large egg yolk
- 1 tablespoon squid ink
For the Pasta Dish:
- ¼ cup extra-virgin olive oil, plus more for finishing
- 5 cloves garlic, minced
- ¼ teaspoon crushed Calabrian chile flakes, adjustable to taste
- 12 fresh sea scallops, side muscle removed
- 12 large shrimp, peeled and deveined
- 12 ounces cleaned squid, sliced
- Kosher salt and freshly cracked black pepper
- 2 cups prepared spicy tomato sauce
- 1 cup clam broth or juice
- 2 tablespoons cold unsalted butter
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh basil, plus extra for garnish
- 2 tablespoons freshly grated lemon zest, for garnish
- ½ teaspoon finely grated Parmesan cheese, for a finishing touch
Step-by-Step Directions
Step 1: Prepare the Spicy Tomato Sauce
Start by heating the olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, sautéing until the onions become translucent. This step releases aromas that will draw everyone into the kitchen.
Next, add the crushed Calabrian chile peppers and smoked paprika. These spices introduce tantalizing notes. Stir well, letting them bloom in the oil for about a minute. Add the entire can of whole plum tomatoes (carefully break them up in the skillet) along with their juices. Stir in a pinch of sugar, salt, and pepper. Let it simmer for about 20-25 minutes, allowing the flavors to meld beautifully.
Step 2: Prepare the Squid Ink Pasta Dough
On a clean surface, combine the all-purpose flour and sea salt. Create a well in the center and add eggs, yolk, and squid ink. Using a fork, gradually incorporate the flour into the eggs, mixing until a shaggy dough forms.
Knead the dough for about 5-7 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes. Resting is important, allowing the gluten to relax — we want a tender pasta.
Step 3: Roll Out the Pasta
After resting, divide the dough into four parts. Roll out each part using a pasta machine or a rolling pin, working until the pasta is thin. Dust with flour to prevent sticking as you go. Cut into fettuccine strips.
Step 4: Cook the Seafood
In a large pot, heat the olive oil over medium-high heat. Add minced garlic and let it sizzle for about 30 seconds. Carefully add the scallops and shrimp, cooking for about 2-3 minutes on each side until they turn opaque.
Add the squid rings and tentacles next. Cook for another minute until they are just done, seasoned with salt and pepper. Remove the seafood from the pan and set aside.
Step 5: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the freshly made squid ink fettuccine and cook for about 3-4 minutes, or until al dente. Reserve about a cup of pasta water before draining the fettuccine.
Step 6: Combine Everything
In the same skillet where you cooked the seafood, add the spicy tomato sauce and clam broth. Bring it to a simmer. Toss in the drained fettuccine, adding a bit of reserved pasta water as necessary to achieve glaze and perfect coating.
Stir in butter, parsley, and basil, allowing everything to meld just before serving. Balance flavors with additional salt, pepper, and lemon zest.
Tips On Making Spicy Squid Ink Fettuccine
Use Fresh Ingredients: Fresh seafood and ripe tomatoes elevate this dish exponentially.
Taste as You Go: Building flavors is crucial; make adjustments with salt, pepper, and spice as you combine ingredients.
Don’t Overcook Seafood: Overcooked seafood becomes rubbery. Keep an eye on the cooking times.
Rest the Dough: Allow the pasta dough to rest. This process helps develop a more manageable dough.
Utilize Leftovers Wisely: This dish can be a canvas for your leftovers. Add in any seasonal veggies or additional seafood you have on hand.
Nutrition Information
Per serving (estimated based on recipe yield of 4 servings):
- Calories: 520
- Protein: 38g
- Fat: 15g
- Carbohydrates: 63g
- Fiber: 4g
How Can I Store This Spicy Squid Ink Fettuccine?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of clam broth or water to prevent drying out.
Substitute Options for Ingredients
- Squid Ink: If you can’t find squid ink, cuttlefish ink or other seafood-based inks are excellent alternatives.
- Fresh Seafood: If fresh scallops are unavailable, you can substitute with canned clams or mussels. They won’t quite match the texture but offer similar flavor.
- Tomatoes: In the absence of whole plum tomatoes, use crushed tomatoes or diced tomatoes. Be sure to adjust the seasoning, as crushed tomatoes can be tangier.
- Fresh Herbs: If fresh parsley or basil is out of reach, use dried herbs instead, though they won’t provide the same freshness or vibrancy.
Conclusion
Spicy squid ink fettuccine is more than just a dish — it’s an experience. From rolling out the pasta to embracing the fresh flavors of the sea, every step is a celebration of food. Trust me; once you try this recipe, it’ll stay in your dinner rotation.
With the right ingredients and techniques, you can transport your taste buds right to the coast of Italy. So, grab your apron, get ready to impress, and enjoy the journey that is cooking. Happy eating!
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Spicy Squid Ink Fettuccine – Treat Indulgently
Description
Have you ever tried a dish that looked like it had traveled straight from the depths of the ocean? Enter spicy squid ink fettuccine — a dish that’s not only visually intriguing but also bursting with unique flavors. The dramatic black color of the pasta makes it a showstopper on any table, while the rich taste will leave your taste buds dancing.
As a food enthusiast and someone who's spent years in the kitchen, I can tell you that squid ink pasta isn't just a pretty face. It's packed with a depth of flavor that complements seafood like nothing else. Let’s journey into the craft of making this delicious dish. Together, we will break down everything you need to know about spicy squid ink fettuccine.
Ingredients
For the Spicy Tomato Sauce:
For the Squid Ink Pasta Dough:
For the Pasta Dish:
Instructions
Step 1: Prepare the Spicy Tomato Sauce
-
Start by heating the olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, sautéing until the onions become translucent. This step releases aromas that will draw everyone into the kitchen.
Next, add the crushed Calabrian chile peppers and smoked paprika. These spices introduce tantalizing notes. Stir well, letting them bloom in the oil for about a minute. Add the entire can of whole plum tomatoes (carefully break them up in the skillet) along with their juices. Stir in a pinch of sugar, salt, and pepper. Let it simmer for about 20-25 minutes, allowing the flavors to meld beautifully.
Step 2: Prepare the Squid Ink Pasta Dough
-
On a clean surface, combine the all-purpose flour and sea salt. Create a well in the center and add eggs, yolk, and squid ink. Using a fork, gradually incorporate the flour into the eggs, mixing until a shaggy dough forms.
Knead the dough for about 5-7 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes. Resting is important, allowing the gluten to relax — we want a tender pasta.
Step 3: Roll Out the Pasta
-
Step 3: Roll Out the Pasta
Step 4: Cook the Seafood
-
In a large pot, heat the olive oil over medium-high heat. Add minced garlic and let it sizzle for about 30 seconds. Carefully add the scallops and shrimp, cooking for about 2-3 minutes on each side until they turn opaque.
Add the squid rings and tentacles next. Cook for another minute until they are just done, seasoned with salt and pepper. Remove the seafood from the pan and set aside.
Step 5: Cook the Pasta
-
Bring a large pot of salted water to a rolling boil. Add the freshly made squid ink fettuccine and cook for about 3-4 minutes, or until al dente. Reserve about a cup of pasta water before draining the fettuccine.
Step 6: Combine Everything
-
In the same skillet where you cooked the seafood, add the spicy tomato sauce and clam broth. Bring it to a simmer. Toss in the drained fettuccine, adding a bit of reserved pasta water as necessary to achieve glaze and perfect coating.
Stir in butter, parsley, and basil, allowing everything to meld just before serving. Balance flavors with additional salt, pepper, and lemon zest.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 63g21%
- Dietary Fiber 4g16%
- Protein 38g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use Fresh Ingredients: Fresh seafood and ripe tomatoes elevate this dish exponentially.
- Taste as You Go: Building flavors is crucial; make adjustments with salt, pepper, and spice as you combine ingredients.
- Don’t Overcook Seafood: Overcooked seafood becomes rubbery. Keep an eye on the cooking times.
- Rest the Dough: Allow the pasta dough to rest. This process helps develop a more manageable dough.
- Utilize Leftovers Wisely: This dish can be a canvas for your leftovers. Add in any seasonal veggies or additional seafood you have on hand.
