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.
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.
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 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.
For the Spicy Tomato Sauce:
For the Squid Ink Pasta Dough:
For the Pasta Dish:
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.
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.
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.
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.
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.
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.
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.
Per serving (estimated based on recipe yield of 4 servings):
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.
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!
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.
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.
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.
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.
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.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I'm Rachel Ortiz, a registered dietitian and the creator of Treat Indulgently. I combine my love for nutrition and indulgent, satisfying recipes to show you how to enjoy rich, flavorful meals while still making mindful choices. Join me as we celebrate the joy of cooking and treating yourself!