What is true of pig is true of squid, too.
The recipe of squid ink bigoli, indeed, proves that of squid, too, nothing is thrown away!
There are many seafood recipes, but this has a rare peculiar charm, due to its intense black colour, which will bewilder you, but don’t run away! This dish is a dainty.
Maybe not everybody knows that the recipe of squid ink pasta has two versions: one from the area around Catania and one from Venice’s lagoon.
The humble origins of this dish show how deep a connection it has with its land: what once was an item of food for the lower classes, now is a gastronomic speciality known all around the world.
Whereas the Sicilian version employs tomatoes, too, our local recipe is an all black one!
Recipe of squid ink bigoli
Ingredients for 4:
- ½ glass white wine
- 1 small shallot
- 3 clusters of parsley
- 4 spoons of extra-virgin olive oil
- 400g spaghetti
- 500g medium-sized squids
- salt to taste
- pepper to taste
Clean the squids by opening their ink sacs with a pair of scissors. Carefully remove the ink sacs and put them aside.
Cut the sacs into slices, the tentacles into small pieces. Chop the shallot.
Heat up three spoons of extra-virgin olive-oil in a big pan, brown the shallot and add the squids. Let them brown for two minutes at a high temperature. Lower the temperature, add the chopped parsley and half glass of white wine. Cook for twenty minutes, adding water when the wine has evaporated. Make sure the squids are soft enough before you stop cooking.
In the meanwhile, empty the ink sacs you’ve previously put aside in a glass. In order to release the ink, use scissors or carefully stick the sacs with a toothpick.
Pour the squid ink in the pan and colour the sauce by cooking it for a minute over a high heat. Sprinkle with a pin of salt and pepper.
Cook the spaghetti or bigoli and drain them when they are al dente, but make sure you spare some cooking water.
Heat the spaghetti in the pan again, so that they can be coloured and dilute the sauce by adding some cooking water.
Sprinkle your squid ink spaghetti with chopped parsley and serve.