Among many seafood recipes, this has a special charm because of its intense black colour. You may find it pretty unattractive, but trust us: it is a really delicious dish.
- Clean the squids, opening their sacs with a pair of scissors. Carefully remove them and put them apart.
- Reduce the sacs in strips and cut the tentacles into pieces. Mince the shallot.
- Heat three tablespoons of extra virgin olive oil in a big pan, fry the shallot and add the squids. Let brown for two minutes over high heat.
- Lower the heat. Add the minced parsley and half a glass of white wine.
- Cook for 20 minutes, adding water as soon as the wine is completely evaporated. Make sure the squids softened enough, before ending the cooking.
- Break the ink sacs in a glass. To let the ink out, use a pair of scissors or gently sting the squids with a stick.
- Pour the squid ink in the pan. Let the dressing get coloured , cooking over high heat for a minute. Sprinkle with pepper and salt.
- Cook the spaghetti or the bigoli and drain them “al dente”. Pay attention to keep some of the cooking water.
- Place the spaghetti in the pan and cook them in the sauce, adding the cooking water you kept.
- Sprinkle with some minced parsley and serve.
Perhaps not everyone knows that there are two versions of squid ink pasta: the Catanian one and the one of Venetian lagoon. The humble origins of this recipe confirm how much it is rooted in the territory: once, it was a food for humble people. Today, a gastronomic specialty renowned in the whole world. While the Sicilian version also uses tomatoes, ours is total black!