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Spaghetti with Firefly Squids and Ink

Spaghetti with Firefly Squids and Ink

Preparation time:

  • 15mins

 

Cooking time:

  • 20mins

 

Specialty:

  • Dairy-free
  • Pescatarian

 

In this pasta recipe, we used the firefly squids and their ink. The squid/ink saltiness and seafood flavor are balanced by the sweetness and creaminess of the tomato sauce.  

 

Ingredients (2 Servings):

  • 180g of Spaghetti
  • 0.5lb Firefly Squids
  • 14-16 Cherry Tomatoes
  • 1 Clove of Garlic
  • Extra-virgin Olive Oil 
  • Sea Salt
  • 2 Teaspoons of Squid Ink
  • 1 Teaspoon of Cassava Flour
  • Fresh Chives
  • Black Pepper

 

Instructions: 

  • Cut the cherry tomatoes into halves.  
  • Add 1 clove of garlic to a non-stick pan and simmer with extra-virgin olive oil until golden. Add the cherry tomatoes to the pan.  
  • Season with sea salt and black pepper. Once the cherry tomatoes are fully cooked, add the sauce into the blender and blend until you obtain a very smooth and creamy sauce. 
  • Pre-heat 2 tablespoon of water in a small pot, add the squid ink and stir. Add the cassava flour and whisk all together until you obtain a thick, dense consistency.   
  • Boil some water in a pot and once the water is boiling add 1 tablespoon of sea salt and then add the pasta. The pasta needs to cook for 2 mins less than the time recommended on the box.
  • Stir the firefly squids for a couple of minutes in the same pan where you cooked the tomato sauce. After a couple of minutes turn off the fire. 
  • Drain the pasta and add it to the pan with the squids. Add the tomato sauce and stir until the sauce is fully mixed with the pasta. 
  • Plate the pasta, add some fresh chives and drizzle some extra-virgin olive oil and squid ink.

12.07.2021

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