Linguine con Seppie e Pomodoro (Linguine with Ink Squid and Tomato)

Linguine with ink squid and tomato is a delightful pasta dish with the intense flavor and aroma of the sea, perfect for an elegant summer dinner. This recipe is prepared with ink squid, fresh or canned tomatoes, garlic and a shallot, all flavored with wine and squid ink, which gives just a very particular taste. Needless to say if you want to prepare a good sauce, the trick lies in the freshness of the squid: the fresher it is, the tastier the sauce! The ink contained inside the sack is expelled by the squid when it is threatened. In the past this dark liquid was used as writing ink, but nowadays its use is only culinary.  It is rich in melanin, mucus and amino acids. It is commonly used as a condiment for pasta (very common in Sicilian cuisine) and risotto. The preparation of this recipe is simple and fast but does require some skill to clean the fish. To facilitate this step, you can ask your fishmonger  to clean it, without doubt the most complicated part of the whole recipe.

LINGUINE ALLE SEPPIE E POMODORO (LINGUINE WITH INK SQUID AND TOMATO)

Preparation time: 40 minutes    Cooking time: 20 minutes    Servings: 4

INGREDIENTS

340 g (12 0z) linguine, artisanal pasta (Faella, Martelli)
400 g (15 oz) small ink squids (each about 4-5 in. long)
450 g (1 pound) tomatoes, San Marzano or Roma (peeled and diced) or 300 g (10 oz) canned San Marzano tomatoes
4 tablespoons olive oil (Extra Virgin)
2  garlic gloves
1 shallot, finely sliced
120 ml (½ cup) dry white wine
3 tablespoons parsley, finely chopped
Salt and freshly ground pepper

DIRECTIONS

1. Clean the squid as follows: pull out the bone, cut off the head from the rest of the body and remove the skin. Remove the interior organs and the tooth. Set aside the ink sack (be careful not to break it) . Cut away the eyes with scissors. Wash well under running cold water. Dice the body into strips or squares
2. In a saucepan, bring 3 liters of salt water to a boil
3. In a nonstick skillet over medium-low heat sauté the garlic and shallot in the olive oil. Add the squid and cook for 5 minutes stirring frequently, add the white wine and continue cooking until it evaporates. Add the tomatoes and squid ink from one or two sacks. Cook over medium heat for about 10-15 min. The meat should be tender and soft. Season with salt and pepper, and add the parsley
6. In the meantime, while the sauce is cooking, toss the pasta and cook for approx. 10 min. (according to the instructions on the package). Drain the linguine and pour into the pan with the sauce, mix well and sauté for a few seconds, then serve.

Note: You can replace the plain olive oil with chili pepper-flavored oil, which makes this dish – very elegant and impressive in any case – a touch spicier … and aphrodisiac ;-)! Paola