reserved the squid-ink pouch in the freezer when i was cooking a grilled large squid. there was also a defrosted squid in the chiller & couple prawns which needed to be used before the head turned black, so decided to cook squid-ink pasta. this my first attempt. 🙂
i used the squid-ink from 3 squids, from the large one & 2 medium ones.
as usual i browned a whole bulb of garlic cloves in olive oil over low fire, and set aside. i seasoned the prawns & squid in 1 teaspoon fish sauce & white pepper. i added 2 teaspoon butter to the pan & turned to high fire till it just began to smoke, then i added the squid & prawns & cooked to about 90%. i removed the squid & prawns & added back the garlic olive oil & added 1 chopped chilli padi and the squid ink. then i added white wine & 1 teaspoon sugar & reduced.
meanwhile i boiled some spaghetti till just before specified time (just before al dente). i added back the squid & prawns & then the spaghetti, off the fire & tossed.
it was a really good squid-ink pasta, really tasty. i would say matching in taste the squid-ink pasta at al borgo. well almost la. haha! 🙂