squidink linguine with squid
squid ink linguine with squid
made a 5-course gourmet family dinner for mother’s day on 10.5.2020. ^^
5th course was squidink linguine with squid. 🙂
squidink linguine was one of 2 best dishes this evening, especially delicious…
prawn pasta in prawn bisque sauce was excellent too but squidink was better..
squidink was the best i made..the very flavourful chalky powdery texture & perfectly al dente pasta..simply excellent!
this though many good restaurants can do the same la..so even best still cannot say better than outside..
just brown 6 cloves of garlic in olive oil, add chicken stock and white wine and reduce, then add the squid ink sacs. i used squid ink taken from maybe 10-15 squids which i kept for use. seems not so easy to get squid ink in singapore? and expensive!
when serving, add squid seasoned with fish sauce and white pepper (i cross cut the squid), and cooked for couple mins, add pasta and 15g butter, off fire and tossed. add sweet basil to garnish.
a superb, delicious, simply the best squidink linguine with squid! 🙂
c.h.e.f andy
Ingredients-
- one large squid cross cut, inc tentacles and wings
- 200g linguine
- 10-15 squid ink sacs
- 6 cloves garlic
- 150ml chicken stock
- 30ml white wine
- 15g butter
Directions-
- brown 6 cloves of garlic in olive oil, add chicken stock and white wine and reduce, then add the squid ink sacs. set aside.
- when serving, add squid seasoned with fish sauce and white pepper,, and cook for couple mins, add linguine and 15g butter, off fire and tossed. add sweet basil to garnish.
c.h.e.f 