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Old 10-25-2008, 01:51 PM   #1
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Squid Ink Pasta

I picked up a package of squid ink noodles at World Market the other day. Now I am just sitting here looking at them wondering what the heck to do with them. Anybody have any suggestions for me???

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Old 10-25-2008, 02:19 PM   #2
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This looks good....I believe you said you like sea food right??

Squid ink pasta with prawns, chilli and herbs: Recipes: UKTV Food

I also saw one for a crab white sauce!!
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Old 10-25-2008, 02:46 PM   #3
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be careful not to overdue anything with a strong fishy flavor when adding to ink pastas. if done well, the pasta should have a subtle fishy flavor that shouldn't be heaped upon, nor covered up.

i've had it primavera style, with lots of julienned veggies, evoo, and shaved romano. also, it's often served as a side pasta, since it's dramatic looking and specially flavored. great with mildly flavored grilled fishes, and garlic sauteed baby veggies on a color contrasting plate.
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Old 10-25-2008, 03:39 PM   #4
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Quote:
Originally Posted by sattie View Post
I picked up a package of squid ink noodles at World Market the other day. Now I am just sitting here looking at them wondering what the heck to do with them. Anybody have any suggestions for me???

You can use them as you would regular noodles. Try googling "squid ink pasta recipes" and see what you get. As for myself, I was served these as a side dish in a restaurant, (shame on me for not noticing in the menu) and I just couldn't eat them. Black noodles just turned me off.
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Old 10-25-2008, 03:49 PM   #5
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Squid Ink pasta is very mild. In fact, whether I've purchased it & cooked it myself (different brands) or enjoyed it in restaurants, I've yet to come across one that had even a remotely fishy taste.

When preparing it, frankly I just look at it as a color component more than anything else. Thus I try to keep things light, bright, & contrasting. And simple.

Favorite for me is a light cream/Alfredo-type sauce with bits of diced tomato & perhaps some chopped arugula for color. Shrimp, lobster, crab legs (or the imitation surimi) all make nice additions.

Just keep it simple & think of the ink color more as a color rather than a flavor.
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Old 10-25-2008, 04:11 PM   #6
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Squid Ink pasta is very mild. In fact, whether I've purchased it & cooked it myself (different brands) or enjoyed it in restaurants, I've yet to come across one that had even a remotely fishy taste.
breezy, you've gotten ripped off. i guess repeatedly. why not just use food coloring?

yes, it shouldn't be fishy as the tide, but it should have a flavor different than regular pasta. sorta like anchovies don't taste like anchovies when disintegrated into a sauce, but they add a level of flavor.
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Old 10-25-2008, 04:21 PM   #7
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Either that, or the Squid Ink pasta you've been enjoying has been made with less-than-fresh/wholesome squiddy ingredients - lol!!

I mean really - even fresh squid & bottled squid ink are barely "fishy". After cooking? Nada.
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Old 10-25-2008, 04:28 PM   #8
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lol.
nope, i showed a squid your post and, well, you know what happens. yum!

actually, i have had poorly made squid ink pasta, with "less than wholesome" ingredients, and it sucked. it was sent back for a sub.

how do you know how something is supposed to taste if it all tastes the same?
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Old 10-25-2008, 05:35 PM   #9
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Thanks for the replies and insight to this. I have googled recipes but I wanted to know who on DC has tried squid ink pasta and how it was prepared and how they liked it.

So it is best paired with seafood from what I am reading?
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Old 10-25-2008, 06:01 PM   #10
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That's what I'd do. I can't even think of Squid Ink pasta with something like a sausage or a meat sauce.

But again, even with seafood I'd still go for a cream sauce using tomato for accent rather than a full tomato sauce. I just think the flavors & appearance are much more effective.
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