Sauce ideas, and/or accoutrements for squid ink pasta
- letsindulge Dec 22, 2013 12:17 AM
I've enjoyed squid ink risotto with grilled squid, prawns, and asparagus, but am unsure what preparation to use for the pasta. Might it be overly briny to use a fresh uni sauce as follows?
1 pound pasta
1/4 cup cream
1/3 cup freshly grated Parmesan cheese
Salt and black pepper
8 ounces fresh sea urchin (uni)
4 Tablespoons unsalted butter
2 cloves garlic, chopped
3 Tablespoons finely chopped chives
Your suggestions appreciated.
I would leave out the cheese and garlic as those flavors will overpower your seafood. Simple is better.
I'm not sure of the exact ingredients for the uni sauce but if it contains cream or cheese I'd be mildly surprised. My guess is uni, butter, shellfish stock, some kind of dried chile (Aleppo maybe) and possibly piment d'espelette. It could have a drop of cream and some kind of acid, lemon or ?
For my personal preference, I'd say skip the cream, parmigiano, and most of the uni. Use some clams and the squid you'll get the ink from.
Saute a smashed clove of garlic and a pinch of peperoncino in olive oil until the garlic just starts to golden. Discard the garlic.
Toss in cut squid and saute with a sprig of thyme until almost cooked.
Add a small shot of white wine, then in go your clams. Cover to steam and until the clams just open and release their juices.
Uncover and remove clams from their shells and add them back to the pan. Remove the thyme sprig.
Add the squid ink to the pan with a ladle of the pasta cooking water and mix until black (if you want to be "cheffy", you can toss in some cubes of cold butter at this point to make it glossy and thicken)
Toss in pasta that's almost cooked through and finish in the pan.
Serve coiled with a tongue of uni on top and a pinch of fresh finely chopped parsley.