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Ingredients requirements of Pasta with black squid ink, squid and pistachio pesto:

1. Need 80 g - pasta/ person (paccheri are the best option but other similar wholed dry pasta is good too)
2. Make ready 400 g for calamari
3. Make ready 1/2 glass of white wine
4. You need for Cherry tomatoes
5. You need for Granulated pistachios (decoration)
6. Give Pistachio pesto
7. Make ready 200 g of pistachios unsalted and untoasted
8. Provide 1 handful - Parmesan
9. Provide 4/5 basil leaves
10. Get - Oil
11. Require Salt
12. Make ready for For sauce
13. Make ready 1 for shallot
14. Prepare Concentrated tomato
15. Take 1 jar for tomato passata
16. You need 1 clove for garlic
17. Prepare 2 of squid ink pockets (depends on size)

There is, of course, squid-ink pasta, in which the squid ink is mixed into the dough so that the pasta itself is jet black. However, that is a completely In this recipe, regular spaghetti is tossed in a tangy sauce made of squid ink, white wine, tomato paste, and squid. It's very interesting and definitely a. The squid ink is what gives the pasta it's gorgeous black color, it also gives it an amazing flavor.

Pasta with black squid ink, squid and pistachio pesto process:

1. Put a big pot of water with rock salt on the fire for the pasta. When it boils add the pasta and cook as per the instructions
2. For the pesto: take the pistachios out of their shells and boil them in a little bit of water for a couple of minutes so that the skin will come off easily. Add in the mixer together with the rest of the ingredients until we’ll mixed. Store in a jar until you need it
3. In a pan add some oil and when hot cook the squid chopped into thin pieces in the pan. Cook for about 10 min on low heat until cooked using the wine as and when needed to ensure it doesn’t stick to the pan. Set aside
4. For the sauce in a pan on low heat add the shallot thinly chopped with some oil and a pinch of salt, leave it to cook for a while. When they are getting golden (not brown) add the passata and the concentrated tomato previously diluted in some hot water. Leave it to cook for 15 min on low heat covered. When ready to serve the pasta add the squid ink one sachet/ sack and the time until it becomes a very intense black.
5. Put the cherry tomatoes in an oven proof dish, add some oil and salt and cook them in the oven on 160/170 for 10-15 minutes
6. When the pasta is ready drain and keep some of the water aside. Add the pesto, the squid, tomatoes and mix well adding some of the water if it looks too thick. On the plate lay down the squid ink sauce and add the pasta on top.

Squid ink pasta has a rich, briny flavor with the faint hint of sea saltiness, which makes it absolutely perfect for pairing with seafood. I made a simple sauce with cherry tomatoes, shrimp, basil, lemon and. Spanish Black Rice Paella with Squid Ink Based Broth. Perfect Squid Ink Pasta with Gennaro. Black Pasta, Spaghetti Squid Ink with Pesto, Seefood Studio Photo.

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