Squid Ink Pasta with Octopus
Ingredients
- 1 lb black squid ink spaghetti
- 12 oz octopus tentacles
- 4 tbsp olive oil
- 1 shallot
- 4 cloves garlic
- 1 cup red wine
- 2 tbsp tomato paste concentrate
- 1 tbsp squid ink
- 1/4 cup minced parsley
- reserved pasta water
- salt and freshly ground black pepper
Instructions
- I used pre-cooked octopus tentacles. Slice the tentacles in bite size pieces. Thinly slice the shallot and mince the garlic. Mince the parsley and set aside.Boil the pasta in a large pot of salty water (I put 2-3 big tablespoons of salt in the water) according to the packaging. Make sure you reserve about a cup of pasta water before draining the pasta.While the pasta is boiling, in a large pan saute the onion in the olive oil. After a few minutes add the minced garlic and octopus to the pan. Season with salt and pepper and add the tomato paste and the squid ink. Cook for a couple of minutes then add the red wine and cook until it reduces more than half. Add in the pasta, the parsley and about half a cup of reserved pasta water. Mix well and see if more water is needed. Check for seasoning and serve with extra olive oil on top.
Notes
I had some extra cooked octopus tentacles that I grilled on a grill pan and simply seasoned with good olive oil and salt and pepper and I placed it on top of each bowl of pasta.