Squid Ink Pasta

Believe it or not I’ve managed to get a bit of cooking in while in New York. The lovely little place I’m renting in Brooklyn has a fully stocked kitchen which makes me feel at home and saves me some cash.

I mentioned a place called Eataly in a previous post. Guys. This place is not only a grocery stocked with all things Italian, but an eatery with several little “cafes” situated within the actual store. It’s seriously brilliant. I may or may not have overdone it, snagging cheese, meats, veggies, fruit and the end-all squid ink pasta. I’ve been wanting to try this forever, but have never seen it in Hawaii. (I suppose I could make some, but that will need to be a project for another day).

The pasta was freshly made and while the good folks at the pasta counter suggested I top it with calamari (obviously) the selection of fresh mushrooms won my attention.

Overall, the pasta was delish, however I was hard pressed to taste the squid in it. Regardless, this would be fun to serve for a dinner party. I’ve kept the recipe simple to showcase the pasta itself, but would be excellent with seafood, fresh herbs, or tomatoes.

Squid Ink Pasta with Mushrooms
serves 2

1/2 pound squid ink pasta (fresh if you can get it)
2 TBL olive oil
2 shallots, chopped
1 garlic clove, chopped
1 cup mushrooms (I used little honshemejis)
salt & pepper to taste
freshly grated parmesan cheese

Add about 2 tsp salt to a pot of boiling water, then the pasta. Cook 2-4 minutes or until al dente. If your pasta is not fresh, prepare according to package directions. Strain pasta, reserving 1/2 cup of the pasta water.

In a skillet over medium heat saute shallots in olive oil until soft. Add garlic and mushrooms and saute another 2-3 minutes. Season with salt and pepper.

Add pasta to the skillet along with the reserved pasta water. Toss to coat. Add parmesan as desired. Enjoy!

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6 thoughts on “Squid Ink Pasta

  1. I LOVE squid ink pasta! It’s so tasty and the fact that it’s a simple mushroom pasta is even better. This is the simple Italian cuisine I can’t get enough of!

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  2. That’s totally fascinating! I’ve heard of it but never had it. I love the simplicity of this. I’m going to blow up like a balloon at this rate. They’re fantastically healthy recipes but they’re so tasty I pretty much throw portion control out the window. 😀

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  3. I haven’t had this in years, but the taste memory started by your post has developed into a craving. I’ll definitely be giving your recipe a try. Have a great weekend.Blessings…Mary

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  4. Looks very interesting. We had it under our noses the whole time at a nice Italian grocery store just like the one you described, where you walk by the isles and dip home-made chunks of ciabatta bread in various bowls of olive oil so you can taste all of their flavors and so on…So, as I was saying, though we have this pasta right under our noses and always planned to do something with it, we never managed to so far, because something else was always first on “the list”. But now you reminded me of it and we must go grab it! 🙂

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  5. Interesting….I’ve never had Squid Ink Pasta. Do we even have that in Hawai’i? Maybe we have to make it on our own? That would be a lot of fun. What does it taste like? Does it taste like regular pasta? I’m so curious, as you can tell. Anyway, you are lucky you got a kitchen. It totally saves a lot of money while traveling. I remember more of the awesome food I made in Europe than the restaurant food. How long are you going to be gone?

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    1. I’ve never seen this pasta in Hawaii, although we could def make it! I think I’m going to give it a try when I get home, next Tuesday. Def going on a detox when I get home, too much food!

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