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Tagliolini al nero di seppia con calamari (Squid-ink tagliolini with calamari)

You'll need

60 ml (¼ cup) mild extra-virgin olive oil 5 golden shallots, finely diced 3 garlic cloves, finely chopped 100 ml white wine 450 gm cherry tomatoes 200 gm canned whole tomatoes 1 tbsp coarsely chopped oregano 2 small red chillies, finely chopped 2 cleaned calamari, sliced into rings, tentacles trimmed   Squid-ink pasta 400 gm (2½ cups) "00" flour 3 eggs 1 egg yolk 50 ml squid-ink (see note) 1 tbsp extra-virgin olive oil


  • 01
  • For squid-ink pasta, process ingredients and a large pinch of salt in a food processor until a dough forms. Turn onto a lightly floured surface, knead until smooth and elastic, wrap in plastic wrap and refrigerate to rest (30 minutes). Divide dough into four, then, working with one piece at a time, feed through pasta machine rollers, starting at the widest setting. Lightly flour dough as you fold and feed it through, reducing settings notch by notch, until pasta is 4mm thick. Pass through tagliolini cutters, dust with flour and set aside.
  • 02
  • Heat olive oil in a large frying pan over medium heat, add shallot and garlic, stir occasionally until tender (15-20 minutes), deglaze pan with wine, add tomatoes, oregano and chilli and stir occasionally, breaking up tomatoes, until thickened (10-15 minutes). Add calamari, stir occasionally until just cooked through (2-3 minutes), season to taste and keep warm.
  • 03
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (2-3 minutes). Drain, toss through sauce, adding a little pasta water if sauce is too thick, and serve hot.
Note Squid-ink is available from select fishmongers.

This recipe is from the April 2012 issue of Australian Gourmet Traveller.

Squid-ink pasta is very common on menus in Sicily. Traditionally, this meant fresh pasta cooked in a squid-ink sauce, but these days the ink is more likely to have been incorporated into the pasta dough.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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