Squid Ink Pasta

Mains
Pasta
Seafood

Easy Level:

Easy

Cook Time:

45 Mins

Servings:

2

We’re happy to be collaborating with the “Asian Food Soldier” Chef Melvyn Lee, ambassador of San Remo pasta for this wholesome recipe video!
In Singapore, spaghetti can be a versatile ingredient, and with this recipe we recognise that it is even more so with this simple squid ink pasta recipe. This is a relatively simple recipe that can be performed in a little under an hour. Tomato paste, chopped basil, and anchovies were used to give the sauce more body and additional taste. Honey was also used in tossing to balance the saltiness of the anchovies and give the pasta an even profile.
Enjoy this dish and share them with your pasta-loving friends!
#themeatmensg #simple #delicious #sanremo #squidink #pastarecipe

Ingredients

Adjust Servings
US / Metric
0.00
g
g
San Remo Vermicelli
0.00
g
g
San Remo Vermicelli
0.00
g
g
fresh squid
0.00
g
g
fresh squid
0.00
onion (diced)
0.00
onion (diced)
0.00
cloves
cloves
garlic (sliced)
0.00
cloves
cloves
garlic (sliced)
0.00
g
g
basil (chopped)
0.00
g
g
basil (chopped)
0.00
cherry tomatoes
0.00
cherry tomatoes
0.00
tbsp
tbsp
tomato paste
0.00
tbsp
tbsp
tomato paste
0.00
tsp
tsp
dried oregano
0.00
tsp
tsp
dried oregano
0.00
pcs
pcs
anchovies
0.00
pcs
pcs
anchovies
0.00
tbsp
tbsp
honey
0.00
tbsp
tbsp
honey
0.00
tbsp
tbsp
butter
0.00
tbsp
tbsp
butter
Extra virgin olive oil to taste
Extra virgin olive oil to taste
Salt & pepper to taste
Salt & pepper to taste

Steps

1

Clean the 300g fresh squids and trim tentacles, keep head with ink sacks intact for later use. Cut squid into one inch pieces and set aside.
Clean the 300g fresh squids and trim tentacles, keep head with ink sacks intact for later use. Cut squid into one inch pieces and set aside.
Mark as completed

2

Boil 250g San Remo vermicelli in water seasoned with extra virgin olive oil, salt and pepper for 8-9mins.
Boil 250g San Remo vermicelli in water seasoned with extra virgin olive oil, salt and pepper for 8-9mins.
Mark as completed

3

At the same time, sauté cherry tomatoes in extra virgin olive oil, salt and pepper. Once skin starts to wilt, remove from pan set it aside.
At the same time, sauté cherry tomatoes in extra virgin olive oil, salt and pepper. Once skin starts to wilt, remove from pan set it aside.
Mark as completed

4

Add 1 tbsp butter to pan, sauté squid slices. Season with dried oregano, salt and pepper. Set aside along with the cooking liquid.
Add 1 tbsp butter to pan, sauté squid slices. Season with dried oregano, salt and pepper. Set aside along with the cooking liquid.
Mark as completed

5

Add extra virgin olive oil into the same pan, season with salt and pepper. sauté diced onions and sliced garlic until soft.
Add extra virgin olive oil into the same pan, season with salt and pepper. sauté diced onions and sliced garlic until soft.
Mark as completed

6

Add tomato paste, chopped basil and anchovies into the pan and continue cooking until aromatic. Add a ladle of pasta water to sauce.
Add tomato paste, chopped basil and anchovies into the pan and continue cooking until aromatic. Add a ladle of pasta water to sauce.
Mark as completed

7

Turn to low heat and add in the cooked pasta. Extract squid ink and add to pasta
Turn to low heat and add in the cooked pasta. Extract squid ink and add to pasta
Mark as completed

8

Toss to coat pasta with squid ink sauce, add 1 tbsp honey and mix well
Toss to coat pasta with squid ink sauce, add 1 tbsp honey and mix well
Mark as completed

9

To serve, garnish pasta with squid slices, cherry tomatoes.
To serve, garnish pasta with squid slices, cherry tomatoes.
Mark as completed

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