Squid Ink Pasta with Calamari

As adventurous an eater that I am it might come as a little surprise that squid ink pasta kind of sounded a little gross to me.  I’ve seen it a zillion times and heard a zillion times how delicious it is.  Well tonight I am a believer, I get what they are saying.  There is a guy that sells fresh pasta at my local farmer’s market, one of which is squid ink, so I bought a container to try.  Strangely, I wanted to make a recipe that I’ve seen many times, squid ink pasta with calamari.

What resulted was a beautiful and tasty dish that was really quick to prepare.  Get your kids to try it by serving on Halloween, how fun would that be?

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For the Recipe:

8oz squid ink pasta (I used fresh)

1/4 c. olive oil

1 c. tomatoes, chopped (I used cherry tomatoes from my garden)

1 tsp salt

1/2 tsp. pepper

3 cloves of garlic, minced

1/4 tsp. red pepper flakes (if you want it a little spicier use more)

4-6 mushrooms, depending on size, thickly sliced

1 lb. calamari rings

2 tsp. fresh lemon juice

Start heating some well salted water in a pot for the pasta (see note regarding pasta).  In a large pan heat the olive oil over medium high heat and add tomatoes.  Cook for a few minutes to soften them up then add the salt, pepper, garlic and pepper flakes.  Cook an additional 1 or two minutes, then add the mushrooms and cook for about 3 or so minutes.  The water should be boiling by now, add the pasta to the water and cook according to instructions.  Mine was fresh so it only took a few minutes.  Toss the calamari into the tomato mix, cook for no more than 3 or 4 minutes or they will be tough.  When the calamari has about a minute left toss in the pasta and let it finish off in the sauce.  Add the lemon juice at this time also.  Mix well, serve immediately.  You could also mix in some tomatoes right before serving for a little freshness, but it’s totally optional.

Enjoy!

**Note About Pasts** You want your pasta to be finished when your calamari is almost done so you can toss it in and let it cook with the sauce without overcooking the calamari.  I used fresh pasta so it didn’t take long to cook, if you are using dried that will take longer so you might want to give your water a little head start to boiling so the timing works out.

 

 

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