Pasta and seafood are great when they come together. Think about all the variations: Shrimp, mussels, octopus, clams, scallops, anchovy, and so on… they all make healthy and delicious complements for a pasta recipe. But this recipe goes one step ahead and tells you how yummy a squid ink pasta with calamari recipe is.
Use of squid ink in the kitchen and squid ink pasta dishes are so popular among Mediterranean countries, especially among Greek islanders. However, we had the chance to taste this great combination when we visited Italy last year. Avocado pasta recipes have always been my favorite, but, as a seafood addict, this squid ink pasta with calamari is also on the top of the list for me.
Actually this is not the recipe how to make the dough. I used a bag of squid ink pasta that I bought in Italy, but they are available in big supermarkets, on-line shops or in most Italian stores. Making your own squid ink fresh pasta is also possible of course.
When you buy your pasta, it is best to stick to package instructions, and I did so. For the calamari, getting a soft and chewable texture may be difficult, especially if you use frozen calamari rings as I did. A bottle of beer will help you to make it softer. After the rings thaw out, put them in a bowl and add a bottle of beer. Keep in refrigerator minimum one hour, preferably a few hours, but for the best result at least six hours. Then drain the beer and cook.
Some cherry tomatoes and garlic made the calamari even tastier and were perfect match with squid ink pasta. For a fresher feeling I added some lemon juice to my dish and had some arugula. You can enjoy your pasta with a glass of finely chilled white wine and forget about everything else!