Ingredients for Voodoo Calamari Ink Pasta
- 1 pound calamari
- 1 lb spaghetti
- 1/2 cup dry white wine
- Tomato Sauce
- 1/4 cup chopped fresh parsley
- 2 cloves garlic
- 2 tablespoons olive oil
- Hot Water
- Salt and freshly ground black pepper to taste
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How to Make Voodoo Calamari Ink Pasta
- Prepare the sauce: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add 2 minced cloves of garlic and sauté for 1 minute until fragrant.
- Add 1/2 cup of dry white wine and 1/4 cup of heavy cream to the pan. Bring to a simmer and cook for 5 minutes, allowing the alcohol to evaporate and the sauce to thicken slightly.
- Stir in 1 teaspoon of smoked paprika, 1/2 teaspoon of red pepper flakes (optional), and salt and pepper to taste.
- Cook the pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.
- Add 1/4 cup of squid ink to the sauce and stir well to combine. The sauce will turn a deep, vibrant black.
- Add the cooked pasta to the sauce, along with 1/4 cup of the reserved pasta water. Toss to coat the pasta evenly.
- Add 1 pound of cleaned calamari rings to the pan. Cook for 2-3 minutes, or until the calamari is tender but still slightly firm.
- Stir in 1/4 cup of chopped fresh parsley and 2 tablespoons of grated Parmesan cheese.
- Serve immediately, garnished with extra parsley and Parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
6g
Fat
12g
Carbs
16g
