10 March 2010
Squid Ink Clam Fettuccine
Last night I cooked the squid ink fettuccine that I got from Bosa Foods. Isn't it pretty? I'm not certain there's anything that different about the flavour of squid ink pasta. It tasted not unlike this similarly shaped spinach & chive linguine. Mmmm, flat pigmented pasta.
I used the clam linguine recipe from Had a Glass 2010.
1/2 lb linguine (I used, as you know, squid ink fettuccine)
2 Tbsp olive oil
1 small onion, finely diced (I used 2 shallots instead)
3 cloves garlic, sliced
1/2 cup white wine (I used Gray Monk Latitude 50)
handful cherry tomatoes, halved (I used STRAWBERRY tomatoes)
5 oz (142 g) can baby clams in nectar
pinch of dried chili flakes
grated Parmigiano Reggiano cheese
1/4 cup chopped flat leaf parsley
Cook the pasta (al dente of course). Sweat onion and garlic in olive oil over medium heat (about 5 minutes).
Add the wine, tomatoes, clams (with their nectar) and chili flakes and boil until the liquid is reduced by one third (about 5 minutes).
Add cooked pasta and cheese to the sauce, turning to coat. At this point, I was feeling a bit dubious. Could a sauce made with only wine and clam juice taste good?
(Serve sprinkled with parsley.) Answer: yes. Really, really good.