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Reginette and Squid in Squid Ink

Reginette and Squid in Squid Ink

Reginette and Squid in Squid Ink

Reginetteand Squid in Squid Ink
Prep Time 20 minutes
Course Fish, Main Course, Pasta
Cuisine Italian
Servings 6 people


  • 600 g Reginette or Mafalde Pasta
  • 6 sachets of 4 g Squid/Cuttlefish Ink
  • 1 Lemon need some zest from it and the rest for decoration
  • 1 can anchovies
  • 1 fish stock cube
  • 600 g Fresh Squids
  • 3 tbsp Extra Virgin Olive Oil
  • 4 Cloves of Garlic
  • Chopped Parsley


  • Clean the Squids if they are fresh and cut them in rounds. Stir fry with some oil and one crushed garlic clove.
  • Crush the rest of the garlic and stir fry with the oil and the anchovies. Add the content of sachets of squid ink and the stock cube, adding the juice from the squids and cook for few minutes, until it boils. Add some chopped parsley on top and some lemon zest. Leave the squid apart.
  • Boil the pasta (with salt) as per pack instruction and mix all together. Decorate each dish with the squids and a slice of half lemon.
Keyword Black, Blackink, Calamari, Cavolo Nero, Cuttlefish, Inchiostro, Ink, pasta, Seppia, Squids

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