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Step-by-Step Guide to Prepare Ultimate Pitch Black Squid Ink Pasta

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Pitch Black Squid Ink Pasta

Before you jump to Pitch Black Squid Ink Pasta recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Take the stairs. Instead of choosing the elevator, climb the stairs to your floor. This isn't as easy to do if you work on a very high floor but if you work on a lower floor, utilizing the stairs is a superb way to get some extra exercise. If you do work on a super high floor, why not get off the elevator a couple of floors earlier and walk the rest of the way? Most people will decide to be idle and take an elevator instead of choosing exercise on the stairs. Even if you only have one flight to climb, climbing down and up it during the day is a great way to get extra exercise.

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We hope you got insight from reading it, now let's go back to pitch black squid ink pasta recipe. To cook pitch black squid ink pasta you need 12 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to prepare Pitch Black Squid Ink Pasta:

  1. Provide 300 grams of Oval squid (or cuttlefish).
  2. Provide 200 grams of Pasta.
  3. Provide 1 of ink sac Squid ink.
  4. Use 1 of Squid liver.
  5. Use 20 of Unshelled Manila clams.
  6. Provide 3 tbsp of ● Olive oil.
  7. Take 1/2 small of ● Onion.
  8. Use 1 clove of ● Garlic.
  9. Take 1 tbsp of ● Thai fish sauce.
  10. Take 1 dash of ● Black pepper.
  11. You need 1 dash of ● Salt.
  12. Get 100 ml of ● White wine.

Instructions to make Pitch Black Squid Ink Pasta:

  1. Degrit the Manila clams. Once degritted, rub the shells together to clean..
  2. Mince the garlic and onion..
  3. Cut up the squid. Do not soak the squid in water or rinse it..
  4. There is a bone at the base of the body, so separate the tentacles from the body with your fingers. Be careful not to smash the ink sac or the liver. They will come out by gently pulling..
  5. The bluish organ is the ink sac. Pull it apart gently without breaking it open..
  6. Make an incision under the eyes, and pull out the liver. It will have a beige color..
  7. Remove the transparent bone by pulling on it..
  8. There will be a seam where the bones were removed, so insert a knife and cut along the seam..
  9. It should look like this butterflied..
  10. Turn it over, and pull the fin to the center..
  11. Then, tear off the fin..
  12. Slice the squid in half by cutting down the center, trim off the tough edges, and remove the thin outer membrane on both sides with a paper towel or damp cloth..
  13. Make small shallow cuts in the flesh lengthwise, then thinly slice the flesh in the other direction by laying the knife at an angle and sliding it down the flesh..
  14. This method of cutting will collect the sauce more easily..
  15. Heat olive oil in a frying pan, and sauté the garlic until fragrant. Add the onion, and sauté until golden brown..
  16. Add the white wine and nam pla, bring to a boil, then add the Manila clams..
  17. Start boiling the pasta..
  18. Once the clams open up, season with salt and pepper. Squeeze the squid ink into the pan, add the liver, and mix. If the liquid boils out, add some pasta water to the sauce. Add the squid and lightly toss..
  19. Transfer the pasta to the squid ink sauce, coat it evenly, then it's ready to serve..

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