Authentic home cooking from Italy, with US measurements. 
One-Pan Spaghetti with Squid Ink and Lemon
Here is version 2, where we use all the scraps from cleaning fresh squid. When cleaning a squid, many parts that are often delicious are usually thrown away, but we'll use them in this recipe.
One-Pan Spaghetti with Squid Ink and Lemon
Here is version 2, where we use all the scraps from cleaning fresh squid. When cleaning a squid, many parts that are often delicious are usually thrown away, but we'll use them in this recipe.
Open in Cookpad AppSteps
- 1
Clean the squid, discarding the bone, beak, eyes, and white innards.
- 2
Separate the innards from the tentacles and body.
- 3
Sauté the garlic and chili pepper, then add the liver, ink sac, skin, siphons, and side fins (sliced as desired). Sauté with the garlic and chili pepper, add the anchovy paste, deglaze with the wine, then cook for 15 minutes.
- 4
The ink sac will break and color the spaghetti as it cooks. Add water (or fish stock) and cook the pasta risotto-style until done.
- 5
Serve, garnishing with coarsely chopped parsley and the zest of 1/2 lemon. If desired, add a tablespoon of lemon juice.
- 6
The tentacles and body will be used in another recipe.
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