Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Spaghetti al nero di seppia homemade,con frutti di mare, gamberi e calamari

Homemade Squid Ink Spaghetti with Seafood, Shrimp, and Calamari

Name: Homemade Squid Ink Spaghetti with Seafood, Shrimp, and Calamari
Total time: 7200 s
Yield: Serves 4 servings
Ingredients: 2 1/2 cups semolina flour (about 300 grams); 3/4 cup all-purpose flour (about 100 grams); 3/4 cup water, at room temperature (200 ml); 1 1/3 lbs mixed shellfish (about 600 grams); 3 medium calamari; 20-25 shrimp; 2 cloves garlic; 1 cup yellow cherry tomatoes (about 150 grams); 1 cup red cherry tomatoes (about 150 grams); Red pepper flakes (optional); as needed Dry white wine,; as needed Extra-virgin olive oil,; as needed Fresh parsley,

Nunzia Marzocco @Nunziamarzocco68

I tried making fresh pasta without eggs for the first time, and honestly, I was happy with the result! For the squid ink, I used fresh ink sacs from the squid, and I added a pop of color to the dish with yellow cherry tomatoes. The result was a colorful and flavorful plate.

Nunzia Marzocco @Nunziamarzocco68

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Ingredients

2 hours

Serves 4 servings

2 1/2 cupssemolina flour (about 300 grams)
3/4 cupall-purpose flour (about 100 grams)
3/4 cupwater, at room temperature (200 ml)
1 1/3 lbsmixed shellfish (about 600 grams)
3medium calamari
20-25shrimp
2 clovesgarlic
1 cupyellow cherry tomatoes (about 150 grams)
1 cupred cherry tomatoes (about 150 grams)
Red pepper flakes (optional)
as neededDry white wine,
as neededExtra-virgin olive oil,
as neededFresh parsley,

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Steps

2 hours

1

Start by opening the squid ink sacs and pouring the contents into a small bowl with a little water. Stir with a teaspoon to combine.
2

In a bowl, mix the two flours. Add the squid ink and gradually pour in the water, kneading until you get a smooth dough. Cover with plastic wrap and let rest for at least 30 minutes.
3

After resting, cut off a piece of dough and roll it out several times with a pasta machine, finishing with the spaghetti setting. Shape the spaghetti into nests and sprinkle with semolina flour to prevent sticking.
4

Clean the calamari. (You can also ask your fishmonger to do this.) Remove the innards, beak, and skin, then rinse thoroughly under running water. Slice into rings, drain, and pat dry.
5

In a skillet, sauté one clove of garlic until golden. Add the sliced calamari, cover, and cook for a few minutes. Deglaze with dry white wine. Once the alcohol has evaporated, add half of the yellow and red cherry tomatoes (washed and halved).
6

Season with salt and cook until the calamari are tender. Add the shrimp, which will cook very quickly. Turn off the heat and set aside.
7

In a second skillet, sauté the other clove of garlic until golden, then add the remaining cherry tomatoes. Once softened, add the shellfish and a pinch of red pepper flakes if desired. Cover and cook until the shellfish are done and have opened.
8

Remove the shellfish from their shells, reserving a few in the shell for garnish. Add everything to the skillet with the calamari rings and shrimp.
9

Bring a pot of water to a boil. Once boiling, add a splash of olive oil and the fresh spaghetti. The oil will help prevent sticking.
10

When the pasta is very al dente, transfer it to the skillet with the shelled seafood, calamari rings, tomatoes, and shrimp. If needed, add a few tablespoons of pasta cooking water. Toss everything together and sprinkle with finely chopped parsley. Plate and garnish with the reserved whole shellfish.