My good friend Andy has been on a mission to cook with squid ink after seeing it on an Italian cooking show about a Christmas feast of the 7 fishes. In the Mediterranean, squid and cuttlefish ink is prepared in dishes such as risotto, paella and pasta. It's a pitch black sauce and usually made with onions or tomatoes. Andy prepared his with onions. Squid ink has to be carefully extracted from the ink sac in the squid. It's a pricey purchase, but well worth the flavors. It tastes a little salty, but it's a mild flavor that is very accommodating in pasta. It tends to stain everything from your teeth to your lips. Here is a picture of the bottle of squid ink that Andy picked up at the Italian grocery in the Chelsea Market.
Andy's Squid Ink Pasta with Sauteed Shellfish
1 onion, diced
Dried chili pepper flakes
1 red bell pepper, diced
1. In a bowl marinate the scallops, shrimp and calamari in olive oil, lemon juice, thyme, pepper and dried chili flakes. Cover and chill for 20 minutes.