Spaghetti in squid ink sauce

Last weekends, hub and I took the two little monsters together for a 3d2n trip to KL. It was an unforgettable cum challenging trip, a 18mo and 3mo bubs in a trip... U can imagine! 

So, on the departure day, we met up with my youngest bro who just stay next block of our friend's apartment, we had a delicious brunch at a restaurant called Miam Miam inside One Utama Mall. My brother ordered Miam Miam signature spaghetti, Squid Ink rice and it's signature French Toast (which I'm going to try make it soon :D)

Here goes the French Toast from Miam Miam, it's not Vanilla ice cream on the top but it's whipped cream! Amazing match with the French toast.

Back to the topic...

Miam Miam another MUST order food is the squid ink rice, I can't forget the taste of the uniqueness savory taste (taste like the ocean?? ) lol, whatever is it!

I asked my lil bro to try find me some squid inks from cold storage, but I totally can't wait and made my own squid ink FRESH! Taught by a kind friend Xavier.

Here are the fresh squid ink sac I harvested from medium-small size fresh squids bought from Tesco... I should just go get the big and large squids, not only to harvest more ink, tell you why later.

<Ingredients>

8 little squid ink sacs or 1/2 tsp squid inks

1/2 cup tomato purée

1/2 cup white wine

Chopped onions

Chopped garlics

Olive oil

Any preferable herbs (the recipe calls for parsley but I use basil as I dun have parsley)

Parmesan cheese

Fresh squid rings

Fresh prawns 

Fresh clams

Salt & pepper

Pasta

<how to make>

1) sauté the chopped onions and garlic with olive oil in medium heat, till the onion soft and Not brownish.

2) while sautéing, cook the pasta as in intructions.

3) add in the fresh squid rings, sauté till the squid juice comes out then pour in the white wine. Let simmer for about one minute, then add in the tomato purée and cook until thickened. Season with salt n pepper, herbs and a bit Parmesan cheese if want.

4) add in the clams and prawns, cover and let it cook for half a minute or until the clams all wide open. Remove the squids, clams and prawns out and set aside.

5) For using fresh ink sacs, just use a scissor to cut the bags and put all into the sauce and simmer a while; whereas for using inks from packet, can dissolve the ink with some white wine or water and add into the sauce and simmer. 

6) lastly, put in the cooked pasta , stir well and serve in the plate. Top with the cooked seafood. Garnish with some Parmesan and parsley.

*The reason I recommend big big squid is also because once cooked, small-medium squids tend to shrunk into very small rings.

** the amount of the ink is optional, just add in little by little adjust to your preferred darkness.

<adapted recipe>

http://www.nickstellino.com/recipes/Menu/Recipe/?men=20&rec=191