Halloween with a seafood theme! This is what makes this weekend’s Squid Ink Pasta Vongole…
It’s not even October yet but I think I’m ready to break out the Halloween recipes for this year. You all know how much I love Halloween, right?! Last year, we were so busy moving into our new home and adjusting into our new life that I was only able to post one recipe unlike the past years where in I had, like, three or more.
For Halloween Pasta Recipe which I planned to be a yearly thing but wasn’t able to follow-through, I made theĀ Squid Ink Linguine and Swamp Pesto with Severed Fingers. This year, I’m crossing my fingers I make subtle, less yucky, and more normal recipes starting off with this Squid Ink Vongole. This is regular vongole recipe only black pasta was used instead of the usual spaghetti.
I also used Lanzones Wine instead of dry white wine because that’s the only wine in my cupboard I’m loving local..heehee. It was really nice that I was able to buy fresh clams because I’ve been meaning to make this for the longest time now. The clams made a mess on my kitchen counter while they purge, squirting water here and there and all over the countertop where they were resting.
Just in case you’re wondering, here’s…
How To Store/Purge Clams
When cooking with clams, make sure you buy live ones to make sure it’s still fresh by the time you use it. But be careful, live clams are highly perishable. Once it dies, it is susceptible to bacterial contamination and may cause food poisoning when ingested. To keep it alive and purge it at the same time, it should be stored in salted water in an open container in a cool temperature. Not necessarily in the fridge, unless you want your fridge with splashes of salted water, you can put the container in a cool part of your house.
Live clams can also be frozen in the shell and kept up to three months. To do so, place the live clams in moisture vapor-resistant bags, press out excess air, and freeze.
Waiting for the clams to purge overnight has tested my patience because I already want to make this the day the clams were bought. But it was worth it because aside from it being easy to make, it also turned out delicious. After all, even the pasta was made of seafood! The only complain I received was that the clam wasn’t enough. Sis said there should be 2 kilos of clam which would make a 1 clam to 5 strands of pasta ratio… LOL!
Just got home today from a really nice staycation at the City Garden Grand Hotel with my loves. I was able to get some rest but it was a bit difficult for us because we have two month old Twinkle. Would tell you more about it soon. For now, let’s enjoy this Squid Ink Pasta Vongole and think about Halloween-y thoughts.
PrintSquid Ink Pasta Vongole
Ingredients
- 400g squid ink pasta, (The one I used is bought from Rustan’s but you can use any squid ink pasta you like)
- 750g clams, purged overnight
- 6 cloves garlic, chopped
- 1 white onion, chopped
- 3 tbsp olive oil
- 3 tbsp butter
- 1/2 cup white wine (I used the lanzones wine available at home, see photo above.)
- dried chili flakes
Instructions
- Cook pasta according to package directions.The fresh squid ink pasta I bought from Rustan’s has to be boiled for 3 minutes only and it’s done. Set aside.
- Heat olive oil and butter in a sauce pan, sautƩ garlic and onion until onion becomes translucent.
- Pour in the wine and add the clams, cover with the lid until clams opens (around 3-4 minutes).
- The olive oil, butter, and wine will form a syrupy sauce. You can season with salt if needed.
- Toss squid ink pasta in the sauce and sprinkle with dried chili flakes.
- Serve with garlic bread.
64 Responses
What a fun meal for Halloween and it sounds really tasty.
Thanks!
I think I have tried squid before but it’s not something that I would bring home to cook.
really? Why?
That Squid Ink Pasta Vongole looks super yummy! I can’t say that I’ve ever eaten squid ink pasta before but it definitely sounds interesting. Can’t wait to try this recipe out.
★★★★★
It’s really good!
The pasta dish looks great , but I don’t know if I could get myself to eat squid ink. It is a perfect dish for Halloween.
Thanks Heather! It actually tastes really good!
I really like squid ink pasta. It took me a bit to get past the black appearance but I really enjoy the flavor!
Yeah, squid ink pasta is so flavorful!
This is so interesting! I have never had squid ink pasta! This actually looks good! I might have to venture out of the boring dinner rut, and give this a try.
Thanks!
I have never heard of this pasta before, looks like a delicious dish to try though. Appreciate you sharing it with us!
Thanks Brandy!
thanks for the clam storage advice! looks delish as usual š
thanks Sarah!
I am not really a seafood lover but this sounds so good! Cooking the squid is a bit intimidating though, I need some more cooking confidence first!
★★★★★
Thanks Chantal. I’m sure you’ll learn how to cook squid easily.
I have had calamari but I haven’t had squid in big pieces. The calamari is delicious but I don’t eat it often.
I don’t eat very much seafood in general. I don’t live near the coast.
Oh, this will be something new for you.
Wow!!!! The Squid Ink Pasta looks really special and really tasty too. I would love to try this out.
I’m sure you’ll like it.
This does look super halloweeny! Never have heard of squid pasta. interesting combo!
Thanks Brittany!
What interesting pasta you’ve made, I have not heard of squid ink pasta before but always learning something new every day
Thanks Anosa!
Perfect timing… Craving this pasta š
Thanks Eens!
This is more my husbands type of food, I don’t think I would be able to do this one! But he would jump at the chance, this looks great!
Thanks Jeanine!
I love seafood! It’s my first time to actually hear of squid ink pasta and though I’m sure it’s delicious (it’s squid!), I think I’ll have a hard time convincing the kids to see past the black pasta and eat the dish. Actually, that’ll just mean, more for me!
Thanks kati! They will get pass through it if they also love squid.
Oh my gosh that is so creepy looking!! Wow perfect Halloween dish for sure! I’ve never tried squid. I’m sure is have to try to find somewhere around here that carries it.
Thanks Avry!
Another beautiful and surely delicious dish from the kitchen. I am really a fan, please don’t hate me. š
Thanks Berlin! I am very much inspired!
I love eating shellfish, but have never cooked with fresh myself. That pasta is interesting… I’m sure my kids would think it was awesome!
Thanks Jamie! I’m sure you’d also love it.
I’ve had my 1st squid pasta in Italy, absolutely loved it. Can’t wait to try this recipe
I’m sure you’d love it too!
Yummy! š and I totally agree on the purging. We used to dig for tahong by the beach in Oman and purge them overnight. We fill a pail with salt water (fresh from tbe sea, hihi). It’s best to do that talaga kasi they tend to be gritty with the sand.
Thanks Nini!
I don’t eat all this.. but certainly looks like a delicacy š
yes it is.. kinda..heehee
I’m a fan of squid ink! I love paella negra and other squid-ink based dishes, so I’m sure I’m gonna love this, too!
Ako din! Apir tayo!
Ang galing!! Im gonna ask our manang to make this at home. Unfortunately i have zero skills in cooking. Thanks for sharing. š
Thanks Charley’s mommy! I’m sure you’ll love it.
Ay I love squid ink pasta. It looks sooooo delish.
Thanks Aubrey!
This looks doable. Im gonna try this out very soon. Thanks for sharing š
you’re welcome.
Looks yummy š since I don’t know how to cook will ask hubby to try this one
I’m sure you’ll love it.
Can I cook this without the squid ink?
Yes, I’ll make pasta Vongole without the squid ink.
I have to say I’ve never had squid ink pasta before but I would certainly try it! I don’t know if I’m confident enough to make it myself but I would definitely order it at a restaurant!
Either way, I think you’ll love it.
Black pasta? Very intriguing! I can imagine the taste! Looks delicious! ????????????
Thanks Jerzee!
I don’t know how to cook seafood! This looks interesting. Must try it soon! š
Thanks Michelle. Easy lang.
Nice menu! I spotted the hopia de pili! masarap yan!
Thanks Celin!