Kim Milan's Squid Ink Pasta

• 2 cleaned cuttlefish
• 16g (about 1 tbsp) squid ink
• 1 clove garlic
• 1 layer onion (a little)
• about 2 tbsp butter
• a little tomato paste
• a little peperoncino
• 2 tbsp white wine
• 1 serving pasta
• an appropriate amount of pasta water
• a little pecorino romano cheese

Recipe 🍳

Cooking tips 💡

• The squid ink must be cooked over high heat for at least 1 minute to eliminate its characteristic fishy smell and bring out a savory flavor.
• The cuttlefish body becomes tough if cooked too long, so the key is to cook it only with residual heat after turning off the flame.
• Since squid ink is protein-based, the sauce can suddenly thicken as it cooks; replenish with pasta water as needed.

Recommended for 🙋

• ⭐Those who want to enjoy a rich, Michelin-restaurant-level pasta at home.
• ⭐Those who want to learn cooking tips that maximize the tender texture of cuttlefish.
• ⭐Those looking for a special dish to enjoy with wine on a special occasion.