Kim Milan's Squid Ink Pasta
A chef-level pasta that uses cuttlefish trimmings for richness and creates a luscious sauce with squid ink, butter, and cheese.
Ingredients needed 1 servings
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.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Striker Chef's Mentaiko, Guanciale, and Squid Ink Pasta
- Kim Milan's Squid Ink Ragù Pasta
- Striker Chef's Squid Ink Basil Pesto Cold Pasta
- Solo Cooking God Squid Sauce Pasta
- Ttukdak Hyung's Squid Jeotgal Pasta
- Raymon Kim's Squid and Sichuan Pepper Pasta
- Ttukdak Hyung's Squid Intestine Pasta
- Seungwoo Dad's Fried Squid Pasta
- Seungwoo Dad's Squid Seafood Pajeon
- Solo Cooking God Spicy Broth Pasta
