Kim Milan's Squid Ink Ragù Pasta

• 2 squid (about 300g)
• 8g squid ink (4g x 2 packets)
• 2 servings linguine pasta
• 1/2 onion
• 1 celery stalk
• 1 small carrot
• 2 anchovy fillets
• 1 tbsp tomato paste
• generous amount white wine
• generous amount olive oil
• a little chives (or scallions)
• a little peperoncino
• a little salt
• a little pepper

Recipe 🍳

Cooking tips 💡

• Thoroughly sautéing the ground squid until dry is key to drawing out its unique savory depth and umami.
• Simmering the slightly undercooked pasta with the sauce for about 5 minutes allows the ink sauce's flavor to deeply penetrate the noodles.
• Instead of chives, you can use scallions or wild chives for a sharp, fresh aroma that cuts through the richness.

Recommended for 🙋

• ⭐Those who want to enjoy a deep, rich restaurant-style squid ink pasta at home.
• ⭐Those who want to learn an authentic seafood ragù sauce that concentrates the flavor of squid.
• ⭐Those looking for a main pasta dish for a special home party.