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1
Degrit the Manila clams.
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2
Once degritted, rub the shells together to clean.
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3
Mince the garlic and onion.
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4
Cut up the squid.
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5
Do not soak the squid in water or rinse it.
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6
There is a bone at the base of the body, so separate the tentacles from the body with your fingers.
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7
Be careful not to smash the ink sac or the liver.
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8
They will come out by gently pulling.
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9
The bluish organ is the ink sac.
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10
Pull it apart gently without breaking it open.
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11
Make an incision under the eyes, and pull out the liver.
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12
It will have a beige color.
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13
Remove the transparent bone by pulling on it.
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14
There will be a seam where the bones were removed, so insert a knife and cut along the seam.
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15
It should look like this butterflied.
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16
Turn it over, and pull the fin to the center.
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17
Then, tear off the fin.
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18
Slice the squid in half by cutting down the center, trim off the tough edges, and remove the thin outer membrane on both sides with a paper towel or damp cloth.
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19
Make small shallow cuts in the flesh lengthwise, then thinly slice the flesh in the other direction by laying the knife at an angle and sliding it down the flesh.
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20
This method of cutting will collect the sauce more easily.
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21
Heat olive oil in a frying pan, and saute the garlic until fragrant.
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22
Add the onion, and saute until golden brown.
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23
Add the white wine and nam pla, bring to a boil, then add the Manila clams.
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24
Start boiling the pasta.
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25
Once the clams open up, season with salt and pepper.
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26
Squeeze the squid ink into the pan, add the liver, and mix.
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27
If the liquid boils out, add some pasta water to the sauce.
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28
Add the squid and lightly toss.
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29
Transfer the pasta to the squid ink sauce, coat it evenly, then it's ready to serve.
