"Voodoo" (Calamari-Ink) Pasta

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   Note: to use the squid ink, the calamari has to be extremely fresh!

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   (so not frozen).

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   separate tentacls and the body of the calamri, then gut them, setting aside the ink sak.

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   wash calamari under cold water, dice the body into rings, and chop the tentacles.

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   Heat garlic in oil without browning.

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   add parsley, ground pepper.

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   cover and let it simmer for 45min.

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   check from time to time; if it's sticking, add some hot water.

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   Once it has simmered, mix the tomato sauce with the white wine and add it to the pot.

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    Simmer for 20 minutes more, uncovered, then dilute the sauce with a little hot water and simmer for a half hour more, covered (sauce's consistency can be adjusted to your liking).

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    30 minutes before meal, cook pasta al dante.

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    now you can add the ink to the sauce, as much as you like.

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    serve sauce over pasta with the rest of the white wine.

* Per serving · 4 servings · Values may vary.

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