Nothing screams Halloween dinner party quite like black Squid Ink Pasta with squid tentacles, simmered in white wine and lots of fresh herbs.
Halloween Dinner Party
Halloween is a fun time to plan a dinner party! The ambiance, the chill in the air, a crackling fire, and some yummy, yet creepy looking gourmet food makes for a very ‘grown-up’ dinner party.
Squid Ink Pasta and Squid
Nothing screams Halloween dinner party better than this whimsical plate of seafood and pasta. Throw in a few squid tentacles, lightly bathed in a hot brew of olive oil and wine and you have the makings for a bowl of worms with creepy crawlers to delight and entertain your guests!
Having worked in large event catering parties with a family owned business, I learned a thing or two about ‘food prep’. When pasta is on the menu, it is easy to pre-cook it to al dente, toss in a little olive oil and set it aside until ready to use.
When it is serving time, simply toss the precooked pasta in a hot sauce, turning gently to coat all the pasta, heat it back up and it is ready to serve and perfectly cooked.
What on earth (or sea), does squid ink taste like? If you can get past the color, like… really dark grey/blue or black liquid color, it really is just a briney, salty flavor that can be used in both savory or sweet foods. Just think of it as liquid salt!
The flavor in this black pasta is mild but what I love about it is the color. For my Halloween dinner party, it was the first thing I thought to serve to replicate slimy worms as a whimsical approach to an adult dinner party. I created the rest of the recipe around the squid ink pasta, which of course, the tentacles had to be present!
- Squid ink pasta
- Olive oil
- Red peper flakes
- Dry white wind
- Asparagus tips
- Cutting board
- Chopping knife
- Measuring cup
- Measuring spoons
- Stock pot with lid
- Saute pan
- Draining bowl
- Stovetop or burner
Squid Ink PastaCourse: Pasta, SeafoodCuisine: Mediterranean
Black Squid Ink Pasta with squid tentacles, simmered in white wine and lots of fresh herbs.
Squid Ink Pasta – 1 lb, cooked according to instructions
Squid – 2 lbs. tubes and tentacles
Olive oil – 1/3 cup
Garlic – 4 cloves, crushed
Capers – 1/4 cup
Celery – 1/2 cup, confetti chopped (1/4 inch cubes)
Red pepper flakes – 1/4 tsp
Dry white wine – 1 cup
Salt – 1 tsp
Asparagus tips – about 12, quickly blanched
Cilantro – 1/2 cup, finely chopped
- Cut squid tubes into bite size pieces. Cut tentacles in half, making them bite size but leaving tentacles intact with the base.
- Bring olive oil, garlic, capers, celery, pepper flakes and wine to a slow simmer. Add squid and salt. Stir gently until the squid begins to change color, about 5 minutes or until no longer opaque. Do not over cook.
- Remove the squid from the sauce. Place the cooked pasta into the sauce and gently fold, making sure to coat the pasta with the sauce.
- Place small bundles of pasta in each dish. Place the cooked squid on top of the pasta. Selectively place the blanched asparagus. Drizzle the hot broth across each dish and sprinkle the chopped cilantro.