A buffet cart containing a squid ink pasta dish dropped from a ramp.
Ink stain on wall, ink stained piece of wall measuring 165 x 120 cm.
Photographic documentation, squid ink pasta recipe. 2013
Pasta in Squid Ink Sauce
Pasta al nìvuro di sìccia
2 table spoons of squid ink
4 ripe tomatoes or 1 can chopped tomatoes
1 medium onion
2 garlic cloves
500gr long pasta (ie spaghetti, linguine, bucatini)
120gr grated pecorino cheese
A bunch of parsley
Prepare the squids
Chop the onion and garlic.
In a wide saucepan, start by frying the onion and garlic in 2 tbsp olive oil. Add the puréed tomatoes and bring to a boil. Let the squid rings join them and cook over a medium-high flame until they are cooked through.
Add the squid ink and chopped parsley and mix well.
This recipe calls for long pasta such as spaghetti, bucatini or linguine.
Fill your largest pot with water, add some salt and bring to rolling boil on your hottest burner. Remove the pasta just about 30 seconds before it's fully cooked, as it will continue to cook in the sauce.
Mix the pasta, the sauce and the grated cheese and serve.
Photos 1-6 Sakari Luhtala, photos 7-8 Antti Luutonen