Creamy Squid Ink Pasta

My family has an extraordinary passion when it comes to food. We like seeing sumptuous everday food on the table. It's merienda time, which is the eating time between lunch and dinner, we're suppose to have light snacks but instead a pasta whith an out of the ordinary sauce. It's like heavy meal for me, but for guys in the house who eat alot of rice even during merienda's, it's not even close to main course with rice. No wonder they got big bellies. Moving on, my sister fell inlove with the squid delivered this morning. It's so fresh and you can see that it just got out of the water. Suddenly she got that urge of cooking this wonderful dish she saw on TV the other day.













Instead of adding tomatoes in the ingredients, she used all purpose cream and cream of mushroom which made the sauce delectably thick. And so, we ended up eating her creamy squid ink pasta. It's not common for me to eat black creamy sauce but this is something extraordinary. There's always the red and white sauce but not every restaurants in our area serve this kind of sauce. Whoalla, yummy dish. I love the creaminess, the mushroon flavor battling with the rest of the ingredients and not to forget the tender squid meat. Also, knowing that it's healthy because basically it's seafood dish. I wish you could try it at home maybe not your everyday food but for some reasons it's always nice to have something exotic to the eye and taste buds every now and then.

Creamy Squid Ink Pasta

Ingredients:
500 grams long pasta (ie spaghetti, linguine, bucatini)
1 tbsp extra virgin olive oil or just olive oil
1/4 cup butter
1 white onion (mince or small cubes)
3 garlic cloves (minced)
1 kg squid with some ink left (sliced into 1/2 inch rings)
1 cup water
2 all purpose cream 250 ml (nestle) - lesser fat than heavy cream
1 cream of mushroom (campbell or knorr)
grated cheese
salt and pepper to taste
chopped parsley

Directions:
1. Cook pasta as indicated on the package.

2. In a medium heated skillet put 1 tbsp olive oil and melt butter, sauté garlic and onions until transluscent. 

3. Add in the squid strips and cook for 2 minutes.

4. Add cream of mushroom, water, salt and pepper then cook for 15 minutes more or until squid is tender.Sprinkle some parsley.

5. Pour the cream and lower the temperature. Simmer until the sauce thickens, stirring occasionally.

6. Remove from heat. Spoon sauce onto pasta serving plates  and topped with a little fresh parsley and cheese before serving.