Francesco Sposito's squid tagliatella recipe uses minimal ingredients to show off the essence of the squid. He dries the ink to make a striking black powder at the end to sprinkle on the tender squid 'pasta'.
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Remove the head, entrails and wings from the squid. Keep the ink sacs intact for the dehydrated squid ink
5 squid, each weighing 300g
Preheat an oven or dehydrator to 65°C
Slightly brown the garlic in a pan with a little oil, remove them and cook the capers in the same pan
2 garlic cloves
Add the squid ink, turn off the heat and keep stirring with a wooden spoon until it has reduced to a paste. Blend with hand-blender and spread on a non-stick baking mat using a spatula
Place the ink mixture in the oven or dehydrator for 4 hours, until completely dried out. Blitz the ink in a blender and pass through a sieve
Preheat a water bath to 56°C
Cut the squid bodies in half lengthways and remove the outer membranes. Season the squid with olive oil and salt and place each squid in a different vacuum bag, flattened out. Seal the bags in a vacuum chamber
Place the squid in the water bath for 1 hour and 15 minutes, then chill quickly in the freezer
Remove the squid from the bags and, with the help of a kitchen scraper, remove any cooking liquid from the bodies and lay them on top of one another. Seal together in a vacuum bag and freeze solid
Once frozen, remove the squid from the bag. Using a meat slicer or very sharp knife, slice 3mm thick slices of the squid. Heat very gently in a small saucepan and season with flaky sea salt, lemon zest, olive oil and lemon juice
flaky sea salt, to season
Create a nest with some squid tagliatelle using a fork and place it in the centre of a plate. Sprinkle with the dehydrated black ink and serve
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