Squid Ink Spaghetti With Clams

one bottle clam juice
one jar baby clams
250 grams squid ink spaghetti
six chopped garlic cloves
dried thyme
dried dill
red pepper flakes
ground black pepper
juice of 1/3 lime
half cup dry white wine
olive oil
chopped cilantro
parmigiano reggiano


This is the jar of clams, imported from Italy. We were at the Chelsea Market and bought them (and the squid ink pasta) at Buon Italia. This store is fucken unbelievable!


Squid ink spaghetti.


Sautee the garlic with thyme, dill, red and black pepper, until golden.


Deglaze with the wine and lime juice.


Add the bottle of clam juice and the juice from the jar of clams, reserving the clams. After it has reduced for a little while, add a handful of cilantro and boil the pasta in salty water.


Here’s the clams. There was a fuckeloade of them in the jar, probably equivalent to three cans of domestic chopped clams.


When the pasta is just shy of molto al dente, add about a half or two/thirds cup of pasta water to the sauce, drain the pasta, add it and the clams to the sauce, and finish for a minute or two on medium-high heat.


Looks good!


The baby clams had a very nice flavor and texture, and were much better than canned domestic chopped clams.


The spaghetti was really nice, too, with a great texture and squid ink flavor. And the strands are very long!


  1. Olav says

    That seems simple and nice, except the cilantro/coriander.

    Any dish containing that shit is spoiled for me, I can’t eat it.

  2. says

    You can obviously substitute another aromatic green herb for cilantro, such as basil or tarragon or parsley. I used cilantro because I had some around from the carne asada taco situation the day before, but I could have just as easily gone with one of the others.

  3. Olav says

    Thanks for the reply. I already knew you can replace it with a few other things, but perhaps it would be good to mention it in your recipes too. Not all readers may realise that for some people, cilantro (I call it coriander usually) is almost inedible. I have read that it is a genetic thing, affecting only a few percent of all people. To us who are in this minority it tastes like a strong & soapy detergent. Even a small amount can totally ruin a dish.

    I do however like the ground coriander seeds. They are used a lot in South-East Asian cuisines to flavour meats and soups and such. The taste is completely different from the fresh leaves. The seeds probably lack the specific compound that makes the rest of the plant taste so hateful for some/delicious for others.

  4. rq says

    six chopped garlic cloves

    Whatever happened to the fucktonne??
    (I would love to get my hands on squid ink spaghetti, the colour alone…!)

  5. Trebuchet says

    Took me a minute to figure out that the last picture is sideways. Either that or gravity is very strange where CPP lives.

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