FOODlog #695: Squid Ink Pasta with Mustard Cream Sauce & Chicken

I've always been fascinated by squid ink pasta, seeing it on menus of fancy restaurants and wondering what does it taste like. The color is the obvious thing that's eye-catching.

I've also seen them selling at supermarkets but it's pricey price tag makes me think twice of trying it. The other day however I saw a pretty affordable one priced at RM15.50 (roughly $4 USD) at Atlas Grocer.

I decided to pick up a pack and give it a go. I also bought a jar of Dijon Mustard from the grocer as it was going for 70% discount off its original price. Gave me some ideas to incorporate it into the dish I had in mind for the squid ink pasta.

I used 1 tablespoon of dijon mustard and some salt to marinate 2 pieces of deboned chicken thighs. After about 15 minutes marinating at room temperature, I then pan-seared the chicken skin side down in some oil for 3 minutes and then repeat on the other side.

After which I removed the chicken thighs and cut it into bite size cubes and set it aside for later. To the pan, add in a finely diced onion and 3 cloves of garlic that's been finely dice as well. After sautéing for 3-5 minutes, I then deglaze the pan with some white wine and let it reduce along with 1 tablespoon of dijon mustard.

Next, add in water (or stock) and cream and let it reduce. Season to taste with salt and pepper and add the chicken back in. My sauce was very thin so I added in a pinch of xanthan gum to the sauce. Dissolve the xanthan gum in some oil then add it to the sauce and you'll get a nice silky and creamy sauce.

I then add in the pasta which I've boiled earlier in a large pot of water that's been seasoned with salt. Add it to the sauce and let it cook for another minute or two and you're done.

Serve and enjoy. The sauce was earthy from the mustard and had a nice sweetness from the white wine. The chicken was nice and moist and paired perfectly with the squid ink pasta.

On a personal note, I prefer usual spaghetti made from semolina compared to the squid ink one as the squid ink spaghetti has a slippery sort of mouth feel to it which I don't particularly find pleasent. As for taste, it doesn't taste different from regular pasta.

A good experience trying squid ink pasta but asides from it being aesthetically pleasing, I'll stick to regular pasta.