The Secret Ingredient: Squid Ink Recipe

• 24 little neck clams, shucked, and 12 clam shells
• 1 thick slice bacon, finely diced
• 1/2 shallot, finely diced
• 1 clove of garlic, minced
• Salt and pepper
• The leaves of 1 stem of thyme
• 1/4 cup white wine
• 4 grams squid ink
• 1/2 cup fresh bread crumbs
• 1 tablespoon dry bread crumbs
• 1 tablespoon chopped fresh parsley
• 1 teaspoon olive oil, plus 1 tablespoon, plus extra for drizzling
• 2 cups vegetable stock
• 3 cups water
• 1 tablespoon butter
• 1 1/2 tablespoons olive oil, plus 2 tablespoons
• 2 shallots, minced
• 2 cloves garlic, minced
• 1/2 teaspoon chili flakes
• Salt and pepper
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• Juice of 1/2 lemon
• Zest of 1 lemon
• Small pinch of saffron (optional)
• 8 grams squid ink
• 1/2 pound calamari tubes, diced
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh flat leaf parsley
• 9 ounces crab ravioli (or other seafood stuffed pasta)
• 3 tablespoons butter
• 1 4-gram packet of squid ink
• Tarragon leaves for garnish
• Parmesan to taste
• Salt and freshly ground black pepper

1. Preheat the oven to 500u0b0F.
2. Set the 12 clam shells on a baking tray, and lay 2 clams in each shell. You may want to line the tray with rock salt to keep the shells steady.
3. Meanwhile, in a small saute pan, saute the bacon on medium heat in 1 teaspoon of olive oil. When it has begun to render its fat, but before it is crisp, add the shallots and the garlic, and season with salt and pepper. When the shallots are translucent, turn off the stove, and add in the thyme, white wine, and squid ink. Stir to evenly distribute the ink. Add in the fresh crumbs, dry bread crumbs, parsley, and 1 tablespoon of olive oil. Take the crumbs and pack them into the shells. Drizzle with a touch of extra olive oil.
4. Bake for 10 minutes, and serve warm.
5. In a sauce pot, bring the stock and water to a simmer.
6. In a wide pan with high sides, melt the butter into 1 1/2 tablespoons olive oil over medium heat. Add in the shallots, garlic, and chili flakes, and season with salt and pepper. Sweat the shallots until just translucent. Then add the rice and toast for 1-2 minutes.
7. Once you have used all the stock and water, the rice should be tender and creamy, and the calamari should be opaque. Add in the Parmesan and parsley, and stir. Drizzle with a final 2 tablespoons of olive oil, and serve right away.
8. Meanwhile, in a saute pan, melt the butter on medium to medium-high heat. Keep cooking it until it first foams, and then begins to take on a golden-brown hue. Take it off the heat to prevent the butter from burning, and stir in the squid ink. Add in the cooked ravioli, and a touch of the ravioli cooking water, salt (go lightly), and pepper, and toss gently. Place in a serving bowl, top with freshly torn tarragon leaves and grated Parmesan, and dive in.

neck clams, bacon, shallot, clove of garlic, salt, thyme, white wine, bread crumbs, bread crumbs, parsley, olive oil, vegetable stock, water, butter, olive oil, shallots, garlic, chili flakes, salt, arborio rice, white wine, lemon, lemon, saffron, calamari, parmesan cheese, flat leaf parsley, crab ravioli, butter, tarragon, parmesan, salt

Taken from www.seriouseats.com/recipes/2009/09/squid-ink-black-clams-casino-spicy-black-risotto-calamari-crab-ravioli-recipes.html (may not work)