CTTK: Seafood Pasta Negra

I thought of starting a series in this blog showcasing the dishes I will try to cook for the first time. I think I’m gonna call it CCTK as in Chi Tries to Cook. And so, for the first post about the series and because we just celebrated our late Halloween party last night, I’m gonna share with you how I cooked this seafood pasta negra. Disclaimer: since I’m just a self-proclaimed “home cook” tancha tancha lang dito guys when it comes to portioning haha!, I will mention pa din naman yung mga approximates na yan lol!


The star of the show and to fit the party theme, I needed the blackest pasta that I could find. Upon checking the grocery stores near me, I found nothing. Good thing I sourced them at Lazada for just P143.00 per 500 gram-pack. Mind you, the pasta really tasted with squid ink but not overpowering ah. Just cooked it for 7 minutes, I spared another minute or less as I let it cooked with the sauce pa after, to avoid being overcooked. BTW, I just used the 500 gram pasta for this dish. The other pack was used for a regular red-sauced pasta that I also prepared for the kids (pamangkins).


The initial plan is to include clams. However, they got bad so they were discarded. As a kid who was born, raised and and still living in Navotas City, the first rule when it comes to seafood, don’t eat dead seashells.

So, I needed, olive oil, butter, half a kilo of mussels, half a kilo of little squid, half bulb finely chopped garlic, 3 medium-sized red onions, 3 sliced tomatoes, chili flakes, salt, pepper and parsley.

As I have mentioned, I’m from Navotas City and grew up eating fresh seafood. I don’t know how to prepare them though, because my parents are the ones cleaning, storing and cooking them. So, I’m pretty proud of myself for having these mussels and squid prepped by myself. Thanks YouTube haha!

MUSSELS: Rinse the mussels thrice, just to make sure they are fully cleaned. Removed the beard (hair-like thing) hanging from the shells as well as the stuff sticking on them. Boil them on water with salt. Afterwards, remove the top shell.

SQUID: Remove the head and pen from the squid, rinse thoroughly and slice into little rings.


  1. Cook the pasta.
  2. Pre-heat the pan and then pour in the olive oil.
  3. Toss in the garlic and onions, saute together until the garlic turn light brown and onions to be translucent.
  4. Send in the tomatoes and saute until it becomes flat, followed by chili flakes.
  5. Incorporate the mussels and squid, followed by a cube of unsalted butter then continue mixing everything together.
  6. Add salt and pepper.
  7. After about a minute or two, put chopped parsley then mix lightly.
  8. Toss in the pasta, have a good mix.
  9. Finally, plate and add more chopped parsley on top.

Ganun lang sya kabilis, but I tell you it was really good. As feedback from the party, the flavour of the ingredients was well-incorporated with the pasta, not too salty and lasa yung freshness of the mussels and squids. Seafood tastes sweet if fresh. Not bad for the first time eh?!

Hmmmm, what to cook next… please stay tuned.

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