Black Spaghetti aka Spaghetti In Squid Ink Sauce

Black is not just beautiful --- it is yummy as well!

Yay! I finally got my order from La Tienda last Thursday and you can just imagine my excitement upon seeing the box of goodies waiting when I got home from work. My thoughts were mostly ideas for my menu for the weekend. I am so making pasta, pizza, paella and all the good stuff with squid ink. But there's just so much food at home and it would be a waste to cook an extra dish when there's so much going on already in the kitchen.

Today, I got my chance and I just cooked enough to satisfy my craving. It is my first time to use bottled squid ink and I was not disappointed. It tasted the way it should- rich, iodine-y- its distinct taste that works well with olive oil, garlic and tomatoes; creamy; brought about by the grated fresh Parmesan cheese which I sprinkled into the dish and the heat from the red pepper flakes just completes the symphony of flavors. I've always loved squid ink even in my rice and it has a certain sweetness to it which is present in fresh seafood. I kinda liken its flavor to saffron- not that it tastes like it but because of its impeccable taste. The pasta should be strictly al dente for best results.

Spaghetti in Squid Ink Sauce

Ingredients:
4 fresh squids cleaned and sliced into rings
1 tbsp of cuttlefish or squid ink
1 cup tomato sauce
1 medium onion
2 garlic cloves
1 lb long pasta (ie spaghetti, linguine, bucatini)
grated pecorino or fresh Parmesan cheese
parsley
red pepper flakes
3 tbsp olive oil

Method:
In a wide saucepan, start by frying the onion and garlic in olive oil.
Add the red pepper flakes and the tomato sauce and bring to a boil.
Add the squid rings and the ink and cook over a medium-high flame until they are cooked through.
Toss in the cooked spaghetti and sprinkle with grated Parmesan cheese and
chopped parsley.