Squid Ink Pasta

This is a dish inspired by seaside restaurants around the Mediterranean. The squid ink is infused in a fettuccini, linguine or similar wide pasta which gives it’s slightly briny taste. This and the striking black color make for an unusual dish. Its dark hue may look intimidating to some, but it adds a depth of flavor that is far richer than your typical everyday pasta. If you’re feeling ready to explore something new or simply want a new recipe to add to your regimen, read on for this easy recipe. You might have to search some to find the pasta, but upscale Italian grocers offer it as fresh pasta or you can order it online. Prepare al dente and enjoy with a fruity, white wine and a fresh salad with bitter greens.

Ingredients: Serves 4

½ pound of pasta

3 tbsp of virgin olive oil

2 tbsp of French vinegar

Freshly grated Parmigiano Reggiano as a topping.

1-2 garlic cloves (or more to taste)

2 lemons, zested

1/3 cup flat leaf parsley

Salt and pepper to taste

Cook pasta according to package direction or suggestion from market if fresh. (Fresh pasta will keep in the freezer for a few days if you need to delay using it).

While pasta is cooking, peel and crush the garlic

Drain the pasta and put it back in pot with a pinch of salt over low heat. Add the garlic, vinegar, fresh lemon zest and parmesan.

Toss all ingredients together with a final splash of olive oil and the parsley and pepper.

I like to add some sun-dried tomatoes packed in olive oil that have been coarsely chopped. Try a quarter cup of diced tomatoes for a contrast with the black of the pasta and green parsley.