Black Spaghetti and Flavors of the Sea Recipe

Black Spaghetti and Flavors of the Sea

Copy & Paste into your blog!

Ingredients

Ingredients: calamari, shrimp, black spaghetti (infused with squid ink), grape tomatoes, finely minced garlic and onion, smashed black calamata olives, capers, olive oil, white wine, fresh lemon juice, chicken broth, pepperocini, 1 can Goya cuttlefish and sprinkles of S&P, thyme, red pepper flakes.

How to make Black Spaghetti and Flavors of the Sea


My Method: • flash saute the shrimp and calamari in EVOO and set them aside• add the garlic and onions to the same pan, followed by the can of Goya cuttlefish which acts as a base (sofrito) to the sauce you're building• add crushed and pitted calamata olives, capers and pepperocini• start adding some liquid (I used both white wine & a little chicken broth) scraping along the pan to get up every bit that may be left from the fish• season with salt, red pepper flakes and thyme• return seafood to the pan and let simmer for about 10 minutes to finish cooking and let flavors meld• add grape tomatoes which have been halved and shut heat. They just blister, rather than cook down. [Though the finished photo doesn't show it, I had close to 2 cups of tomatoes in the pan.]• toss with pasta
To Serve:I love my finishing touches...a squeeze of lemon, a drizzle of olive oil, and a sprinkle of sea salt.

 

culinista
Question from the Chef

“Have you ever tried black spaghetti or rice made with squid ink?”

  • DaveWood
    DaveWood says

    Wish I could try this, But I'm allergic to seafoood and shellfish.

  • satellite
    satellite says

    I've tried looking for black ink pastas in supermarkets but i couldn't seem to find them. :(

  • culinista
    culinista says

    I bought it at a Super Target.

  • nisemac
    nisemac says

    it makes me think, this is what Neptune would have for dinner. very intriguing!

  • culinista
    culinista says

    Thanks...that's an interesting comment!!

  • VayaT
    VayaT says

    Great recipe!

Register or login to add a comment!

Share