inky pasta.

squid ink pasta...oh what an amazing colored macaroni! when i first saw this in a pasta store in little italy, i was super excited to try it. i really love the blackness of it but i wasn't too sure how to make it. i had initially finally bought a package of it a few months ago but the boyfriend ended up using it in a plain meat-based spaghetti recipe. it ended up tasting funny and since then i've been on a hunt for a perfect recipe to highlight the slight squidy taste that it has. enter pasta nera from the daily catch. the first time i saw this was in an article about the restaurant's squid ink pasta dish. i took one look at the picture and knew that that was what i wanted to make.

after browsing through countless of websites and reading more about this particular dish, i finally found a replica recipe for pasta nera. i wanted it to look and, most importantly, taste as close as possible to the original dish (since i've never had it) so i added a couple of things to the author's recipe. what turned out was just fucking fantastic and exactly what i was looking for...squidy, salty, and definitely something worthy for those inky black macaroni!

 

Pasta Nera
(from Giusto Gusto)

1 lb. Fresh Squid-Ink Pasta (or dry if you cannot find fresh) (i used dry)
4 Large Cloves Garlic (sliced thinly) (i roughly chopped mine for more oomped)
1 lb. Fresh Squid (Cleaned, Rinsed and Patted Dry)
1 Handful Chopped Parsley
1/2 Cup Toasted Fresh Breadcrumbs (i used pre-made)
Salt, Pepper, Chile Flakes, E.V. Olive Oil
1/2 tbsp pecorino cheese
1 anchovy fillet, minced or 1/2 tsp anchovy paste

This all happens fairly quickly so while you bring a large pot of water to a boil begin prepping your pieces.

Bring a large pot of water to a boil with plenty of salt (as always, it should taste like the ocean). (if using dry, start this early enough that when you're cooking the calamari, the pasta should be done or close to done.)

Using a Meat Grinder or Mezzaluna (or a knife and a shit-ton of elbow grease) chop your calamari into small pieces, roughly 1/4″ big. Set aside. A food processor will work but be sure to pulse in short bursts so the squid doesn’t turn to squid juice…not good eats.

Heat a large sauté pan on medium high heat and add your sliced garlic and a large pinch of chile flakes (according to the article, you should also add the pecorino and the anchovy paste here as well. i did. :)). Fry until just lightly golden and then add your chopped calamari. Drop your fresh pasta in as soon as the calamari drops into the frying pan. Fry the calamari for 1-2 minutes seasoning to taste, in which time your fresh pasta will be done. (deviated from here: i seared and seasoned the calamari to a golden brown so that it made a thick frond at the bottom of the pan. since i used dried pasta, it should've already been started to compensate for the fast cooking time of the calamari.)

Using tongs, drain the pasta and add to the sauté pan with the calamari and garlic add enough of the pasta water to keep everything moist. Cook together on high heat for 1 more minute, add the chopped parsley, a little cracked pepper and serve topped with a generous amount of toasted breadcrumbs. (i basically did the same thing. when i added the macaroni, it deglazed the nice frond i had and coated the pasta in the little bits of tastiness! also, drizzled with a touch of extra virgin olive oil and a touch more pecorino on top.)