I have been pretty busy (and lazy) and have been procrastinating a lot, and this includes uploading some new recipes. I cook, I take pictures and I eat… but I don’t find a moment to write the recipe down in two languages and select the photos to illustrate it. Let’s go back to work with this foolproof recipe, good example of the Mediterranean diet, that is really easy to prepare but extraordinarily tasty and looks pretty impressive.
Black spaghetti or “spaghetti al nero di sepia” include squid (or cuttlefish) ink among their ingredients. This adds a shiny black color and a subtle seafood flavor that pairs perfectly with seafood-based sauces. In this case, we chose to add shrimp to the traditional Italian recipe including garlic, oil and peperoncini, all of them ingredients that will enhance but not hide the delicious taste of your pasta.
You will find this type of black spaghetti in most of the gourmet supermarkets (Wholefoods or Bristol Farms in California, also at Costco or even Worldmarket; El Corte Inglés in Spain and Sligro in Amsterdam, among others), specialized shops and online. Here you can find a few links:
Ingredients (serves 4-6)
1 pound (450-500 grs.) black spaghetti (al nero di sepia)
½ pound (225-250 grs.) peeled raw shrimp
2/3 red peperoncini (depending on how spicy you like your food)
4 large garlic cloves
1/3 cup extra virgin olive oil ( I recommend a Spanish, strongly flavored variety like Picual)
STEP 1.- In a large pot, bring 1.2 gallons (5 liters) of water to a boil. Add 40-50 grs. of salt, mix well and add the pasta. Stir and make sure it doesn’t stick to the bottom.
STEP 2.- Cook for 1 minute less than indicated in the package (normally 8-10 minutes)
STEP 3.- Meanwhile, laminate the garlic and sauté it over medium heat with 2 tbsps. oil until golden brown.
STEP 4.- Slice the peperoncini and cut the shrimp into bite size pieces (if needed). Add them to the garlic, toss well and turn off the heat as soon as the shrimp start changing color from transparent to white.
STEP 5.- The pasta will be almost ready. It should have a slight consistency in the center. Remove and strain, saving 1 or 2 tbsps. of the cooking water.
STEP 6.- Put the pot back on the stove, add 1 more tbsp. of oil, the sauce you cooked in the pan and the cooking water you reserved. Add the pasta back to the pan, toss well and serve immediately,
– Here are more detailed instructions of how to cook pasta
o http://it.wikihow.com/Cuocere-La-Pasta In Italian
– You can use any other variety of hot peppers, like the shown in the picture above, but be careful with the little green ones! You won’t be able to enjoy your black spaghetti if you put to many of those in them.