SQUID INK SPAGHETTINI

SQUID INK SPAGHETTINI

#SIAintheKitchen

Ooh, squid ink. Why is this always such a buzzworthy ingredient? Yes, it’s black as night. Yes, it may look intimidating to use but really, it’s nothing too crazy! Treat it as tomato paste or gochujang or oyster sauce, just a different colour and with a wild brininess that is just delicious. It can also be used in breads, pastas, dumpling dough and more - get creative.

I wasn’t too creative when I made my squid ink spaghettini as I tried to emulate a take out dish that I had when I was in Venice earlier this year. I was starving and walking around and across all of the canals and, as you may or may not know, The Grand Canal is the pretty much the only way to get across to specific areas if you are walking by foot. Of course, there are gondolas which you can take but I was not in the mood to spend any extra euros - I’m a walker! But I was also starving. The hunger was real and I need to find something STAT.

And just like that - Mr. Pasta popped up on my radar. Pastas in little takeout containers for less than 10 euros?! I’m sold. I went for the nero di seppia pasta which was so filling and satisfying I even contemplated getting another. I had that and an Italian beer and went on with my merry way back to exploring and made my way back to the hotel. I made something similar to this, inspired by my past travels.

SQUID INK SPAGHETTINI - serves 4

• 1 lb (500g) spaghettini

• 3 tbsp vegetable oil

• 1 brown onion, diced

• 6 cloves garlic, minced

• 1/2 tsp dried red chili flakes

• 2 hot house tomatoes, diced

• 1 cup dry white wine

• 2 heaping tbsp squid ink

• 1 cup starchy pasta liquid

• 1 (5.5 oz) can sardines in tomato sauce with chilies

• 1 tsp kosher salt

• freshly ground black pepper, as needed

1. In a large pot of boiling, heavily-salted water, cook the spaghettini until al-dente, about 6 minutes. Reserve 1 cup of starchy pasta water and set aside. Drain the pasta and rinse.

2. While the pasta is cooking, get started on the sauce. In a large saucepan, heat the vegetable oil over medium-high heat. Add the onion, garlic and chili flakes and cook until translucent, about 2 minutes.

3. Add in the diced tomatoes and allow for the liquid to release. De-glaze the pan with the white wine and allow for the alcohol to evaporate.

4. Add in the sardines with the sauce and mash directly in the pan. Stir in the squid ink sauce and cook for another minute. Gradually add in the starchy pasta water and lower the heat to reduce. Add salt and pepper to taste.

5. Add in the drained pasta and toss to coat. Serve immediately with grated parmesan cheese and chopped Italian-leaf parsley, if desired.