Black Pasta with Prawns
There is a cosmetic aspect to colouring your spaghetti with squid ink, but the melanin also gives a deep full seafood flavour to a simple plate of black pasta with prawns.
There has been a tradition to use squid ink in food all along the Italian coast, but the ingredient is particularly popular in the Veneto region and in Sicily, where poverty and thrift has taught people to use all parts of the fish caught.
In well-stocked Italian supermarkets you can buy small packages of squid ink, but the ingredient is also be available on the internet and at some fishmongers and gourmet food suppliers. The tiny bags have a 4-year shelf life, so I try to keep a small stock at home to use for homemade spaghetti, risotto, black crackers or other kinds of food fun.
This recipe of black pasta with prawns in more about taste than about cosmetics. The squid ink boosts the flavour of the prawns and give you a full-toned seafood dish with very simple means. If you don’t want to make your own black pasta, you can find ready-made black pasta in some specialty shops.