Friday, March 16, 2012

Delicious Ink

PL here -

How could any writer resist writing about ink - especially the delicious kind that comes from the squid (aka calamari), and can infused into all manner of pasta?   I can't resist, hence -

I first had tagliatelle with squid ink - pictured here - at Puttanesca's on 9th Avenue in New York City a few years ago.  It was smooth, mouth-watering, like nothing else I'd ever tasted.  Hard to precisely describe a taste like nothing else, but squid ink is mildly sassy, low-key salty, and very satisfying.  I now order it any time it's on the menu.

The sauce, of course, can be made more zesty by the addition of other ingredients.  I prefer it as natural as possible.   Squid ink not only has a soft taste of the sea, but it has health benefits.  At least one study found that it has anti-carcinogenic properties.

All kinds of pasta can be made with squid ink.  The black ink can take a few days to work through your system, so not to worry.   But, trust me, if you're a lover of sea food, you'll order this any time it can be had.  Captain Nemo would approve.

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