SQUID INK PASTA WITH FENNEL,GARLIC AND BASIL
I was scared by a person wearing a monkey paper mask when I was 12. That’s the most a scary costume could get in those days. It was called ‘fancy dress competition’ growing up, wasn’t a big deal. I remember one year couple of my friends and I decided to be the cha cha dancers, a day before the competition. All we did was wear long flowery dresses and a plastic flower pinned to the side of our hair. It was darn cute but so silly.
Do you remember your most memorable Halloween costume?
Now, Halloween starts a couple of months before the day. The boys decide what they want to be and put me to work. It’s nice to create fun stuff and to see them play the part.
Every year after their loot we get home to a small party I throw. I usually keep it simple and it’s quite a quick dinner. So this year it’s gonna be Squid Ink Pasta, with some grenadine added to orange juice, and chocolate cake. I printed some stickers for the antique bottles, which is going to hold the drink.
This is my last batch of Squid Ink Pasta which I got from Venice couple of years ago. I ate squid ink pasta for the first time few years ago in Venice. A run down place, but absolutely fresh and beautiful food. I just fell in love with that dish which was made with seafood stock.
This version is a simple pasta made with fennel infused oil, 4 ingredients but really good ones. Tastes amazing.
Ingredients:
1 pound squid ink pasta
4 tbsp truffle oil or olive oil
1 tsp fennel seeds
4 cloves garlic grated finely
1 tsp red chilly flakes
1/4 tsp fresh cracked pepper
2 tbsp of finely chopped basil
Salt to flavor the pasta
Method:
1. In a small pan add the oil and let it get hot. Reduce the temperature and add the fennel seeds and let it pop a bit. Add the garlic and red chilly flakes, making sure not to burn the garlic and chilly flakes. Switch of the flame and let the oil sit for an hour.
2. Bring 6-7 quarts of water and let it boil. Then add salt and cook the pasta according the instructions or for 6-7 minutes. Drain. Keep some pasta water aside.
3. Warm the oil again and toss the pasta in the oil and add a bit of the water if the pasta is too dry.
4. Add some basil and fresh black pepper. Serve Hot.
ENJOY!
Hope all of you are doing well and your week is going great my friends.
Copyright 2013 – Food Fashion Party
Oh love it! Squid ink pasta is the only one I have not tired on.. Never had a liking to that but hope to try soon 🙂 Lovely pics. I love your dark shade photography..:)
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Absolutely beautiful plate of pasta, Asha! This post brings back to mind a time when my cousin and I had the idea to buy squid, extract the ink, and make our own pasta! Talk about a long, tiresome process! Much easier to buy it. I love this recipe and your photography is spectacular! Thanks for a great post, Asha!
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@Bill-talk about making things from scratch..that is insane, but I am sure it was the best pasta ever.
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@Angie-thanks so much.
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Wow! That looks so gourmet-ish! And those flavors sounds gorgeous.
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Wow! Such a wicked cool idea for Halloween dinner to treat your boys. I bet they were so appreciative of Mom! 🙂 We do a Ghoulash (goulash) or Chicken Paprikash with Dumplings each year for our Halloween dinner. Each dish has a pretty autumnal orange hue and so satisfying when you're hungry. Traditions are so much fun, aren't they? LOVE that you used squid ink pasta with fennel infused truffle oil! So creative. I adore fennel seed and my spaghetti sauce is never the same without it. Thanks for sharing, girl! xo
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I LOVE squid ink pasta, and used to eat more often when I am in Japan (it's popular there) and I don't eat enough here! I like the moody shots – the background is dark yet your pasta stands out so well with the beautiful light!
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