When I saw the bag of “Spaghetti Seppia al Nera” (spaghetti blackened with squid ink) on the beautiful wooden shelves of Le Marche St. George, I had to have it. I pictured what this solid pound of pasta would soon become…dark, glorious noodles glistening and twisted in a big bowl. Colorful ingredients would pop against their background. Paired with a smoky Spanish olive oil (another must-have from Le Marche), I felt optimistic the end result would be a winner.
Yields: 3 (or so…)
1/2 lb squid ink spaghetti
1 1/2 c. radicchio (chopped)
3/4 c. fresh basil (roughly chopped)
1 can cooked chick peas
1/2 c. hazelnuts (roughly chopped)
1/4 c. feta
1/4 c. smoked olive oil
1/4 c. feta juice
Salt & pepper
1. Boil a bit pot of salted water for your pasta and cook until al dante (7 minutes).
2. Drain pasta and add to a big bowl, then add all ingredients except the feta and the hazelnuts. Toss together, then transfer to your serving plate.
3. Garnish with feta and hazelnuts.