Bucatini al nero di seppia

by Bev
(Northern Virginia, USA)

This is black pasta made with squid ink. I had it my first trip to Venice and I can still taste it. The sauce is tomato based with onion and garlic of course and with fish trim. I attempted to replicate it and came close.

1) saute onion and garlic

2) add tomatoes and simmer till thick

3) add the pieces of fish, preferably firm fleshed white fish (some chunks, some literally trim)

4) adjust seasonings and add a small handful of minced flat leafed parsley.

I like the dish because the fish takes on a sweetness which is a good balance to the earthy tasting pasta, and it is not your everyday pasta. A 'forte' northern italian white wine is a good go-with.

Maria's reply: Thank you so much for the lovely recipe. I know a similar recipe and it is certainly delicious, variations of this dish are common not just in Veneto but in nearly all the coastal regions of Italy.