One of the greatest purchases I made over Spring Break was a package of squid ink spaghetti from the Bi-Rite Market in San Francisco. The label said âSpaghetti di Nero,â which my mind translated to âSpaghetti of Neroâ; I naturally associated this with the tyrannical emperor Nero of ancient Rome, who played the fiddle while his empire burned to the ground (or so legend claims). I have now accepted the fact that âspaghetti di neroâ is simply âblack spaghettiâ in Italian. How disappointing.Â
As I scoured the Internet for ways to cook my black spaghetti, I found a 5-star review for a recipe on BBCâs âGood Foodâ website entitled â20-minute seafood pasta.â Iâm pleased to report that âtwas a wise choice in trusting the broadcasting corporation responsible for one of the greatest detective shows of all time (in my humble opinion, of course).
This recipe is a 5-star for two great reasons. Firstly, you do not need to cook the pasta in a separate pot because the pasta goes directly into the sauce. Donât panic when you see a huge pot of chicken-stock soup because your pasta will absorb and reduce most of the liquid. That means that you will have enough sauce to happily sop up with some crusty bread, and youâll have one less pot to wash! Secondly, the recipe is extremely versatile. You may substitute coriander for parsley, basil for coriander or add red pepper flakes, grated Parmesan, more garlic, extra splashes of olive oil, halved cherry tomatoesâŠthe possibilities are endless; and the recipe will taste wonderful no matter what you do.
Accompanied by a refreshing strawberry-arugula salad and a rustic artisan baguette, the seafood spaghetti di nero was a splendid success for me, making for a delicious Italian dinner experience without the expensive bill. I highly recommend finishing the meal with a cup of tea and Trader Giottoâs chocolate-dipped almond biscotti for pure joy and contentment. Â
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Serves 4-5
Ingredients:Â
1 tablespoon olive oil
1 onion, chopped
1 garlic cloves, chopped
1 teaspoon paprika
400 grams can of chopped tomatoes
1 carton Trader Joeâs low sodium chicken stock
350 grams spaghetti
1 package Trader Joeâs frozen seafood blend
handful of fresh parsley leaves, chopped, and lemon wedges to serve
optional:
crushed red pepper flakes
salt/black pepper
cherry tomatoes, halved
Directions:Â
1. Heat the oil in a pot on medium-high heat.
2. Cook the onion and garlic over a medium heat for 5 minutes until soft, stirring occasionally to prevent burning.
3. Add the paprika, tomatoes and stock. Then, bring to a boil.
4. Turn the heat down to a simmer. Stir in the spaghetti and cook for 7 minutes, stirring occasionally to stop the pasta from sticking together.
5. Stir in the seafood blend. Cook for 3 minutes more until itâs all heated through, and the pasta is cooked.
5.5. Season to taste. Sprinkle with parsley and serve with lemon wedges.Â
Inspired by BBCâs Good Food