Pasta with squid ink, orange-braised fennel and tentacles
Pasta and macaroni
Italian cuisine
Itching for something to shoot, my photographer-boyfriend convinced me to enter the contest. I cooked and he took the photos. I think we make a pretty good team - and he still loves me with pitch-black teeth. <br /> <br />If you can't find squid ink, it's certainly no crime to use dried squid ink pasta instead. But do try to get your hands on some real ink; it's every bit as alluring as you'd imagine. I bought a small tub from my local fishmonger for $9.99. I only use a tablespoon of the black stuff in this recipe. It was, to my taste, just enough. And all the better: I have some left over for other endeavors.
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