Spaghetti with Shrimp is a pretty classic combination and to be honest I have not strayed to far from the pretty traditional protocols of a dish that is already a real winner. But lets face it, I like to tinker and add my own slant to dishes so along side the garlic, chili and lemon notes that you would expect to find in and good spaghetti with shrimp dish I have added some fennel because I love the subtle aniseed flavour it brings to sea food.
Then some rather fab looking and delicious black pasta. The colour comes from squid ink, stop pulling that face, I can see you!
Squid ink has a really subtle flavour of the sea but in pasta I thing it brings a wonderful silkiness to the texture and is one of the reasons I love to cook with it. Texture is hugely important for me when it comes to food, there are some foods I genuinely dislike for texture alone, bananas, avocado, olives and aubergine all make my ‘ikky’ list because the texture of them makes me shudder.
Oddly I do not mind the flavour of any of them if you can manage to isolate them from the horrible ‘mouth feel’.
Oh look, I wondered off on a different path again.
I’ve been cooking with this stuff for a long old time but have yet to put a recipe here because it is a real pain in the ass to take a picture of and because pictures are kinda important in doing when it comes to people seeing your food and thinking, yum. I have been determined to share this Squid Ink Spaghetti with Shrimp and Fennel recipe for a while so we have been eating it all the time so I can come up with a way of photographing it.
Life is so very hard I know, but hey it takes 20 minutes to make start to finish, looks a million dollars and tastes fantastic, of course you can swap out the squid ink pasta for regular pasta but I urge you to hunt some down and give it a try. It’s awesome!