Last summer my mom visited me in Germany and we traveled around quite a bit. We ended our trip in Venice, where we ate and ate and ate the most delicious foods. One of the things I really wanted to try there was squid ink pasta. I had both pasta made with squid ink, and pasta with squid ink sauce. Both were delicious, but I admit that eating the squid ink sauce was a bit disconcerting.
The pasta, on the other hand, wasn’t strange at all- just delicious! I bought some to bring back to Germany with me, thinking that it would be fun to make for my husband. I also brought back some awesome wine, and so we decided to make an evening of it.
When I was in Venice. black spaghetti was always served with squid or cuttlefish. Unfortunately I live in a city where fresh seafood is both expensive and difficult to find, so we decided to use shrimp instead. I am not typically a fan of fried food, but I thought that frying the shrimp would add some nice texture to this dish, so I coated them in cornmeal and fried them in butter. I made a simple white wine garlic sauce for the pasta, and poured generous helpings of chilled soave. Perfection.
Shrimp: I followed this recipe for cornmeal fried shrimp, but I fried them in butter rather than oil (and used a quite a bit less butter- just enough to cover the pan).
Sauce: Make the sauce first and then set aside. I followed this recipe, but omitted the parsley and Parmesan cheese.
Pasta: Use 1/2 package of black spaghetti for two servings. Cook according to package instructions. Once you add the pasta to the boiling water, start frying the shrimp.