Black Pasta With Cod – Extra Aquatic Taste that Comes from Ink
Fresh black pasta is a treat for me, as firstly I cannot get it easily in shops. And secondly – even if I wanted to make it myself – I still would have a problem with getting the special ingredient. So when it is available either in a shop or a restaurant, I always try to take advantage of such an opportunity. The special ingredient – ink of a squid or cuttlefish – not only gives the dark colour to the pasta but also the slight taste of the sea. And because of the aquatic flavour, the black pasta is best complimented by fish and seafood, just like in the recipe below.
For this recipe, I tried to prepare the fish in a different way. Instead of cooking it with the tomato sauce, I used the Ceviche method: I “cooked” it in lemon juice at first and added to the sauce right at the end, only to warm up. Thanks to it the fish did have a better taste, and it didn't fall apart.