Nero di Seppia
Looks gross (to some) but it is delicious. It is spaghetti with squid ink. It is lovely and has a slightly salty taste that is hard to describe - you must try it for yourself. If you are brave enough, get to the fishmonger and have him sell you fresh squid with the ink sacks still attached and follow the recipe below. This dish was served to me on a sunny terrace in Sicily. Mmmm!
Nero di Seppia Pasta
- 1 1/4 pounds (600 g) extremely fresh squid, uncleaned
- 3/4 pound (320 g) spaghetti
- 1/3 cup (80 ml) dry white wine
- 1 tablespoon tomato paste diluted in a little water, or 3 tablespoons tomato sauce
- A small bunch parsley, minced
- 2 cloves garlic
- 1/4 cup olive oil
- Salt
- Peppercorns
Preparation:
Begin by cleaning the squid: carefully separate the heads with their tentacles, then remove the guts, setting aside the ink sacks (be careful not to break them). Wash the squid well under cold water, dice the bodies, and chop the tentacles.
Open the ink sacks and collect the ink in a small bowl.
Heat the oil in a pot and wilt the garlic without letting it brown. Add the squid, the minced parsley, and a generous dusting of freshly ground pepper. Cover and simmer over low heat for about 45 minutes, checking every now and then to make sure it's not sticking (if it does add a little hot water). Once it has simmered, mix the tomato sauce or paste with the white wine and add it to the pot. Simmer for 20 minutes more, uncovered, then dilute the sauce with a little hot water and simmer for a half hour more, covered. At this point the sauce should be neither soupy nor too dry.
Half an hour before mealtime bring 3 quarts of water to a boil, salt them, and add the pasta. At the same time stir the squid ink into the sauce, adding the amount that suits your taste. Drain the pasta, season it with the sauce, and serve. The wine? The remainder of the white you used in cooking it.
Looks gross (to some) but it is delicious. It is spaghetti with squid ink. It is lovely and has a slightly salty taste that is hard to describe - you must try it for yourself. If you are brave enough, get to the fishmonger and have him sell you fresh squid with the ink sacks still attached and follow the recipe below. This dish was served to me on a sunny terrace in Sicily. Mmmm!
Alimentari is a new deli/café in Queen’s Park, London. My friend Clara and her two partners set up shop in December - it is a quaint and fabulous little place to pop in for an espresso, cappuccino or a latte, a light sandwich or some freshly made lasagne or gnocchi. 
They also sell salumi e formaggi (deli meats and cheese) and some great food products direct from Italy to take home. I bought some traditional northern Italian pasta for dinner –and Guido, who works there, gave me a recipe on how to make it- he was very helpful as we walked through the shop he would say, ‘oh that is good if made with a little olive oil and chilli’ or ‘that is my favourite, all you need to do is boil some pasta and add those spices’ it was like a personal shopper for food! And the lovely Italian accent made it even better (I wish I had one). 
With Clara’s style and dedication to quality the shop has every detail right. I met up with the Kirsten’s there and we all chatted to the main ‘supporter’ while Clara busily served the incoming and outgoing customers with cute kids and dogs in tow.
