Monday, 04 July 2011

SQUID INK PASTA

My husband recently came back from Italy and he brough me back squid ink spaghetti. Last night he cooked it and tossed it through a mixture of green olives, onions, olive oil, white wine, parsley and chives and we finished it off with some truffle oil.

It was the most amazing tasting pasta I have eaten in ages. Simple, sophisticated and elegant.