Believe it or not I’ve managed to get a bit of cooking in while in New York. The lovely little place I’m renting in Brooklyn has a fully stocked kitchen which makes me feel at home and saves me some cash.
I mentioned a place called Eataly in a previous post. Guys. This place is not only a grocery stocked with all things Italian, but an eatery with several little “cafes” situated within the actual store. It’s seriously brilliant. I may or may not have overdone it, snagging cheese, meats, veggies, fruit and the end-all squid ink pasta. I’ve been wanting to try this forever, but have never seen it in Hawaii. (I suppose I could make some, but that will need to be a project for another day).
The pasta was freshly made and while the good folks at the pasta counter suggested I top it with calamari (obviously) the selection of fresh mushrooms won my attention.
Overall, the pasta was delish, however I was hard pressed to taste the squid in it. Regardless, this would be fun to serve for a dinner party. I’ve kept the recipe simple to showcase the pasta itself, but would be excellent with seafood, fresh herbs, or tomatoes.
Squid Ink Pasta with Mushrooms
1/2 pound squid ink pasta (fresh if you can get it)
2 TBL olive oil
2 shallots, chopped
1 garlic clove, chopped
1 cup mushrooms (I used little honshemejis)
salt & pepper to taste
freshly grated parmesan cheese
Add about 2 tsp salt to a pot of boiling water, then the pasta. Cook 2-4 minutes or until al dente. If your pasta is not fresh, prepare according to package directions. Strain pasta, reserving 1/2 cup of the pasta water.
In a skillet over medium heat saute shallots in olive oil until soft. Add garlic and mushrooms and saute another 2-3 minutes. Season with salt and pepper.
Add pasta to the skillet along with the reserved pasta water. Toss to coat. Add parmesan as desired. Enjoy!