Spaghetti al Nero di Seppia
Rebirthing with squid ink pasta.. I was given some Squid Ink Spaghetti last week. I have been admiring it in its Italian packaging and pondering over how to "put it into value." It has taken me back to my ephinany with cockles in Geneva in Italian friend Gabrielle's kitchen over 20 years ago. This was a time when in NZ we weren't really cooking with cockles..as a child my parents would send me out with a bucket and a spade at low tide to collect ' pipis .' As a parent now I understand their clever 'time out' from children tactic. I would wade around ankle deep until my bucket flowed over. Back at home with my full bucket my mother would throw out all the cockles ( apparently they were " polluted"), steam open the pipis serve them in a cold salad with vinaigrette,red onion rings and lashings of chopped parsley. Back to the 80's in Gabrielle's kitchen..I watched my friend steam open kilos of cockles in white wine and garlic a...