Recipe by Clyde Thomas
"This recipe is something I made up. I just like all the ingredients, so I threw them together and it is really good."
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1 (16 ounce) package
black squid ink pasta
extra virgin olive oil
Gorgonzola cheese, crumbled
1 (6 ounce) can
5 (1/2 ounce) slices
salt and freshly ground black pepper to taste
grated Parmesan cheese
fresh basil, cut into thin strips
Intriguing ingredients... Fashion-forward color combo... Urban-chic name: "Squid-Ink Pasta with Pink Gorgonzola Sauce." This recipe sets up high expectations immediately -- and the dish delivers deliciously.
The hardest part about preparing this is finding squid-ink pasta, which of course, tastes nothing like squid. It's worth the effort, though -- sans black pasta, it's just Pasta with Pink Sauce. (A rich, full-bodied pink sauce, admittedly ... but the dish just won't present as dramatically as it can.)
That said ... some people (like my dear, but daunted dad) simply will not accept unusually colored food, no matter how tasty. In that case, you might want to go the uncolored pasta route, and dress the plate up with, say, fan-shaped strawberry garnishes or a little unexpected something else.
When I make this dish again, I might stir in some pine nuts for texture, but otherwise, wouldn't change a thing. And that includes the pasta color! ;)
I have to say i did not enjoy this recipe very much, i followed it exactly, but I thought it had a bitter after taste. It might be just me, my husband thought it was ok.
REALLY nice sauce. to fit my menu, I substituted shrimp and mushroom for the proscuitto and served over spinach fett. Rave reviews from everyone! Thank you for the creative recipe!
This was really tasty and very easy to make. I only changed three things. 1) I didn't have shallots so I used onion chopped very fine instead. 2) I used a sodium free chicken bouillion packet in a cup of water in replace of the chicken stock. 3)I only had a 5 oz package of gorgonzola cheese. But it was enough even though the recipe called for 8 ozs.
We enjoyed this very much. I followed the directions exactly and didn't change anything. I would say do not salt the water because it is a salty dish as is. Definitely will make this again!
Thought this was a great recipe and a nice change to my normal pasta routine. Since I live in France, most of these ingredients were very easy to find, so I did not have some of the same problems as other users. My only negative remark was the prosciutto. Next time I will add it towards the end as I felt like it was over cooked.
Black squid ink pasta can be found at Pasta and Company in Seattle area.
AWESOME!!! I love the colors, and the taste is phenominal. I omitted the tomato paste, and used sundried tomatoes instead. Definitely a keeper!!
* Percent Daily Values are based on a 2,000 calorie diet.
Black Pasta in a Pink Gorgonzola Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 245
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