It’s a total coincidence that i chose to write a recipe for an all-black pasta on october 31st. Squid ink pasta looks creepy but has a neutral taste that can be used in any pasta application. I chose to keep the theme with mediterranean pasta de la mer, with canned smoked trout, heaps of shaved garlic, and lots of lip-smacking briny capers.
The beauty of this dish is the simplicity of the cooking and the melding together of the flavors. The sauce is based on two ingredients: butter and pasta water, as the starches from the water act as a thickener and binding agent while the butter acts an emulsifier. A key technique is removing the pan from the heat before adding butter prevents it from breaking and ensures a non-greasy sauce. Other than the pasta boiling pot, this meal is made in one pan.
Lots of Americans seem to have an adverse opinion of canned fish (the exception being your average tuna). Canned does not mean low-quality! This method of preserved fish is a product more familiar in eastern and european cultures ranging from herring, salmon, mackerel, trout, sardines and more. Visit your local international grocery store and visit the polish, or greek isle!
I regret not taking a photo of these product. Worry not however. This meal will be replicated in the near future. I will update then.
Mediterranean Style Trout Pasta De la Mer
- 1 lb squid ink pasta
- 1 tbsp olive oil
- 1 12 oz can smoked trout
- 2 cloves garlic shaved
- 1 shallot minced
- 1/4 cup capers (reserve brine)
- 1 juice lemon
- 3/4 cup reserved pasta water
- 3 tbsp quality butter cubed and chilled
- 1/2 cup parsley chopped
- 1/4 cup shaved pecorino romano or parmesan
- Salt water and boil pasta according to manufactures directions. Be sure to reserve directed boiling liquid for future use.
- Bring a large sautée pan to medium heat. Add oil, garlic and fry gently until garlic shavings begin to brown. Stir often to prevent burning. After garlic has browned, spoon from pan and set aside. do not discard oil.
- Reduce heat to medium low, add shallot to pan. Sauté until softened and aromatic. Add capers to the pan and heat through. Pour lemon juice, caper brine to mix. Add smoked trout and gently break up fillet using a spatula.
- Add pasta and reserved pasta water and fold together until other ingredients are incorporated. Pasta water will begin to simmer and thicken. At this point, remove from heat, and add butter. Fold pasta until butter melts and a sauce begins to form.
- Remove from heat fold in garlic shavings, chopped parsley and plate.
- Top with pecorino romano and serve immediately with crusty bread