I knew I had a recipe that I had saved for Squid Ink Risotto which I could twist to go with spaghetti. So todays late lunch turned in Spaghetti al Nero Seppia with a Roasted Tomato and Red Pepper sauce.
I tried to crisp up some fresh spinach to add a cunchy seaweed element to the dish but it did not go to plan. So instead i sat the blanched squid on a bed of shredded fresh spinach without the gold leaf from the original recipe. Who has gold leaf in their cupboard I ask you?
The original recipe image had a red puree/sauce surrounding the pasta without details so I blended some skinned roasted red peppers and tomatoes, reduced with a garlic, white wine and dressed with a little truffle oil.