This pasta dish is deeply black as coal. Maybe it amazes the eye, but it certainly doesn't displease the taste.Pasta with squid ink is an almost philosophical dish, transferring to the table the debated contrast between being and appearing. Pieces of squid are simmered in tomato sauce until soft. This is then colored with the ink of the squid, which is contained in a tiny pod that experienced fishermen know how to remove without bursting it. Pasta with squid ink (usually a long format is used, spaghetti or linguine) is a common dish in the cooking of many Italian coastal areas, but in particular it can be distinguished two traditional recipes, not very different from each other: the Sicilian one and the one from Veneto. In the lagoon of Venice squid ink is an ingredient used since ancient times. Originally it was used to season the cuttlefish cut into pieces, then someone thought of using it for "bigoli", the classic Venetian long pasta, maybe tired of seeing them served in the traditional sauce of anchovies, anchovies and onions.
