Inked, Revisited.
Spring pasta? Why yes.
April in Chicago is the mixed-messenger. Warm one day, a cold snap the next. Spring rainbows of daffodils, tulips, and hyacinths grace every patch of dirt today only to be dusted with snow tomorrow. It’s less rainy and more hot-then-cold. So what do we eat? Pasta with a tomato sauce lightened by white wine, fresh fennel, squid ink, and delicious shellfish. Not quite a winter stew, not quite a summer seafood boil, but completely a spring delight.
••• April, 2022 •••
Whether it’s shaped, string, or couscous, we have our fair share of pasta. This one’s a favorite because its sauce comes together in the time that this pasta cooks— 5-10 minutes.
The simple ingredients are elevated by the fresh fennel and wine. The shrimp and tender chunks of crab have that juicy crunch. Want to add another layer of the sea? Squid ink pasta is both stunning and nuanced. Who doesn’t love black food?
