Turn pasta serving on its head with this inky, black pasta in a heady garlic-white wine sauce—a truly satisfying combination of textures and flavors that is sure to wow guests on every level. We’ve added the toasted breadcrumbs and shrimp to adhere to our orange and black menu for Halloween. This dish is truly spectacular.
MAKES ABOUT 20 SMALL BOWLS
COOK THE PASTA
1 LB Filotea La Pasta Originale Spaghetti Chitarra al Nero di Seppia (squid ink pasta)
Bring a large pot of water to a boil. Cook pasta for 3 min. When draining pasta, reserve 1/2 cup of pasta water for the sauce.
TOAST THE BREADCRUMBS
2 TB EV olive oil
1 CUP panko breadcrumbs
1/8 CUP thyme, roughly chopped
zest of 1 lemon
Heat olive oil gently in a large saucepan over low heat. Stir in breadcrumbs, herbs and lemon zest, saute for about 3 min, till the crumbs have browned. Set aside.
MAKE THE SAUCE
1/2 CUP EV olive oil
1 onion, sliced into thin rings
4 cloves garlic, minced
1/2 CUP white wine
1/2 tsp red pepper flakes
1/2 tsp salt
Heat olive oil in a large saucepan over medium heat. Add onions and saute for 5 min. Add garlic, saute for about 1 min (do not let it brown). Add wine, crushed red pepper, and salt and let reduce by half, about 5 min.
ADD THE SHRIMP
1/2 CUP pasta water
1 LB shrimp, shells removed
Add water and shrimp, bring to a boil, cover and let shrimp poach for 2 min, stirring once. Toss with cooked pasta, and let flavors meld another 2 min.
See more recipes and ideas for a Halloween or Day of the Dead celebration in 19 Spooky Harvest