We call this dish Black Spaghetti (or linguini) because it comes out in a black hue due to the squid (and its ink) used in the cooking. In our culture we call it Spaghetti Negro. In effect, this is similar to our Black Rice recipe which is also very popular in our cuisine.  If interested, you can look up the post featuring Black Rice with Sausage (12/19/14). As noted, in both recipes, the prime ingredient is squid, which, these days, you can get in Asian or Latino stores and, even some supermarkets. The most popular is the Goya brand that comes in 4-ounce cans. In this instance, the only difference is that we’re combining the squid with pasta, specifically, spaghetti, or linguini if that’s your preference. If desired, you can also use round pasta like orzo or Radiatore. Your choice.

Note that this recipe calls for aji dulce, or sweet chili pepper (not the hot kind). These can be found in fine food stores or Latino and Adian markets.

BLACK SPAGHETTI
(Spaghetti Negro)

Ingredients:

1 pound package spaghetti or linguini
2 teaspoons olive oil
2 ounces lean cured ham, washed and diced
1 small green pepper, cored, seeded and chopped
½ cup chopped onions
2 cloves garlic, peeled and finely chopped
3 aji dulce chili pepper, seeded and chopped
½ cup tomato sauce
1 chicken bouillon cube
3 (4z.) cans squid in their ink
6 pimento stuffed Spanish olives
Salt and ground black pepper to taste

Instructions:

  1. Cook spaghetti or linguine according to package directions.
  2.  While pasta is cooking, heat oil in a pan or skillet and brown ham over moderate heat.
  3.  Add bell pepper, onions, garlic and aji dulce. Sauté for about 3 minutes,
  4.  Add tomato sauce and bouillon cube.
  5.  Stir in squid and olives. Season with salt and pepper and cook for 4-5 minutes.
  6.  When cooked, drain spaghetti or linguine. Add squid mixture and stir to combine. Serve immediately.
    Yield: 4-6 servings.