Squid Ink Spaghetti Aglio e Olio with Ghost Chili Salt RECIPE
I typically try to keep my posting frequency here on H & H to once a week, but I couldn’t let Halloween come and go without giving it a nod of some sort, and this has got to be my favorite dish to make on this most macabre of holidays. It’s got spookiness in spades – black pasta, extra garlic (vampires beware), ghost chili salt – and it is really simple and fast to put together. The ghost chili salt is a blend that I got from Jacobsen Salt Co. out of Portland and you can easily order some and have it shipped to you as well. But if that’s too much hassle, just use regular flaked sea salt. No harm, no foul.
As for the squid ink pasta, it’s something that I’ve seen in both Whole Foods and Fresh Market, and just about any Italian specialty store will have it in stock. It is easily found online as well, and just requires a little bit of planning in advance if that’s the route you choose to take. The pasta itself is a little pricey, due to the amazing squid ink with which it is filled, but the rest of the recipe’s ingredients cost next to nothing (literally).
Happy Halloween, everyone!
1 lb. squid ink pasta (this is almost a non-recipe, and you can adapt the ingredients to the amount of pasta you want)
1/4 cup extra virgin olive oil
3 cloves garlic, finely chopped
1 – 2 teaspoons red chili flakes
1 teaspoon Kosher salt, plus extra for the pasta water
Ghost chili salt to finish (or flaked sea salt)
FIll a large pot with water (not to the top), and add a couple tablespoons of Kosher salt to the water. Continue cooking the pasta according to the package directions.
Meanwhile, In a medium saucepan over medium heat, add the olive oil, chopped garlic, chili flakes, and 1 teaspoon salt. Stir and cook gently, not allowing the garlic to brown at all (this changes the flavor and causes bitterness). This should only take a few minutes, as you’re just infusing the flavors here. When the pasta is cooked, transfer it to the pan with the oil using tongs (no need to drain it, just add it straight to the oil). Toss to coat and serve with a sprinkling of the ghost chili salt (or flaked sea salt).