Pasta Negra

Ingredients:
400 g spaghetti, cooked
600 g medium squid, cleaned, reserve ink sac
2 1/2 tbsp red cane vinegar
12 cloves garlic, crushed
3 tbsp olive oil
2 tbsp soy sauce
2 tsp cornstarch, dissolved in 1 tbsp water
1/3 cup fresh basil leaves, chopped (or 1 1/4 tsp dried basil)
1/2 cup grated parmesan cheese


Directions:
1. Slice squid into rings and chop tentacles. Sprinkle with vinegar, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/3 tsp pepper. Set aside.
2. Saute garlic in olive oil for 2 minutes. Add squid, soy sauce, cornstarch, basil and ink sac. Simmer for 5 minutes. Combine with spaghetti and half of cheese. Top with remaining cheese.

Makes 10 servings.


Source: Del Monte Kitchenomics