1.313 Spaghetti Nero di Seppia alle Vongole


14 (Fri) November 2010

Spaghetti Nero di Seppia alle Vongole


by me

at home

-Oksu, Seongdong, Seoul, Korea-


Spaghetti nero di seppia is a type of pasta, made black (nero) by the infusion of squid ink (seppia).

The pasta was already in the boiling water, when I set about to make a quick vongole sauce, only to discover that I was out of white wine and butter.

For the sake of experimentation (har har), I tried substituting rice wine.  The two types of wine taste nothing alike, but the substitution worked surprisingly well, though I suspect that it wouldn’t work in the other direction.

However, the “I Can’t Believe It’s Not Butter” substitution didn’t work.  I’d acquired it as a freebie tie-in with some other product purchased at the supermarket – Korean supermarkets often give away products by taping them to other products, either as a marketing promotion or as a way to dump inventory.  It was unnaturally sweet, like saccharin, with an unsavory chemical aftertaste, ruining the whole dish.

The clams were also a bit overdue.


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