At first glance, the colour might lead you to think that this is squid ink pasta but it really is a gluten-free black bean spaghetti. What is even more surprising is that it is make from just black beans and water! I have no idea how they actually manage to transform that into something that behaves exactly like a traditional pasta.
As a play on the fact that it looks like squid ink pasta I'll be serving it with calamari.
Black Bean Spaghetti with Calamari
Black bean Spaghetti
2 fresh calamari, cleaned
2 small red chillies, sliced finely
3 garlic cloves, minced
grated fresh ginger
large handful fresh coriander leaves, cut finely
Make the Marinade:
Place the chillies, garlic, ginger and coriander into a bowl - stir in enough olive oil to make a spreadable paste.
Prepare the Calamari:
After cleaning the calamari, reserve the wings and tentacles.
Cut the tentacles into bite sized lengths.
Slice the Calamari tube along its length to create one flat piece and then on the inside, create a criss-cross pattern on the flesh making sure you don't cut all the way through. Cut a criss-cross pattern on the wing as well.
Place the calamari onto a bowl and spoon over the marinade - keep a tablespoon to one side Cover and allow to macerate for a couple of hours in the fridge.
Assemble the dish:
Remove the calamari tubes from the marinate and cut into thick strips.
Place a little oil into a wok and place over a high heat - when the pan is hot, grind some salt over the calamari and then sear them quickly, uncut side first. When golden, flip over and quickly sear the cut side - you should find that the pieces will curl.
Toss in the wings and tentacle pieces and cook for another 30 seconds or until they have changed colour.
Remove the calamari from the pan.
Add the reserved marinade, allow it to warm and then toss through the cooked Black bean Spaghetti. Return the calamari to the wok - stir again and then place into serving bowls with a final flourish of extra coriander.
I have to admit I was somewhat sceptical about this pasta but I am incredibly impressed with just how it turned out. I can only imagine that if you are gluten-intolerant this must be such a welcome ingredient in your repertoire.
Quick FYI - this is the link to the exact product used here.