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An Italian pasta

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Black ink spaghetti?!

  • Feb 26, 2010
  • by
Carbonara you may have heard of, but have you heard of Ika-sumi?
Ika-sumi (Squid Ink) is the Japanese term. I haven't seen it elsewhere other than Japanese Fusion restaurant but then I'm really not into pasta, so that might be why. Nero di seppia is the Italian term for squid ink.

Pasta is really not one of my favorite food unless it's extremely well done. Recently in Singapore, there is a chain restaurants (Japanese origin) which served pasta really well. Waraku is the name of the chain and we were told by the staff that their spaghetti are imported from Japan, including its sauce. They are packed individually and precooked in Japan. It's truly delicious & I got hooked on its Squid ink spaghetti. Ika-sumi is the name and it's totally black in color. After eating them, do remember to clean your teeth before going out and chat to anyone in the open! ;-)

Not only is Ika-sumi spaghetti different in color, they taste different than normal spaghetti too. Very interesting and I love its texture. Waraku also has some other delicious spaghetti like those cooked with clams. What I like about Waraku's pasta is that the sauce is light and yet delicious; unlike those traditional tomato based sauce which I'm not very fond of as they made me feel full easily. Waraku's pasta are of a different story though. Very nice! 

I just checked on Waraku website and found that it has now opened its first outlet in L.A. Well, if anyone of you have tried it, do write a review of it here on Lunch!
The address? 

Recipe for Spaghetti with Squid Ink (nero di seppia)
(from About.com)
Prep time: 30 mins
Cooking time: 90 mins

  • 1 1/4 pounds (600 g) extremely fresh squid, uncleaned
  • 3/4 pound (320 g) spaghetti
  • 1/3 cup (80 ml) dry white wine
  • 1 tablespoon tomato paste diluted in a little water, or 3 tablespoons tomato sauce
  • A small bunch parsley, minced
  • 2 cloves garlic
  • 1/4 cup olive oil
  • Salt
  • Peppercorns
  • Begin by cleaning the squid: carefully separate the heads with their tentacles, then remove the guts, setting aside the ink sacks (be careful not to break them). Wash the squid well under cold water, dice the bodies, and chop the tentacles.
  • Open the ink sacks and collect the ink in a small bowl.
  • Heat the oil in a pot and wilt the garlic without letting it brown. Add the squid, the minced parsley, and a generous dusting of freshly ground pepper. Cover and simmer over low heat for about 45 mins, checking every now &  then to make sure it's not sticking (if it does add a little hot water). Once it has simmered, mix the tomato sauce or paste with the white wine and add it to the pot. Simmer for 20 mins more, uncovered, then dilute the sauce with a little hot water & simmer for a half hour more, covered. At this point the sauce should be neither soupy nor too dry.
  • Half an hour before mealtime bring 3 quarts of water to a boil, salt them, and add the pasta. At the same time stir the squid ink into the sauce, adding the amount that suits your taste. Drain the pasta, season it with sauce, and serve. The wine? The remainder of the white you used in cooking it.

Black spaghetti?! Black spaghetti?!

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February 26, 2010
I love black ink spaghetti!! Just it is not always available to order and whenever I see it on menu, yuummmy!! BUT don't eat it when you try to impress someone ....your will have black teeth when you talk, smile, etc while you are eating and just not anyone can take it except your close friends and family! :))
February 26, 2010
Haha! Right on! :-) Thanks!
February 26, 2010
Not sure, I am with you that this can be good when done right, but I am just not too fond of squid ink. I take them off when I cook squid every chance I get. Thanks for the tip and the recipe!
February 26, 2010
I didn't know I liked it until I tried this spaghetti. But then again, I'm not sure if I'd like it elsewhere. This one is extremely good though. Pasta De Waraku is now available in L.A. ;-)
More Spaghetti reviews
Quick Tip by . June 12, 2011
One of my perpetual contenders for best food ever! I love the way it tastes with a spicy spaghetti sauce, some garlic break and a small salad on the side, and a decent red wine!
Quick Tip by . October 18, 2010
Whole Wheat- esp from Italy is much more healthy for you...
Quick Tip by . February 26, 2010
Ika-sumi (squid ink) spaghetti is awesome! If you haven't tried it, make sure you do. I must admit you need to be adventurous though ;-)
About the reviewer
Sharrie ()
Ranked #3
I'm a traveler at heart & have been nicknamed Travel Queen by friends & colleagues alike. Traveling has been my life passion for the last decade or so. As we enter a new decade, I'm excited … more
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About this food


Spaghetti is a long, thin, cylindrical pasta of Italian origin.[1] A variety of pasta dishes are based on it, from spaghetti with cheese and pepper or garlic and oil to a spaghetti with tomato, meat, and other sauces. Spaghetti is made of semolina or flour and water. Italian dried spaghetti is made from durum wheat semolina, but outside of Italy it may be made with other kinds of flour.
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