To the uninitiated, squid ink is an ingredient best left to an episode of “Fear Factor”—a viscous goop that can turn foods jet-black and fishy with the smallest drop. But for those who’ve come to appreciate the rich, oceanic flavor of the ingredient, there are few dishes more appealing than Dale Talde’s squid-ink pappardelle with blue crab and vodka sauce at Massoni. Though seasonings like Old Bay and adobo might not show up in your Italian grandmother’s recipe, the pasta bridges the gap between Talde’s Filipino-American upbringing and the coast of Sicily.Subscribe to First We Feast on YouTube: http://goo.gl/UxFzhKCheck out more of First We Feast here:http://firstwefeast.com/https://twitter.com/firstwefeasthttps://www.facebook.com/FirstWeFeasthttp://instagram.com/firstwefeastFirst We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country's best chefs and finding the unexpected places where food and pop culture intersect.
