{"id":4474,"date":"2015-06-23T23:58:31","date_gmt":"2015-06-23T23:58:31","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=4474"},"modified":"2015-06-23T23:58:31","modified_gmt":"2015-06-23T23:58:31","slug":"squid-ink-pasta-with-fennel-tomato-spring-onion","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=4474","title":{"rendered":"squid ink pasta with fennel, tomato, spring onion"},"content":{"rendered":"

\"squid_ink_pasta_2\"<\/a><\/p>\n

It was not a Greenmarket day, so there was no fish in the house, and\u00a0I didn’t feel like preparing meat on the first day of\u00a0summer. \u00a0I always have both dry and fresh (frozen) pasta, and I did have a small baby\u00a0fennel bulb, an enormous amount of fennel fronds,\u00a0some cherry tomatoes, and some spring red onions, and I was fain to use these seasonal gifts before they turned<\/em> [there, I did it; I used ‘fain’ in an conventional\u00a0context; it’s something I always wanted to do, although I knew I’d never have the nerve to use it in speech].<\/p>\n

As it turned out, what I didn’t have, was a simple package of\u00a0penne or\u00a0any other stubby pasta. \u00a0I didn’t want to use long pasta, so I reached for the squid ink penne I’d been saving for something\u00a0particularly appropriate to its\u00a0strengths.<\/p>\n

it wasn’t a completely successful improvisation, but, because it looked so exotic in the picture, I decided to post it\u00a0anyway<\/p>\n