photo, Dan Ryan
Here is another version of the sautéed calamari with limoncello vinaigrette that we had for my birthday lunch. I dried the squid ink pasta in funky, swirly curlicue shapes and held them upright in a floral frog. They look as though they are dancing above the plate like the arms of a squid. Chive oil and capricious dashes of chopped chives, yellow nasturtium blossoms and fiery chili peppers complete the plate.
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