So, who's up for some mess with your looks after some tasty squid ink linguine, also known as black linguine.  I'm not trying to discriminate here with the specific colour.  But this beautiful dish is very rare in North America because one can hardly fine fresh squids to get the squid ink.  

I am very fortunate to be able to have tried these in several places once in Venice, and many times in Hong Kong. I hope I can make this back home one day. Here's the recipe. And I hope all of you will have a bit of fun with this, especially on the Kleenex when you wipe your mouths from this savory dish :)

Ingredients
- 400g prepared small squid
- 300g squid ink linguine or regular linguine
- 4 tbsp extra-virgin olive oil, plus extra for drizzling
- 300g large, peeled raw prawns with tail-shells on
- 4 garlic cloves, finely chopped
- bunch of spring onions, sliced
- 300g baby tomatoes, halved
- 50g bag fresh wild rocket
- Juice of 1 lemon

Preparation Method
1. Cut along 1 side of each squid pouch and open them out flat. Use a sharp knife, score the inner sides in a diamond pattern then cut the flesh into 5 cm pieces. Set aside the squid pieces with the tentacles.
2. Cook the linguine in lightly salted boiling water for about 8 minutes or until al dente. Drain, reserving a little of the cooking liquid
3. Meanwhile, heat the oil in a large frying pan over a high heat. Add the squid and cook for 2 minutes or until golden and lightly caramelised.  Lift out and set aside.  Add the prawns, garlic and spring onions and cook for 2 minutes, then add the tomatoes and cook for a further 1-2 minutes or until prawns are cooked through.  Add the squid and toss lightly
4. Stir the rocket and a splash of the reserved pasta cooking liquid through the linguine.  Add the seafood and tomato mixture to the linguine.  Season well, add the lemon juice and divide between 4 plates. Drizzle with the extra oil to serve

Source ( i ) | ( ii )