Black tagliolini with surimi

The first time I decided to make these black pasta with surimi, I swear I added too much lemon juice at the end, and I ended up with some sour-tasting pasta that reminded me of salad—not exactly something I would serve at dinner. I still remember boiling the pasta while constantly checking the clock because the package said they were fresh and "cooked quickly," but I left them in for about two minutes too long and, yes, I ended up with some mushy and sticky strands. But my craving for that "taste of the sea" kept me going, and I didn’t give up until I found the right combination that felt a bit sophisticated yet satisfying, not just for show. There’s something about the contrast of black with orange and green that makes me want to repeat this recipe over and over, especially when I come across these ink tagliolini at the store. And if you have some friends over, don’t leave the plate empty.

As for the time it takes, know that it won’t occupy your whole evening: about 20-25 minutes in total, with roughly 10 minutes spent on prepping the vegetables and cutting the surimi; the rest is for boiling and sautéing. The quantities below yield two generous servings or three lighter portions, let’s say. In terms of difficulty... if you know how to boil water and not forget about it, it’s about the level of “I can make pasta when I’m in a hurry.”

I don’t know why, but for me, this recipe becomes the go-to for “let’s eat something that doesn’t seem too ordinary” without having to work too hard or dirty the entire kitchen. Probably because it doesn’t require fancy ingredients, aside from the black tagliolini (which I sometimes find, and other times I improvise with other black pasta). I usually have surimi in the freezer, I buy celery almost weekly, and I think we all have carrots and butter on hand. There’s just something about the texture of quickly sautéed vegetables and surimi that warms up without turning rubbery, plus the subtle aroma of ginger and garlic that’s just enough—not so strong that it burns your mouth, but enough to keep it interesting. And it pairs perfectly with a glass of wine, if I’m to be honest.

For two big servings or three regular ones, you’ll need about the following:
250 g of cuttlefish ink tagliolini (fresh black pasta; if you can’t find it, you can use dried black linguine, but it won’t have the same nice texture)
250 g of surimi (crab sticks, not cheap imitations that taste like cardboard—you can find them in the fridge or frozen)
2 stalks of celery (I love it because it adds crunch and a slight fresh green taste)
1 small carrot (I cut it into thin ribbons with a peeler to make it look like strips, but you can also grate it if you don’t feel like impressing anyone)
2 tablespoons of olive oil (I prefer one that’s more aromatic, not too bitter, so it holds up well in the pan and doesn’t sit heavy in the stomach)
1 tablespoon of butter (it gives a more cohesive texture and flavor; I don’t know why, but if you only use oil, it seems like it doesn’t stick to the pasta as well)
1/2 teaspoon of ginger (freshly grated or, if you’re feeling lazy like I sometimes do, powdered, but make sure it’s not too spicy)
1/2 teaspoon of garlic flakes (you can also use fresh minced garlic, but be careful not to let it burn, or it will taste bitter)
1 tablespoon of lemon juice (go easy on this; it’s better to add it at the end to taste)
Sea salt, to your liking (I usually add a good pinch when boiling the pasta and a little more for the vegetables)

Okay, here’s how I do it, step by step, so I don’t miss anything (I’ll share what I’ve learned from my own mistakes):

1. First, bring a large pot of water (about 2-3 liters) to a boil, adding salt from the beginning so it dissolves well. Don’t be shy with the salt; pasta absorbs a lot, and if you forget, they’ll come out bland no matter what you put on them.

2. While you wait for the water to boil, start prepping the vegetables. Slice the celery thinly so it’s easy to chew, and as for the carrot, as I mentioned, I run it through the peeler to make thin ribbons. If I’m in a hurry, I use a large grater, but I prefer the look of the strips.

3. If the surimi is frozen, make sure it’s thawed out; you don’t want to cook it from frozen. Cut each stick into 3-4 pieces, about the size of a pinky finger—don’t crumble it too much; you don’t want it to disappear in the sauce.

4. When the water is boiling, add the tagliolini and keep an eye on the time: for me, if they’re fresh, it’s a maximum of 3 minutes; otherwise, they become gummy. If you leave them too long, don’t say I didn’t warn you. Drain them, but don’t forget to save a ladle of the pasta water, because it always dries out too quickly at the end, and that’s a shame.

5. In a large pan, heat the olive oil and butter over medium heat. When the butter has melted and starts to smell nutty, add the carrot and celery. Stir quickly, for a maximum of 2 minutes, to keep their crunch. Don’t leave them too long; they’ll become mushy and lose all their fun.

6. Then, add the cut surimi, stirring gently so you don’t crush it (it doesn’t need to be cooked long, just warmed up to absorb the flavors from the butter and vegetables).

7. Add the ginger and garlic, and season with salt to taste. I don’t add all of it at the beginning—I prefer to adjust at the end.

8. Finish it all off with lemon juice, stirring gently, and if it seems too dry, add 2-3 tablespoons of the pasta water (this helps a lot; otherwise, it sticks to the bottom and won’t coat the pasta).

9. On plates, arrange the tagliolini, then top with the surimi and vegetable mixture. If I feel like impressing someone, I add some fresh herbs (parsley or dill), but it’s not a must.

Done! Serve immediately while it’s hot; otherwise, the pasta becomes gummy, and you’re left with nothing.

Tips, variations, and serving ideas

Practical tips:
Don’t overcook the pasta. With fresh pasta, it’s easy to mess up; I start the timer from the first boil, not when I add the pasta, and taste at 2 and a half minutes.
Surimi doesn’t get “fried,” just warmed. If you leave it too long, it becomes tough and loses that imitation crab texture that people enjoy.
Don’t add too much ginger or garlic if you can’t handle their strong flavors; garlic flakes are milder than fresh garlic.
Watch out for the lemon juice—if you add too much, it overwhelms the taste of the butter, and you won’t taste the other flavors.
Substitutions:
You can use linguine or black spaghetti if you can’t find fresh tagliolini. It won’t be as “fine,” but it’ll still work.
If you don’t have celery, you can use leeks cut lengthwise—it’s a bit sweeter but offers an interesting flavor.
Surimi can be replaced (for a fancier version) with shrimp (peeled and quickly sautéed) or even sliced mushrooms if you want a seafood-free option.
Olive oil can be swapped for canola oil if you have issues digesting heavier olive oil.
Gluten-free? You can already find black pasta made from gluten-free flour, and you can also use rice pasta (although it doesn’t look as impressive).
Variations:
You can add some capers or a handful of baby spinach at the end if you want it to be fresher.
A bit of sliced chili pepper for those who want it spicier—it pairs nicely with the surimi and cuts through the sweetness of the carrot.
For a heartier meal, you can quickly sauté some halved cherry tomatoes; it creates a more “saucy,” summery dish.
Serving:
It pairs well with dry rosé wine, not sweet (otherwise, everything becomes too heavy).
You can sprinkle a bit of parmesan on top, although many would say not to put cheese on pasta with seafood—I say go ahead if you like it.
As a menu, it goes well with a fennel and orange salad or a rocket and tomato salad, nothing too heavy.

Frequently asked questions

1. Can I use dried black pasta if I can’t find fresh?
Yes, absolutely, just check the cooking time on the package—with dried pasta, you’ll need about 7-9 minutes. Don’t leave them longer than that, or they’ll become gummy and absorb all the sauce. The texture is a bit firmer than fresh, but it won’t ruin the recipe.

2. What kind of surimi should I choose?
I prefer surimi from the fridge, not frozen, because it’s easier to work with and doesn’t release water while cooking. If you only have frozen, let it thaw completely beforehand; otherwise, it will become mushy in the pan and won’t hold its shape.

3. Can I make the recipe without butter, just with oil?
Yes, but it will be a bit “lighter” and not as creamy. If you have allergies or don’t want dairy, add another tablespoon of oil. For extra flavor, you can drizzle a bit of garlic-infused oil at the end.

4. Can I use another vegetable instead of celery?
Yes, you can also use leeks, green onions, or even thinly sliced zucchini. Just make sure not to use something that releases too much water (like raw tomatoes), as that will dilute the sauce.

5. Can I prep the vegetables and surimi in advance?
Absolutely, you can chop them a day ahead and store them in a sealed container in the fridge. Before cooking, take them out about 20 minutes prior so you don’t throw cold ingredients directly into the pan, as they won’t sauté well.

Nutritional values (approximate)

Per serving, you’ll have around 430-480 kcal if divided among three people, or about 650 kcal if you eat half of the total amount. The protein mainly comes from the surimi and a bit from the pasta (especially if it’s fresh with eggs), so you’re looking at about 22-25 g of protein per serving, around 55-60 g of carbohydrates (unless you overdo it with bread at the meal), and about 14-16 g of fats (from oil and butter, plus a little from the surimi). The fiber comes from the celery and carrot, but it’s not exactly a fiber-rich recipe—so if you want to feel like you’re doing something good for digestion, add more celery or some fresh arugula on top. It’s a decent diet recipe if you keep the portion under control and don’t add too much butter or cheese at the end. Gluten-free, if you use gluten-free pasta, it becomes a light dinner even for those with intolerance.

How to store and reheat

If, by chance, there are leftovers (rare in our case), I put them directly in a container with a lid in the fridge for a maximum of two days. When reheating, I don’t use the microwave because the surimi becomes rubbery; it’s best to heat it in a pan over low heat with 2-3 tablespoons of water or, if you have it, a splash of oil. Stir gently, don’t beat, and let it warm up evenly, but don’t fry it, or you’ll ruin the pasta’s texture, and the vegetables will become bland. The black pasta, in any case, isn’t as good after sitting, so my advice is to make as much as you eat—but if you must, it can be reheated, especially if you’re not too picky about textures.

Boil the pasta in salted boiling water for 3 minutes. Peel the carrot and cut it into strips using a vegetable peeler. In a pan, melt the butter and oil. Add the carrot strips and sliced celery. Sauté for 2 minutes and then add the surimi sticks cut into thirds. Gently mix. Season with salt, ginger, and garlic. Drizzle with lemon juice. Serve the dish warm on a platter with tagliolini and the surimi mixture on top. Don't forget, it goes well with a rosé wine.

 Ingredients: 250 g tagliolini with cuttlefish 250 g crab surimi 2 stalks of green celery 2 tablespoons olive oil 1 tablespoon butter 1 tablespoon lemon juice 1/2 teaspoon ginger 1/2 teaspoon garlic flakes sea salt

 Tags:  surimi pasta