Back on the line cooking your favorite pasta dish: BLACK PASTA AGLIO OLIO
Simplicity is the key to this dish, comprised of only a handful of ingredients this dish is packed with flavor that leaves diners wanting for more. It starts with our squid ink linguine, made fresh every day (we’ve been making this since the ’80s). From there, we take our high-quality squid (available for wholesale btw) and sauté that with olive oil, garlic, and a couple other ingredients (we’ll keep those a secret). This combination of flavor and texture is what brings thousands of people to our restaurants every week. Of course, everything else on the menu is delicious, so be sure to venture out and try it all! Mangia 🦑🦑🦑
About The Daily Catch: Founded in 1973 by Paul Freddura, son of Sicilian immigrants, who learned about the seafood business from old-timers on the docks of Boston’s Fish Pier. Paul took traditional Sicilian recipes and paired them with local Atlantic seafood species for classic recipes that are still served today. Known as “The Calamari King” Paul has had a love for squid since day one and serves squid cooked 7 different ways at the restaurants.
Website: https://thedailycatch.com/
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Wholesale: http://calamarifisheries.com/
The Daily Catch Est 1973 Boston North End
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2 Comments
Squid ink pasta??
Looks delicious