By using ink from squid and cuttlefish, chefs are creating arrestingly beautiful jet-black pastas around town.
“I try things that are safe, and they don’t work,” says RPM Italian’s chef-partner Doug Psaltis. He’s being coy. “Then I try a dish with black spaghetti, and it’s a home run.” In fact, it’s the second-best-selling dish at the restaurant. The housemade pasta gets its obsidian color from cuttlefish ink. The tangle of black strands comes coronated with king crab legs amped up with toasted chile flakes. Lemon zest, parsley and red rounds of Fresno chiles finish off the fan favorite, which was inspired by the culinary traditions of the Amalfi Coast. $23, 650 K St. NW, 202.204.4480