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What’s For Dinner at Alma in Tel Aviv

By Anthony Grant - 2013-04-02T15:07:06Z

Photograph Courtesy of Alma

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Black-and-White Seafood Lasagna

Two kinds of pasta dough, calamari

"We take squid-ink pasta and regular egg-yolk pasta and splice the two sheets together," he says. "We use aglio e olio and the freshest calamari, which is available every day in Israel. Lots of olive oil, white wine, garlic, parsley—when I see this picture, I want to make it now."

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