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What does pasta with squid ink taste like?

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A silly question, I know, and completely out of the blue. I'm not even currently planning a trip to Venice, where I understand it's a specialty, but I'm afraid I'll forget to ask later. I want to know before confronting it on a menu how it will taste... and I would rather have an idea than ask the waiter, "Does it taste fishy?"

So, as strange a question as it may seem, I am completely serious... Can someone enlighten me on what this stuff tastes like?

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