To the uninitiated, squid ink is an ingredient best left to an episode of “Fear Factor”—a viscous goop that can turn foods jet-black and fishy with the smallest drop. But for those who’ve come to appreciate the rich, oceanic flavor of the ingredient, there are few dishes more appealing than Dale Talde’s squid-ink pappardelle with blue crab and vodka sauce at Massoni. Though seasonings like Old Bay and adobo might not show up in your Italian grandmother’s recipe, the pasta bridges the gap between Talde’s Filipino-American upbringing and the coast of Sicily.