While some of our surveyors complained in our Italian Food Survey that squid ink pasta was not for them, we're personally not offended by it. In fact, it's our staple at Park Slope's Va Beh'. For its take on the Neapolitan classic, the restaurant uses a housemade squid ink spaghetti, which comes cooked perfectly al dente. While some complain that the ink can contribute an unwelcome fishy element, here it helps complement the flavor from the clams. When it all comes together, the dish is well balanced with lots of taste (a healthy dose of garlic, pepper and a hit of acidity helps) and is a welcome twist on a well-known favorite ($16; 718-678-4200).