Pasta
Spaghetti al Nero di Seppia
Dramatic black pasta with cuttlefish ink, tender squid rings and a touch of white wine. Pure Sicilian coast on a plate.
35 min
Serves 4
Media
Ingredients
- 400gspaghetti
- 500gfresh squid, cleaned
- 2 sachetssquid ink
- 4 clovesgarlic
- 150mldry white wine
- 1fresh chilli
- Flat-leafparsley
- Extra virginolive oil
Method
1
Slice squid into rings. Keep tentacles whole.
2
Sauté garlic and chilli in olive oil. Add squid, cook 2 minutes.
3
Deglaze with white wine. Add squid ink dissolved in 50ml water.
4
Cook pasta al dente, reserve a cup of pasta water.
5
Toss pasta in the inky sauce, loosen with pasta water. Finish with parsley.
