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Pasta al nero di seppia – cuttlefish Ink Pasta

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Ingredients

Adjust Servings:
1 White Onion
600 gr Fresh Squid With ink sachets
1 Garlic clove
300 gr Canned chopped Tomatoes
1/2 cup White Wine
1 Teaspoon Tomato paste
Extra Virgin Olive Oil
Salt
400 gr Spaghetti Pasta
Parsley

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Pasta al nero di seppia – cuttlefish Ink Pasta

  • Serves 4
  • Medium

Ingredients

Directions

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Pasta with cuttlefish ink (pasta cu nivuru ‘ra siccia) is one of the most recognizable and famous recipes of Sicilian cuisine, especially thanks to its unique black color. A dish that, thanks to its particular and refined taste, is very often found also in the menus of starred restaurants.

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Steps

1
Done

If you have fresh squids, clean them and deprive them of the bone and bags of black that you will put aside - if you have already prepared and cleaned squids, skip this step. Also remove the eyes and the beak and cut them into strips (if you prefer, have your fishmonger do the cleaning operation). Wash them well and put them to drain.

2
Done

In a pan put plenty of oil together with the chopped onion and garlic and let it brown; add the squids and brown for a few more minutes. Blend with the wine, stirring occasionally.

3
Done

Melt the tomato extract in a cup with a ladle of hot water and pour it all into the pan together with the tomato paste and tomato sauce.

4
Done

Add the bay leaves, salt and pepper and cook for about 20 minutes. Add the squid ink and chopped parsley; stir until the sauce has turned black. Turn it off when the squids are tender.

5
Done

Put water and salt in a pot and bring to boil. Add spaghetti and once ready, drain them and add the pasta to the sauce. Garnish with a sprinkling of chopped parsley and serve piping hot.

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