Spaghetti With Squid Ink. Gluten Free.
Spaghetti with squid ink: an easy and tasty recipe.
Spaghetti al nero di seppia represent a classic pasta dishes with sea.
Recipe to great effect: The scents, the flavors, Mediterranean pleasures.
Spaghetti with cuttlefish are easy to prepare. The simplest recipes are often the best.
Two elements are crucial: fresh fish and delicious spaghetti.
Time: about 40 / 45 minutes
Ingredients for 4 people
• 400 g spaghetti gluten free. I use “ Spaghetti Bio ” by “ Piaceri Mediterranei“.
• 300 grams of small cuttlefish and some ink Vesicle
• 1 clove of garlic
• 1 sprig of fresh parsley
• 4 Tablespoons extra virgin olive oil ( EVO )
• salt to taste
Clean cuttlefish by removing the bone, eyes and blebs of ink.
Attention: don't break blebs and put in a saucer. The ink of blebs can stain.
Cut the cuttlefish into strips.
Pour the oil and a clove of garlic In a pan . When the garlic is blond pour cuttlefish with a ladle of water and wine and cook to .5 hour over low heat.
Add blebs with the ink in the Pan and parsley, salt and pepper.
Cook for 2/3 minutes (crushing blebs with a fork).
Be careful with the salt: Black vesicles is tasty.
Taste and possibly add a little salt.
Meanwhile, take a pot, fill with cold water and put on fire.
When the water boils, toss the noodles in water.
Drain the spaghetti when al dente-like spaghetti cooked in Italy (read the package directions).
Pour the noodles in the pan with the sauce with cuttlefish.
Stir and serve with a sprinkling of chopped parsley.
Enjoy your meal,
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