Linguine al Nero di Seppia

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🌍 Italian, Venice/Sardinia Difficulty: ●●●○○

The ink sac of the cuttlefish colours and flavours the sauce — it tastes of the sea in concentrated form. Handle the sacs carefully; a single puncture stains everything in reach. The finished pasta should be uniformly jet black.

Ingredients

400g linguine
400g cuttlefish with ink sacs
1 onion, 2 cloves garlic
200ml white wine
2 squid ink sachets
400g canned tomatoes
Olive oil, parsley

Method

Sautéing — Sauté onion and garlic; add cuttlefish pieces.
Adding — Add wine; reduce. Add tomatoes and ink.
Simmering — Simmer 20 min. Season.
Tossing — Toss with pasta; garnish with parsley.

Tags: linguine, cuttlefish with ink sacs, onion, white wine, squid ink sachets · Source: Brittani's Almanac

Linguine al Nero di Seppia - Italian Recipe