20 DIC
Spaghetti with squid ink (quick recipe)
Squid ink is one of the most typical ingredients of Sicilian cuisine, and goes perfectly with both rice and long pasta, such as spaghetti or linguine. Here we present how to prepare a quick and easy pasta dish in Sicilian style, starting from a ready-made base that is the Sugo al Nero di Seppia (Squid Ink Pasta Sauce) from Sicilia in Bocca.
The Sicilia in Bocca sauce is made with squid ink and tomato and contains a pinch of chili pepper; it is ready to be added to your favorite pasta or for the preparation of risotto. If you prefer a spicier recipe you can decide to add some more chili as we explain in the preparation.
Ingredients
Serves 4 people:
- Squid Ink Pasta Sauce Sicilia in Bocca 90 g (half pack)
- Cuttlefish or squid, cleaned 400 g
- Chilli and garlic to taste
- Extra virgin olive oil as needed.
Preparation
In a large pan or a sauteed cut cuttlefish or squid into strips 2-3 cm long and brown in oil. If you prefer a stronger taste you can add chili and/ or garlic, in both cases we recommend you do it in moderation to enhance and not cover the taste of the ink. When the cuttlefish are browned, add the ready sauce, turn off the heat and stir well.
Cook the pasta, leaving it a little back and drain, keeping it slightly damp, so as to facilitate the subsequent amalgamation with the sauce.
Put the pasta in the pan and cook for a couple of minutes mixing well with the sauce and making sure that the pasta remains al dente.
Serve garnished with a teaspoon of gravy with squid ink and a sprig of parsley.