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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: MEDIUM
1 POUND SQUID CUT IN SMALL PEACES, KEEP THE PARTS YOU DISCARDED BUT NOT THE INTERIOR
1 SQUID INK SAC, BE CAREFUL THE INK WILL STAIN HANDS AND CLOTHES
1 POUND (500 gr.) LINGUINE
4 SHALLOTS FINELY CHOPPED
2 GARLIC CLOVES CUT IN HALF
CRUSHED RED PEPPER TO TASTE
1/2 CUP WHITE WINE
1 TBLSPOON TOMATO PASTE
5 TBLSPOONS EXTRA VERGIN OLIVE OIL
1 TBLSPOON CHOPPED PARSLEY
SALT TO TASTE
RECIPE
ADD 2 TBLSPOONS OF WARM WATER TO THE INK AND STIRR. BE CAREFUL THE INK WILL STAIN HANDS AND CLOTHES. SET ASIDE.
IN A LARGE SAUCEPAN PUT THE OLIVE OIL, GARLIC, SHALLOTS AND RED PEPPER. PLACE OVER MEDIUM HEAT AND SAUTE'
WHEN THE SHALLOTS ARE GOLDEN ADD THE WHITE WINE
ADD THE TOMATO PASTE
TAKE OUT THE GARLIC
ADD THE SQUID, STIR AND COOK A FEW MINUTES
WHEN THE SQUID IS COOKED ADD THE INK AND STIR, SET A SIDE
COOK THE PASTA AL DENTE IN SALTED WATER
DRAIN THE PASTA AND ADD IT TO THE SQUID SAUCE, PLACE THE POT OVER MEDIUM HEAT AND COOK A FEW MINUTES, THE PASTA SHOULD NOT BE SOUPY
ADD THE PARSLEY STIR AND TURN OFF THE HEAT
SERVE THE PASTA AL NERO DI SEPPIA HOT, BUON APPETITO!!
recipes
NEWS
Appetizers
First courses
Main courses
Side dishes
Desserts
Pizza recipes
Christmas recipes
Easter Recipes
Carnival recipes
About
Blog
VIDEO RECIPES