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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
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1 SQUID INK SAC, BE CAREFUL THE INK WILL STAIN HANDS AND CLOTHES
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1 POUND (500 gr.) LINGUINE
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4 SHALLOTS FINELY CHOPPED
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2 GARLIC CLOVES CUT IN HALF
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CRUSHED RED PEPPER TO TASTE
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1/2 CUP WHITE WINE
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1 TBLSPOON TOMATO PASTE
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5 TBLSPOONS EXTRA VERGIN OLIVE OIL
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1 TBLSPOON CHOPPED PARSLEY
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SALT TO TASTE
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RECIPE
ADD 2 TBLSPOONS OF WARM WATER TO THE INK AND STIRR. BE CAREFUL THE INK WILL STAIN HANDS AND CLOTHES. SET ASIDE.
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IN A LARGE SAUCEPAN PUT THE OLIVE OIL, GARLIC, SHALLOTS AND RED PEPPER. PLACE OVER MEDIUM HEAT AND SAUTE'
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WHEN THE SHALLOTS ARE GOLDEN ADD THE WHITE WINE
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ADD THE TOMATO PASTE
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TAKE OUT THE GARLIC
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ADD THE SQUID, STIR AND COOK A FEW MINUTES
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WHEN THE SQUID IS COOKED ADD THE INK AND STIR, SET A SIDE
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COOK THE PASTA AL DENTE IN SALTED WATER
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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
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ADD THE PARSLEY STIR AND TURN OFF THE HEAT
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SERVE THE PASTA AL NERO DI SEPPIA HOT, BUON APPETITO!!