Cuttlefish ink black linguine with squid

This very tasty dish is quick to prepare and it will surprise your guests with its colors. The black pasta (we found it at the Eataly store in Copenhagen) is made by mixing cuttlefish ink in the pasta dough and its delicate flavour complements light sauces and seafood.

We followed the traditional Venetian recipe based on a light white sauce (no tomatoes).

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INGREDIENTS for 4 servings

380- 400gr  cuttlefish ink black linguine, dry or fresh
∼500gr of squids (2 medium size), cleaned by the fishmonger and cut in small pieces
½ cup white wine
parsley
2 garlic cloves, remove the green bud if present
6 tablespoons extra virgin olive oil
salt to taste
toasted or fresh chili peppers to taste

Heat the oil in a large pan over medium heat, add the garlic. Once the garlic starts becoming golden, ∼ 5 min, add the cuttlefish and sautée for 5 minutes. Then pour the wine, let it reduce, then turn off the heat  As the fish might be salty, taste before adding more salt.

Meanwhile, cook the pasta in a large pot of boiling salt water. Follow the cooking time on the package. Drain the pasta, pour it in the pan with the sauce and gently mix. Add the chili peppers, the parsley and serve immediately.

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