Linguine with cuttlefish ink
Instructions
Clean the cuttlefish bone, eliminatene and retrieve the bleb with black minding not to break it.
Clean the cuttlefish and cut into strips large ones.
The clumps and very small ones can be left whole.
In a pan pour the oil, add the saucepan, heat butter over medium heat garlic and thyme.
As desired, you can then delete them or leave them.
When the butter starts to froth the cuttlefish.
Stir and let it add 1 minute.
Wet with white wine and cook over high heat for 10 minutes.
Add salt and pepper after cooking.
Drain, raccoglietele in a cup and keep them in warm blankets.
Bring to a boil a pot with salted water and let Cook al dente linguine.
Meanwhile in the cooking of the cuttlefish put vesicles of sepia and mash with a fork.
Stir and let thicken over high heat for 2-3 minutes.
Drain linguine and pour into the pan with the sauce.
When done thoroughly over high heat for 1 minute.
Sprinkle with chopped fresh parsley and distribute them in individual dishes.
Cover the linguine with white baby squid, creating a pleasant contrast of colors.
Ingredients and dosing for 4 persons
- 350 g of type pasta linguine
- 500 g of fresh cuttlefish
- 10 cl of dry white wine
- 1 clove of garlic
- 1 sprig of thyme
- 4 tablespoons of olive oil
- 30 g of butter
- Salt
- Black pepper