Celebrate the unique flavors of the sea with Tonnarelli al Nero di Seppia (Tonnarelli with Squid Ink). To make this pasta, fresh black squid ink is mixed with the durum wheat semolina and water, turning it into a gorgeous, dark hue and infusing it with a light salinity that pairs perfectly with shellfish.
Best served with a spicy fish sauce. Also wonderful with simply olive oil, garlic and chopped parsley. For a decadent dish, top the pasta with some grated bottarga.
Cooking Time: 8-10 minutes.
Ingredients: durum wheat semolina, 1% cuttlefish ink, water