All the flavour of the sea in an elegant dish

This recipe, once present only on the tables of fishermen, despite its humble origins has reached the tables of the best restaurants. Today it is considered one of the most refined and imaginative dishes of Sicilian cuisine.

Ingredients for 4 people

400 g Spaghetti
600 g Cuttlefish with black pouch
2 cloves Garlic
q.s. Extra virgin olive oil
1 glass White wine
q.s. Salt and pepper
q.s. Fresh parsley

Process

Spaghetti al nero di seppia

Let's start by removing the sacs containing the ink from the cuttlefish and cut the cuttlefish into strips.

Fry the garlic in a pan and when it is golden, remove it, add the cuttlefish and mix, cooking for a few minutes, adding a little white wine .

Once you have boiled the wine, add the sacs with the cuttlefish ink. Add the chopped parsley and mix well.

At this point, cook the spaghetti and after having drained them well, add the sauce to the spaghetti and a little pepper.

Enjoy your meal..!

Nutritional tab

Calories kcal: 421

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