Tagliolini with Squid Ink

Name: Tagliolini with Squid Ink
Total time: 3000 s
Yield: Serves 2 servings
Ingredients: 5 oz cleaned cuttlefish per person (about 150 grams); 2 packets squid ink; 9 oz fresh tagliolini pasta (about 250 grams); 1/4 cup white wine (about 60 ml)

Maria Grazia Sortino @cook_28976001

Tagliolini with Squid Ink

Maria Grazia Sortino @cook_28976001

Saved

Ingredients

50 minutes

Serves 2 servings

5 ozcleaned cuttlefish per person (about 150 grams)
2 packetssquid ink
9 ozfresh tagliolini pasta (about 250 grams)
1/4 cupwhite wine (about 60 ml)

Saved

Steps

50 minutes

1

Clean the cuttlefish and slice very thinly. In a skillet, heat some olive oil with a clove of garlic and sauté until fragrant.
2

Add the cuttlefish and deglaze with 1/4 cup white wine. Cook for about 5 minutes.
3

Add the two packets of squid ink and a pinch of salt. Cook for up to 10 more minutes.
4

Drain the fresh tagliolini and toss with the sauce. Add chopped parsley.