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Spaghetti with cuttlefish ink : what a delicacy! Especially if made "Sicilian style" . Of the numerous current reinterpretations (with prawns, without fish, with cherry tomatoes) today we offer you a somewhat gourmet recipe that plays with the tradition of Sicilian fish recipes without distorting it.
A light dish, with few calories , perfect for a delicate but tasty summer lunch. We will explain to you step by step how to cook and season spaghetti with cuttlefish ink , without neglecting our care and attention to the best raw materials.
What spaghetti to use? The classic recipe includes various shapes of pasta, of which we recommend the Organic Spaghetti from the Minardo Pastificio , the Spaghetti from the Vallolmo Pastificio .
But let's get back to us! This recipe is one of the variations on the classic cuttlefish ink spaghetti with cuttlefish . The taste is different but delicate and exquisite: we used square spaghetti, we didn't use tomato extract, we blended the sauce with white wine and served the pasta on a cream of potatoes with mussel broth.
Ingredients for 4 people)
- 350 g of square spaghetti
- 700 g of cuttlefish (net after cleaning about 500 g)
- 1 kg of mussels
- a glass of white wine
- 3 cloves of garlic, pepper and salt to taste
- 600 g of potatoes
- a sprig of parsley.
How to cook and season spaghetti with cuttlefish ink
- Have your fishmonger clean the cuttlefish, taking care to have the ink bags put aside. Cut the cuttlefish into small pieces.
- Brown a whole clove of garlic in extra virgin olive oil in a pan, add the chopped cuttlefish, after removing the garlic clove, add salt and deglaze with half a glass of white wine . Finally, add the pockets of black.
- Separately, after having cleaned and de-wired the mussels, open them in a pan by following this procedure: brown a whole clove of garlic (which you will then have to remove) in extra virgin olive oil , add the mussels, put a lid on and as soon as they are open, add white wine and pepper to taste. Filter the mussel juice with a strainer. You will need it for the creamed potatoes. Do not salt.
- Proceed with preparing the cream of potatoes. Brown a whole clove of garlic in extra virgin olive oil in a pan, add the potatoes, peeled and cut into chunks. As soon as they are well flavored (make sure not to add salt) sprinkle with the filtered mussel broth and cook. Blend the potatoes until you obtain a cream of the consistency you want and which you can obtain by dosing the juice of the mussels as you like.