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Spaghetti with cuttlefish ink : what a delicacy! Especially if made "Sicilian style" . Of the numerous current revisitations (with prawns, without fish, with cherry tomatoes) today we offer you a slightly 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 squid ink , without neglecting our care and attention towards the best raw materials.
Which spaghetti to use? The classic recipe includes various pasta shapes, of which we recommend the Organic Spaghetti from Pastificio Minardo , the Spaghetti from Pastificio Vallolmo .
But let's get back to us! This recipe is one of the variations on the classic spaghetti with cuttlefish ink and cuttlefish . The taste is different but delicate and exquisite: we used square spaghetti, we did not use tomato extract, we blended the sauce with white wine and served the pasta on a potato cream 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 squid ink
- Have your fishmonger clean the cuttlefish, taking care to have the black pockets set aside. Cut the cuttlefish into small pieces.
- Brown a whole clove of garlic in extra virgin olive oil in a pan, add the cuttlefish cut into small pieces, after removing the garlic clove, add salt and blend with half a glass of white wine . Finally, add the pockets of black.
- Separately, after having cleaned and unthreaded the mussels, open them in a pan 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 opened, add white wine and pepper to taste. Filter the mussel juice through a sieve. You will need it for the potato cream. Do not salt.
- Proceed to prepare the potato cream. 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 (I recommend not adding 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 mussel juice to your liking.
