Squid ink spaghetti is a truly tasty and appetizing first course. The taste of the sauce envelops you delicately and makes you hope to reach the last bite as late as possible.
Easy to prepare, it is a complete dish as it contains carbohydrates, fish, and vegetables. As we know, our diet must be varied, balanced, genuine, and healthy.
If you’ve gotten to know me a bit, you know that in each of my recipes I exclusively use quality products.
In fact, the spaghetti alla chitarra I used are artisanal, made with only durum wheat semolina and water. They are also of Italian origin, specifically from Puglia. The delicious squid ink sauce, with its authentic flavor, contains neither preservatives nor colorings and comes from Sicily. Everything is seasoned with excellent delicate extra virgin olive oil from Lombardy. You can find all these fantastic products in the online shop of La Dispensa della Casalinga.
Flavored with the fantastic Albenga trombetta squash and fresh cuttlefish purchased at the port just caught.
In short, a really rich and tasty first course.
I also recommend
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing squid ink spaghetti
- 14 oz spaghetti alla chitarra
- 4 cuttefish
- 1 package squid ink sauce
- 2 1/3 cups zucchini
- to taste salt
- to taste extra virgin olive oil
- 4 cloves garlic
Tools
- 1 Frying Pan
- 1 Pot
- 1 Colander
- 1 Cutting Board
Steps for preparing squid ink spaghetti
To prepare the delicious squid ink spaghetti, start by cleaning the zucchini and then slicing them into rounds on a cutting board. Next, clean the cuttlefish and slice them into thin strips. In the meantime, grease a non-stick frying pan with a little extra virgin olive oil and sauté the garlic.
Then add our sliced cuttlefish and cook for fifteen minutes. After the time has passed, add the trombetta squash, salt, and the squid ink sauce and cook for another 15 minutes. Meanwhile, bring a pot to a boil with plenty of water and cook our spaghetti alla chitarra for the minutes indicated on the package and add salt. Once cooked, drain the pasta and
toss it over medium heat in the pan with our sauce for a minute. Finally, season everything with Delicàa extra virgin olive oil and our recipe is ready to be served… enjoy your meal!
Tips and notes
If you like my recipe, SHARE it on your social media and follow me on
INSTAGRAM and on
Facebook I’M WAITING FOR YOU!
And rate it with stars if you liked it.
To always stay updated on my new recipes, you have the option to activate push notifications from my blog.
