Squid Ink Spaghetti are a unique pasta flavor ideal to create seafood pasta dishes.
Squid Ink Spaghetti
Ingredients for 4 people:
- 400gr Squid Ink Spaghetti
- 1 med/lg onion, peeled and finely chopped
- 1 jar of Original Sicily cuttlefish ink sauce
- 2-3 whole squid tubes
- 1 ½ cups water
- ½ cup white wine
- 2-3 bay leaves
- Sprig of fresh thyme
- Sprig of fresh rosemary
- Sprig of fresh parsley
- Salt and pepper
- Bunch of asparagus, ends snapped off and stalks cut into lengths of about 5cms or each stalk into 4-6 lengths. It’ll depend on how long each stalk is to start with.
Cook the pasta following the directions (8/9 minutes).
Stir fry the onion in a frying pan until golden. Add the herbs, asparagus and soften with wine. Nestle the squid tubes in amongst the herbs. Slice the tubes into rings or whatever size/shape of pieces you feel like.
Add the cuttlefish ink sauce and cook for another few minutes until it mixes well with the other ingredients.
Drain the pasta when "al dente" and finish cooking in the pan with the other ingredients.