Hello all, I know I have not blogged any recipes lately but I was quite busy working towards a career change! Oh yes...quite happy and excited about the new job starting in January but until then I have two weeks off and hopefully I will post some delicious recipes that we have prepared lately. One recipe that we made and loved is the classic Italian recipe Spaghetti al Nero di Seppia which basically is spaghetti in a black sauce!! Yes a black sauce which is the result of the addition of the cuttlefish's ink to the cuttlefish sauce. Try it out, if you have not got a fishmonger close-by, you can buy sachets of cuttlefish ink online...I do! They are very cheap as well. This pasta sauce is very fast and easy to prepare...just make sure that cuttlefish you are using is fresh. So for 2-3 people you will need...
- 200g spaghetti
- 600g cleaned cuttlefish (including tentacles), cut into small pieces
- 2 garlic cloves, finely chopped
- 100ml (½ cup) white wine
- 2 sachets cuttlefish ink or 1 fresh cuttlefish ink sac
- 2 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley)
- Extra virgin olive oil
How to...
- Heat about 2 tablespoons of extra virgin olive oil together with the garlic in a small pan. Cook until the garlic is aromatic and golden.
- Now add the cuttlefish and parsley and stir well. Cook on medium heat for about 15 minutes. Increase the heat on high and add the wine and cook until the wine has evaporated (at this point you can cook the pasta and drain it). Reduce the heat to medium again and add the cuttlefish ink sachets. Stir well. If using the fresh cuttlefish ink sac, add the whole and break it carefully with a wooden spoon. Heat thoroughly.
- Add the sauce to the pasta and serve with extra chopped parsley and extra virgin olive oil.
Enjoy!!
R&A
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