A “show-stopping” pasta thanks to the squid ink, with sautéed cuttlefish and a citrusy twist of lime. A seafood dish perfect for warm days and high-impact visual presentations.
400 g Lingue di passero 300 g Cleaned cuttlefish 30 g Squid ink 1 garlic clove 1 lime Extra virgin olive oil (to taste) Parsley (to taste) Salt (to taste) Pepper (to taste)
Step-by-Step preparation
Step 1 / 4
Cut the squid into thin strips like tagliatelle and season in a bowl with olive oil, salt, pepper, and the juice of half a lime. Finely chop the leftover trimmings and season them as well.
Step 2 / 4
Bring a pot of salted water to a boil for the pasta. Meanwhile, in a pan, heat a drizzle of olive oil with chopped parsley and the garlic clove (unpeeled). Add the squid ink and the chopped squid trimmings; cook over high heat for a few minutes.
Step 3 / 4
Drain the pasta and toss it in the pan with the squid ink sauce. Adjust the salt if needed.
Step 4 / 4
Plate the pasta and top with the squid tagliatelle right before serving.
