SicilianItalian
Linguine with Cuttlefish Ink
by Chef in Camicia · 306K subscribers on YouTube
A rich and flavorful pasta dish featuring tender cuttlefish slow-cooked in a tomato sauce enriched with cuttlefish ink, resulting in a deep, briny taste of the sea.
- Cook
- 50 min
- Servings
- 2
- Difficulty
- medium
Ingredients
11 items- Extra Virgin Olive Oilextra virgin olive oil
- 3 pcsGarlic3 cloves
- Cuttlefishcut into pieces, including tentacles
- White Winea splash
- Peeled Tomatoespeeled tomatoes
- Cherry Tomatoesa few cherry tomatoes
- Chili Peppera pinch
- Cuttlefish Inkink sacs from the cuttlefish
- Saltto taste
- Linguinefor 2 servings
- Basilfresh leaves
Method
- Heat olive oil in a large pan over high heat and add the garlic cloves.
- Add the cuttlefish pieces (tentacles and body) and sear until caramelised.
- Deglaze the pan with a splash of white wine, scraping up the fond.
- Add the peeled tomatoes and a few cherry tomatoes, lower the heat, and let simmer for 30–40 minutes.
- Meanwhile, cook the linguine in salted boiling water until al dente.
- When the sauce is ready, add the cuttlefish ink and a splash of pasta cooking water to the pan.
- Add a pinch of chilli, then the drained linguine, and toss everything together over high heat.
- Finish with fresh basil leaves and a drizzle of raw olive oil. Serve immediately.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
