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Spaghettini al nero di seppia/Spaghetti with Black Cuttlefish Liquid

Spaghettini 350 gr
Olio extra vergine d'oliva 6 cucchiai
Pomodori 2
Sacchetti di inchiostro di seppia q.b.
Aglio 1 spicchio
Prezzemolo q.b.
Sale q.b.
Pepe q.b.

Il nero di seppia si pu� trovare anche nei migliori negozi di alimentari.
Se gradite, prima di aggiungere l’inchiostro, potete arricchire il sugo con 400 gr di seppie e aggiungere qualche pomodoro in pi�. Cuocete per tre quarti d’ora.
Mettete a bollire abbondante acqua salata per la pasta.
Nel frattempo preparate un soffritto con olio e il trito di prezzemolo e aglio. Aggiungete i pomodori pelati, schiacciateli e fate cuocere tutto velocemente.
Insaporite con sale e pepe, infine aggiungete l’inchiostro e amalgamate tutto.
Scolate la pasta al dente e ripassatela nella padella con la salsa. Servitela subito.

Vuoi mandarci una ricetta siciliana?

Ingredients:for servings 4, preperation time 40 min.

Cuttlefish 500 gr.
Spaghetti 300 gr.
White wine � glass
Tomato concentrate 2 spoonfuls
Garlic 2 cloves
Parsley a sprig
Extra-virgin olive oil 4 spoonfuls
Salt to taste
Peppercorns to taste

Nature has given the cuttlefish a black sac to defend itself and the Italians have invented another use – to colour, flavour and garnish a spaghetti dish.
Contessa Entellina is recommended. This is an 11� dry white wine with a fruity, delicate, characteristic flavour and a fresh taste, to be served at 10�C.
Clean the cuttlefish and put the black sacs aside. Wash them under running tap water and cut them into small pieces.
Remove the stems of the parsley and wash the leaves. Peel the garlic cloves and dice them together with the parsley. Put them into a pot with the oil and add the cuttlefish and some freshly ground pepper. Stir well and cook them with the lid on at a low heat for about 45 minutes. Add the salt halfway through the cooking time.
When the time is finished, pour the wine over and add the tomato concentrate and go on cooking for another 20 minutes. Then dilute the sauce by adding a little hot water, cook at a low heat and with the lid on, for about 30 minutes, stirring every now and then, with a wooden spoon.
In the meantime, put a pot on the fire with plenty of salted water and when it boils, cook the spaghetti and drain al dente.
As soon as the cuttlefish are ready, add the black liquid from the sacs and let the sauce acquire flavour for a few minutes. Then remove it from the fire. Put the spaghetti onto a serving dish and season them with the cuttlefish and their sauce and serve hot at table straight away.

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