Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, linguine al nero di seppia. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
TRADITIONAL ITALIAN RECIPE: Linguine al nero di seppia, the pasta that takes out the ugly part of everyone. While eating this, we couldn't decide who was the ugliest. You almost don't find this pasta in the restaurants anymore.
Linguine al nero di seppia is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Linguine al nero di seppia is something which I’ve loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have linguine al nero di seppia using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Linguine al nero di seppia:
- Make ready linguine
- Take prawns
- Prepare Squid ink
- Get Small chopped onion
- Make ready cherry tomatoes
- Prepare Fresh chilli
- Prepare Olive oil
- Take Salt
- Prepare Fresh parsley to serve
Per cucinare questo piatto non può mancare un ingrediente fondamentale: seppioline. LINGUINE - Handmade Italian pasta with durum wheat semolina and added wheat germ from Tuscany. UNIQUE FLAVOR - Morelli cuttlefish ink pasta with wheat germ to create a rich, nutty bite. HEALTHY - High in protein, this black pasta a great way to get more protein into your day.
Instructions to make Linguine al nero di seppia:
- Cook pasta according to instructions in salted water. Get the squid ink ready. Cook onion and chilli in a little oil for 2 - 3 mins
- Add prawns. Cook for another min. Then add tomatoes and cook on medium heat for 2-3 mins
- Add the ink and cook for another min
- Drain pasta al dente. Add to sauce and mix well
- Serve with fresh parsley :)
Le indicazioni riportate sulle etichette dei prodotti potrebbero variare per motivi da noi indipendenti, pertanto potrebbero. La pasta al nero di seppia nasce come piatto povero dei pescatori: oggi, invece, è una ricetta gourmet. Condite la pasta scolata al dente, in genere pasta lunga tipo linguine o bavette, e spolverizzate tutto con del prezzemolo fresco tritato al coltello. Cuocete le linguine in abbondante acqua salata e scolatele quando sono ancora al dente. Saltatele nella padella con le seppie per un paio di minuti.
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