Deep, enveloping, fascinating: spaghetti with cuttlefish ink represents an immersion into the mysteries of the sea. From the first taste, their intense colour and strong flavour captivate you, telling stories of hidden depths. A dish that tastes of waves and sea breeze, perfect for those who love to adventure into new nuances of flavour.
To make your moment of conviviality truly special, pair the spaghetti with cuttlefish ink with a glass of white wine. We have chosen the perfect note for you, a wine that will best enhance your recipe.
Separate the tentacles gently from the body of the previously cleaned cuttlefish.
Wash both tentacles and body under a stream of fresh running water.
Cut into strips, leaving the tentacle part whole.
Meanwhile, cook the spaghetti in abundant salted water.
Fry a clove of chopped garlic in a little EVO oil, add the cuttlefish and fry for 5 minutes.
Deglaze with white wine and season the cuttlefish with a pinch of salt and chilli pepper, then add the ink sacs.
Remove the black ink from the sacs and mix to flavour the cuttlefish.
Drain the pasta al dente and toss in the pan with the cuttlefish.
Add a handful of chopped fresh parsley and serve the pasta hot.
A wine with body and structure is the perfect accompaniment to the intense flavours of this dish. Chardonnay's freshness and complexity balances the dish's depth and enhances its flavour.
Sicilian by adoption, Chardonnay has the charm of a foreigner that conquers everyone. Its exotic…
The gentle effervescence lightens the dish’s rich, maritime character, while its acidity enhances the natural savoury notes, bringing lift and clarity to every bite.
Collezione Frizzante is fresh and effortlessly charming. It has that light energy that brightens the…
