Linguine In Cuttlefish Ink Sauce – a delicious recipe with linguine, cuttlefish, sack, tomatoes, onion, clove garlic. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Clean and wash the squid under the running water (clean will be approximately 350 grams) set aside the ink sack .
2
Wash peel tomatoes, remove seeds and cut into cubes.
3
In a pan with the olive oil fry the chopped onion the clove of garlic, add the cuttlefish, cut into pieces the size of a postage stamp. Brown them well for 5 minutes, pour the white wine and bring the mixture to simmer.
4
Add half the diced tomato, (the others will need it later), the ink sack of the cuttlefish and cook for about 20 minutes salt in moderation , add some water if needed.
5
When cooked put the remaining diced tomatoes and cover the pan.
6
Cook the linguine in plenty of water (I did not salt, the sauce is tasty) drained al dente and served with cuttlefish ink sauce.
124
kcal
Calories
11
g
Fat
5
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 pound linguine or spaghetti, 1 1/8 pounds cuttlefish, 1 sack a cuttlefish, 3 tomatoes medium size ripe, and more.
Yes, Linguine In Cuttlefish Ink Sauce falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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