Pasta con il Nero di Seppia alla Eoliana
Pasta con il Nero di Seppia alla Eoliana is a dish that brings the most beautiful blue of the Mediterranean to your table. The freshest squid, caught in the crystal-clear waters of the archipelago, releases its ink to create a fragrant black sauce.
On Lipari and Salina, this dish is the star of harbor trattorias.
Preparation
- 1
Clean the squid, carefully separating the ink sacs. Cut the squid into thin strips.
- 2
In a large pan, sauté the garlic and chili pepper in olive oil.
- 3
Add the squid and brown over high heat for 3 minutes.
- 4
Deglaze with white wine.
- 5
Add the cherry tomatoes, halved, and the squid ink dissolved in a little water. Cook for 15 minutes.
- 6
Cook the spaghetti al dente, drain, and toss with the sauce.
- 7
Finish with fresh chopped parsley. Serve immediately.
Chef's Tips
Add the squid ink halfway through cooking the sauce to preserve its fragrance. Squid should not cook too long or it becomes rubbery.