The flavors of the sea shine in this Tonnarelli al Nero di Seppia (tonnarelli with squid ink), where fresh black squid ink is mixed with durum wheat semolina and a touch of water. The result is a moody, broody dark colored pasta that is as beautiful to eat as it is to serve your guests. The slight salinity of the squid ink pairs quite nicely with any type of shellfish. Dress it up with chili flakes, olive oil, garlic, fleur de sel, and bottarga. Or dress is down simply with olive oil, garlic and chopped parsley. Either way, you'll be sure to celebrate.
Cooking for 8-10 minutes until al dente.
Ingredients: Durum wheat semonlina, 1% cuttlefish ink, water. Contains wheat.