Squid Ink and Lemon Linguine with Whitebait | Linguine al Nero di Seppia e Limone con Bianchetti - P

Name: Squid Ink and Lemon Linguine with Whitebait | Linguine al Nero di Seppia e Limone con Bianchetti - P
Total time: 85 min
Ingredients: 100 g 00 flour; 100 g durum semolina flour; 1 egg; 1 egg yolk; ½ tbsp olive oil; ½ tbsp squid ink; Zest of one lemon; ½ tbsp lemon juice; Salt (to add to pasta water); 100 g fresh whitebait/silver fish; 1 tbsp 00 flour (or whatever flour you might have left from making the pasta); 3 tbsp olive oil+generous splash to serve; 5-6 cloves garlic (peeled, left whole and lightly smashed under the side of a knife); 2-4 fefferoni chillies (whole); 1/3 cup dry white wine; 1/2 tsp garum (substitute with fish sauce, or minced anchovy fillet); 1 tbsp parsley (very finely chopped); ½ tsp large salt flakes; Crack of black pepper

pastaetal.com

A citrusy two-tone linguine, paired perfectly with a simple sauce of whitebait, chilli and garlic. This pasta will have you dreaming of the seaside.

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Ingredients

100 g 00 flour
100 g durum semolina flour
1 egg
1 egg yolk
½ tbsp olive oil
½ tbsp squid ink
Zest of one lemon
½ tbsp lemon juice
Salt (to add to pasta water)
100 g fresh whitebait/silver fish
1 tbsp 00 flour (or whatever flour you might have left from making the pasta)
3 tbsp olive oil+generous splash to serve
5-6 cloves garlic (peeled, left whole and lightly smashed under the side of a knife)
2-4 fefferoni chillies (whole)
1/3 cup dry white wine
1/2 tsp garum (substitute with fish sauce, or minced anchovy fillet)
1 tbsp parsley (very finely chopped)
½ tsp large salt flakes
Crack of black pepper