Spaghetti al Nero di Seppie from Venezia by Tessa Kiros
This is an aesthetically dramatic dish – jet black – which is how I like it, but if you prefer a softer look, add less squid ink. If your squid doesn’t come wit
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 140 g (5 oz) spaghetti
- 1 tablespoon chopped parsley, plus some for serving
- 125 ml (4 fl oz/½ cup) white wine
- 3 tablespoons olive oil
- 2 garlic cloves, chopped
- 300 g (10½ oz) squid, with ink sac
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