Brought to you by Pentolina, Fresh Pasta & Bar Melbourne!
How to use
Meanwhile, cook the squid ink spaghetti in salted boiling water for 3-4 minutes, stirring lightly after 2 minutes to separate the strands of pasta. (Do not thaw it before cooking - put the frozen spaghetti straight from the freezer into the boiling water.)
Once cooked, strain the spaghetti and add it to the pentolina with the seafood. Let the spaghetti and seafood simmer together for 1 minute, finish with a dash of extra virgin olive oil and serve. Buon appetito!
Semolina, water, Molino Pasini Tipo 00 flour, white wine, cuttlefish ink