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Linguines with cuttlefish ink and squid

Would you like to impress your guests with an original dish that is very easy to make? Choose this recipe for linguine with cuttlefish ink, a dish that looks strange, with its black pastes and whole squids, but which is no less delicious!

This dish is to be enjoyed with a Domaine de Gavoty Blanc Côtes de Provence 2016. With its nose of fruit (pear and pineapple), notes of white flowers and a touch of honey are added. It will match perfectly with cuttlefish ink and squid.

Linguines with cuttlefish ink and squid for 4 people: test

Ingrédients

Linguine with cuttlefish ink: 500 grams
Whole squid cleaned by the fishmonger: 4
Garlic: 3 cloves
1 Espelette pepper
Espelette chilli pepper: One teaspoon
Lemon: 1
Fresh thyme sprig: 1
Olive oil: 3 tablespoons
Salt

Présentation

1Cut off the heads of the squid, keep them whole. Cut the bodies into large strips. Sauté the whole thing in olive oil for 3 minutes over high heat with 1 tsp. coffee of Espelette chilli pepper. Salt, reserve.
2Cook the pasta according to the instructions in the package. Drain them.
3Peel and cut the garlic into thin strips. Brown them quickly in olive oil.
4Take the lemon zest and cut the Espelette pepper into thin strips.
5Mix the pasta with 1 tbsp. olive oil, lemon zest, pepper strips, garlic and squid heads. Serve with the squid strips next to it.

A little tip, you can add cooked and hot shrimp to it for even more flavours!

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