Black ink pasta ribbons with baby cuttlefish and prawns

Black ink pasta ribbons with baby cuttlefish and prawns

Tonnarelli con seppioline e gamberetti

By
From
Pasta
Serves
4
Photographer
Laura Edwards

Tonnarelli is a long pasta like tagliatelle, but it has a square profile. The strands are usually plain white but also come flavoured and coloured with squid ink. Buy them dried in good delicatessens, or have a go at making your own long black pasta using the cuttlefish ink available at good fishmongers’ shops.

Ingredients

Quantity Ingredient
400g dried black tonnarelli pasta
or 450g Fresh egg pasta
salt and pepper, to taste
2 tablespoons coarsely chopped fresh flat-leaf parsley

Sauce

Quantity Ingredient
80ml olive oil
2 onions, peeled and finely sliced
30ml white wine
300g baby cuttlefish, cleaned of ink, chopped
200g small prawns, peeled

Pasta method

Quantity Ingredient
Shaping long pasta

Method

  1. Heat the oil in a large saucepan, and fry the onions until soft, about 8 minutes. Add the wine and let the alcohol evaporate for 2 minutes. Add the cuttlefish pieces along with the prawns and cook for 5–6 minutes. Season with salt and pepper to taste.
  2. Meanwhile, cook the pasta in plenty of boiling salted water for 6 minutes or until al dente. Drain and mix with the sauce and the parsley. Serve hot.

Alternative

  • An obvious choice would be replacing the tonnarelli with black (or white) spaghetti.
Tags:
Antonio
Carluccio
pasta
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again