Squid Ink Fettuccine is very popular in Italy. This deep black pasta looks absolutely stunning when served with seafood. It has an amazing rich briny flavour. Made by quality pasta producer Antica Pasta di Campofilone from the Marche region in Central Italy. Renowned for bronze drawn pasta using traditional methods.
Why not make some Squid Ink Fettuccine with King Prawns and Spicy Spanish Chorizo. Sprinkle this surf and turf dish with plenty of fresh parsley and drizzle a little of our Italian Chilli Extra Virgin Olive Oil to take it to the next level.
A Few Cooking Tips
Do it the Italian way and always cook pasta in a large pan of salted, boiling water. If you don’t give the pasta enough space to move in the pan, it will stick together. Italians say the water should be as salty as the sea to flavour the pasta. There is no need to add olive oil to your pasta when cooking. It won’t prevent it from sticking together
In Italy, the pasta and sauce are always combined in the pan to ensure every piece of pasta is coated. Don’t cook the pasta all the way through in the water. Instead, drain it when it still has a little bite, then add to the sauce and continue cooking for a few minutes more until the pasta is cooked and has absorbed a little of the sauce.
When draining the pasta, make sure you save a cup of the pasta water. Then, when you add the pasta to the sauce, splash in a little of the water if it looks too dry. The starch in the water will help the sauce cling to the pasta.
Cooking Time for our Squid Ink Fettuccine: 2-3 min
Although nearly any food is capable of causing an allergic reaction, only the bellow listed foods account for 90 percent of all food-allergic reactions. These foods are:
- Cereals containing gluten, namely: wheat (such as spelt and Khorasan wheat), rye, barley, oats
- Crustaceans for example prawns, crabs, lobster, crayfish
- Nuts; namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts
- Celery (including celeriac)
- Sulphur dioxide/sulphites, where added and at a level above 10mg/kg in the finished product. This can be used as a preservative in dried fruit
- Lupin which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
- Molluscs like clams, mussels, whelks, oysters, snails and squid
This section is for information purposes on common food allergens, and provides assistance for avoiding these ingredients. If you are unsure or you need more information on certain products please email: firstname.lastname@example.org
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Ingredients: Durum Wheat Semolina, Eggs 3%, Sepia Powder 2%