cuttlefish ink pasta

cuttlefish ink pasta
We can offer you different type of cuttlefish ink pasta: spaghetti, penne, tagliatelle.
INGREDIENTS: durum wheat, squid ink 2%
COOKING TIME: about 5 minutes
BEST BEFORE: within two years after the date of production

Here below a simple receipt:
Tagliatelle with cuttlefish and clams with asparagus

ingredients:
500g asparagus
500g clams
1 shallot
10 basil leaves
2dl vegetable broth
1dl white wine

Wash the asparagus and clean. Cut the spikes to 10cm, and cut profitable deals spike, in length, 4 cloves. Keep it aside. Cut the stalks into small pieces. In a small frying pan, sauté until transparent the shallot with a tablespoon of oil, add the stalks of asparagus and basil and cook over low heat for 5 minutes. Add the broth and cook over medium heat until the asparagus are cooked well. At this point, then move everything to the mixer and through a strainer. Adjust the seasoning.
Cook over a low heat and for a few minutes, asparagus tips in a pan with a little oil. Keep it aside. In the same pan, get him to open the clams with wine. Meanwhile cook the noodles in salted water. Add the asparagus and tagliatelle with clams and blow it all on a high flame for a few moments. Pour the sauce with asparagus and basil on the plate mirror, lie down noodles and clams.