Description Traditional Sardinian black spaghetti made from 100% Italian durum wheat, delicately coloured with natural cuttlefish ink. Its firm texture and subtle savoury flavour make it the perfect partner for light sauces, seafood dishes, and vibrant tomato-based pestos. An elegant and striking pasta that brings a taste of the Mediterranean to your table. Cook time: 10 minutes Ingredients: Durums WHEAT, Semolina, Squid Ink (MOLLUSC) (1.5%) Squid ink pasta (black pasta) is brilliant with simple, seafood-forward sauces that let its subtle briny flavour shine. Here are some delicious, tried-and-true ideas: �� 1. Squid Ink Pasta with Garlic Prawns Sauté prawns in olive oil with garlic, chilli flakes and a splash of white wine. Finish with parsley and a squeeze of lemon. Simple, classic, and perfect with black pasta. �� 2. Classic Squid Ink Pasta with Calamari Cook sliced squid with garlic, cherry tomatoes and white wine. Toss through the pasta with a little butter or olive oil and fresh parsley. �� 3. Squid Ink Pasta with Tomato & Chilli A light tomato sauce with garlic, olive oil and chilli works beautifully. Add anchovies or capers for depth if you like. �� 4. Squid Ink Pasta with Butter, Lemon & Parmesan Ultra-simple and elegant: butter, lemon zest, black pepper and a little Parmesan (or pecorino). Great as a vegetarian option. �� 5. Squid Ink Pasta with Crab Fresh crab meat, garlic, olive oil, a touch of chilli and lemon. Finish with parsley and a little pasta water for a silky sauce. �� 6. Squid Ink Pasta with Smoked Salmon & Cream Light cream sauce with shallots, smoked salmon and dill or chives. Rich but still balanced by the salty pasta.
