The strong, rich flavour of squid ink permeates this delicious dish and “tagliolini” (fine noodles) are perfect. The home made fresh pasta is coloured with squid ink and accompanied by a black sauce enriched with the tender meat of small squids.
What to know
- (per la pasta) 400 g di farina tipo ‘0’
- (per la pasta) 4 uova
- (per la pasta) 7 g di nero di seppia
- (per il sugo) 700 g di seppie
- (per il sugo) 200 g di pomodori freschi
- (per il sugo) 16 cozze
- (per il sugo) 400 g di vongole
- (per il sugo) 1 spicchio d'aglio
- (per il sugo) 1 scalogno
- (per il sugo) 1 bicchiere di vino bianco secco
- (per il sugo) Un ciuffetto di prezzemolo
- (per il sugo) olio extravergine d'oliva
- (per il sugo) Sale
- (per il sugo) Peperoncino (secondo i gusti)
Prepare the pastry making a well with flour. Put the eggs and the squid ink in the centre and mix, first a fork, then with your hands, until you obtain a uniform, elastic dough. Roll the pastry with the rolling pin or a pasta machine until it is very thin. Fold the pastry over, forming small rolls and cut out fine noodles with a few mm thickness using a sharp knife. When dry, the noodles can be frozen.
For the sauce:
Clean the mussels and let them open in a covered pan with 2 extra-virgin oil spoons.
Starve the clams for 30 minutes with water and salt. Put them in a covered pan with a glass of water over medium heat until they open.
Clean the squids by pulling out the cuttlebone after scratching the lower surface with a sharp knife. Cut off the head and the beak, remove the guts and peel them carefully. Wash the squids under running water, place them on a cutting board and dice them with a knife.
Slice the tomatoes.
Pour 3-4 spoonfuls of extra-virgin oil in a pan and heat it over high heat. When it starts sizzling, add the chopped scallots (a sort of onions) and one entire smashed clove of garlic. Let it brown for at least 10 minutes, then remove the garlic.
Clean the mussels by washing them thoroughly under running water. Scrub the outside of the shell to remove the encrustations and pull off the hairy ‘beard’ that sticks out from the shell with a knife blade. Wash the clams thoroughly under running water. Finely chop the parsley together with peeled garlic. Place the mix, oil, mussels and clams in a large casserole. Put them over high heat, cover and wait until they open, mixing every now and then. It generally takes 5-7 minutes. At the end, add a generous amount of pepper. Serve with lemon slices.