Cuttlefish spaghetti, ink and orange
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With its black ink, cuttlefish adds drama and intrigue to any dish. Cristina Bowerman’s simple recipe for spaghetti balances the sweetness of the cuttlefish with the tang of citrus and creates an elegant pasta dish that captures the clean and fresh flavours of Italian cuisine.
First published in 2015
Ingredients
Metric
Imperial
Cuttlefish spaghetti
- 200g of cuttlefish, cleaned and sliced
- 320g of spaghetti
- 4 tbsp of trombolotto oil
- 300g of fish stock
- cuttlefish ink
- 1 orange, zest only
SAVE RECIPE
Method
1
In a large saucepan of boiling water, cook the spaghetti for 4 minutes
- 320g of spaghetti
2
Drizzle the trombolotto oil in a medium saucepan, add the fish stock and bring to the boil. Add the pasta and cook for another 3 minutes
- 4 tbsp of trombolotto oil
- 300g of fish stock
3
Briefly sauté the cuttlefish in a frying pan, then add it to the spaghetti. Stir the ingredients well, then add some orange zest
- 200g of cuttlefish, cleaned and sliced
- 1 orange, zest only
4
To plate, use the cuttlefish ink to paint the plate, then place some spaghetti in the middle. Serve hot
First published in 2015
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