Part of a series of superb Southern Italian seafood pasta sauces.
An extraordinary speciality for aficionados of fine seafood. This intriguing sauce is actually one of the most common and oldest seafood recipes from Sicily, dating back to before Roman times. It exhalts one the Mediterranean islands most popular charms, the seppia or squid.
|HOW TO USE – SUGGESTIONS
This is a classic sauce for spaghetti. (Linguini or Bucatini will also work well)Try it also with rice for a special black risotto.
The original recipe was served with grated Pecorino.
Finish the dish with chopped prawns and parsley to create a great visual contrast.
Guests might appreciate a napkin with this dish!
Add a little cooking water and olive oil to extend the sauce.
Italians don’t tend to oversauce the pasta. That’s why a good quality pasta is important.
Sicilian tomatoes, squid, cuttle fish, extra-virgin olive oil, white wine, Trapani sea salt. Contains no artificial flavourings or conservatives
Long life product. Once opened, store in the fridge and use within 1 month.