Squid ink Spaghettis with Prawns and Tomatoes
For some, eating spaghetti "al nero di seppia" can be intimidating because of its dominant and unconventional color, certainly not a color one is accustomed to in nowadays cuisine, where the presentation of a dish is as important as the essence of its flavor. However, beyond this first impression, spaghetti with squid ink are a real delicacy of Sicilian cuisine. The dish, like so many traditional dishes from Sicily, originates from the fact that, in poor households, everything had a use, including the black liquid contained inside the squid. Now it's much easier to have Filotea take care of the squid, you just have to add a prawn and tomato sauce to enjoy a unique taste.
Ingredients (4 servings)
250 g of squid Ink Spaghetti Filotea
9 medium prawns, halved
250 g of tomato purée Prunotto
3 tbsp of dry white wine (any Chardonnay will do)
1 tbsp of extra virgin olive oil Kalios 02
1 clove of garlic
Chili to taste, basil, coarse salt Solana Nin
Slowly heat the oil with the clove of garlic in a pan over low heat.
Add the prawns and the wine, then the pulp of tomatoes and the chili, cook with no lid for 5 minutes.
Cook the Squid Ink Spaghetti in plenty of salted boiling water for 3 minutes, drain the pasta and toss it in the pan with the prawn sauce and the basil leaves.
Serve adding a touch of extra virgin olive oil.