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Squid ink linguine, 250g*
Squid ink linguine, 250g*
How to Cook with Squid Ink Linguine?
These linguine cook just like traditional pasta, in 6 to 7 minutes in boiling salted water. They pair naturally with seafood, shellfish, white fish, and lightly creamy or lemony sauces.
€5.20
Recipe Ideas for Enjoying Squid Ink Linguine
- Linguine with Clams and White Wine: in a skillet, sauté garlic, olive oil, and clams. Deglaze with a splash of white wine, add chopped parsley, and serve with the linguine;
- Seared Scallops, Linguine, and Basil Oil: pan-sear scallops until golden. Serve over linguine with a drizzle of homemade basil oil or a light pesto;
- Squid Ink Linguine with Parmesan Cream and Lemon: prepare a light parmesan cream with a splash of lemon juice.
A Subtle, Briny Flavor
On the palate, the ink offers a lightly salty and mineral note, reminiscent of sea spray and shellfish. Far from overpowering, it blends harmoniously with the dish. Their firm texture ensures an excellent hold with sauces.
Morelli: Italian Tradition Since 1860
Since 1860, Pasta Morelli has upheld the art of pasta-making in the spirit of Tuscan tradition. What sets their pasta apart is the inclusion of wheat germ—a noble part usually removed—which gives a richer flavor, denser texture, and superior nutritional quality.
Discover Squid Ink Linguine: A Delicious Taste of the Sea
With their deep black hue and delicately salty, briny taste, Pasta Morelli’s squid ink linguine boast a firm and delicious texture.
| Price/kg | 20 |
|---|---|
| Allergen | Gluten et mollusque |
| Native country | ITALIE |
| Ingredients | Durum wheat semolina, Water, Wheat germ, |
| Cuttlefish ink (Sepia officinalis) | |
| Nutritional Info | VN Energie pour 100 g (energy for 100g) : 1496 kJ / 352 kcal VN Matière grasse (fat) : 1.3 g Dont acide gras saturés (of which saturated fat) : 0.4 g VN Glucides (carbohydrate) : 68 g Dont sucres (of which sugars) : 2.8 g VN Protéines (protein) : 15 g Vn Sel (salt) : 0.2 g |
| Contenance | 250g |