Spaghetti al Nero with Squid
This week we’re giving away great recipe for dinner parties that scores well on the novelty scale: Spaghetti al Nero with Squid. The squid has a light flavour and the ink gives this recipe its colour as well as a distinctive but subtle taste.
Most squid in the UK comes from Scottish waters, where the season runs from sumer until the end of the year. Squid ink mostly consists of melanin, a black pigment only found in nature. Squid meat is lean and full of zinc, manganese, vitamin B12 and copper. The parsley enhances the pasta’s flavours and brightens up the creamy and earthy flavours of the onion, garlic and tomato.
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