Name: Bis Ristorantes Linguine Al Inchiostro Di Seppie, Gamberi Capesante E Zafferano Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g Linguine; 2 tbs Cuttlefish ink; 200 g Shrimps (peeled and deveined); 200 g Scallops; 1 tbs Saffron threads; 2 tbs Garlic (minced); 4 tbs Olive oil; 100 ml White wine; 2 tbs Parsley (chopped); 1 tsp Salt; to taste Black pepper

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Olives

Cuttlefish Ink Pasta with Scallops, Shrimps and Saffron

In a large pot of boiling salted water, cook the linguine according to package instructions until al dente. Drain and set aside.

Prepare the Linguine

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add scallops and shrimp, cooking until they are just opaque, about 3-4 minutes.

Sauté the Seafood

Stir in the saffron threads and white wine, allowing the mixture to simmer for about 2 minutes until slightly reduced.

Add Saffron and Wine

Add the cuttlefish ink into the skillet and stir well to combine with the seafood mixture.

Incorporate Cuttlefish Ink

Gently fold in the cooked linguine, ensuring the pasta is well coated with the sauce and seafood. Season with salt and black pepper to taste.

Combine with Linguine

Remove from heat, sprinkle with chopped parsley, and serve immediately with extra olive oil if desired.

Garnish and Serve

Linguine

Cuttlefish ink

Shrimps (peeled and deveined)

Scallops

Saffron threads

Garlic (minced)

Olive oil

White wine

Parsley (chopped)

Salt

Black pepper

Linguine al Inchiostro di Seppie, Gamberi Capesante e Zafferano

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Make Linguine Al Inchiostro Di Seppie, Gamberi Capesante E Zafferano Recipe in just 30m. Cuttlefish Ink Pasta with Scallops, Shrimps and Saffron

Linguine Al Inchiostro Di Seppie, Gamberi Capesante E Zafferano Recipe

Ingredients

Pasta and Seafood

Method

Cooking Instructions