Name: Vermicelli al Nero di Seppie (Vermicelli with Squid Ink)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 45 ml/3 tbsp chopped fresh parsley; 60 ml/4 tbsp olive oil; 2-3 whole garlic cloves, bruised; whole fresh squid with ink sac (around 500 g/1 ¼ lb); sea salt and ground black pepper; 400 g/14 oz vermicelli; 15 ml/1 tbsp strattu or 45 ml/3 tbsp concentrated tomato paste; 100 ml/3½ fl oz/scant ½ cup dry white wine

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

Using really fresh squid is key here, as this will ensure the sweetest and most fragrant finished dish. The truly authentic recipe calls for strattu, an amazingly tasty sun-dried tomato paste, which is available in all good food stores and market stalls on the island of Sicily, but is less easy to find anywhere else. Good-quality concentrated tomato paste is the best substitute.