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8
portionsMedium
By Sheila Lukins and Julee Rosso
Published 1989
Imagine having this sauce on a Mediterranean island like in Sardinia, where cork trees, olive groves, and huge palms grow, where bright pink flamingoes fly clattering into the air, where wild ponies play and wild boar and deer roam. And where you can enjoy some of the best seafood ever.
Here, mussels, clams, and squid are luxuriously tossed in a dill chive vinaigrette and dramatically presented on black squid ink pasta—it makes a grand presentation particularly by candlelight to emp
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