Spaguetti al nero di Sepia

This month I had the fabulous treat of a big birthday surprise of a trip to Bologna, Emilia-Romagna in Italy.

Emilia-Romagna is the land of Modena vinegar, Parmesan cheese, Tortelinni, Mortadella and Parm Ham. Here, eating well is a given.

When eating in Bologna, I ordered spaghetti con Gamberi e calamari. This recipe inspired me to create this recipe.




Ingredients for 4
500gr spaguetti al Nero di Seppia
300gr of fresh King prawns
100gr of Squid (cleaned and cut in rings)
100gr of Samphire (also called Sea Asparagus)
Pinch of flaked chilli
75ml of dry white wine
150gr of Tomato cherry
A handful of Chives
1/2 Onion finely chopped
Salt

Method
1. Heat the oil in a pan and fry the onions until transparent.
2. Add the chopped  tomato cherries, chives and salt and let it cook for about 10 minutes.
3. Meanwhile put water in a big pot to boil. Water must be boiling before you add the pasta to make the perfect al dente.
4. Add a bit of oil into a pan and fry the samphire for 2-3 minutes with the chilly flakes; add the squid cut in rings  and cook for 5 minutes. Set aside. In the same pan fry the king prawns for few minutes, you do not want to overcook them.
5. Cook the pasta in the boiling water as directed.
6. Add the white wine into the tomato sauce and simmer for 5 minutes.
7. Season the tomato sauce and add the prawns, squid and samphire and mix well.
8. Drain the pasta well, toss in the sauce and serve immediately.