Tagliolini al nero di seppia

TAGLIOLINI al nero di seppia con pomodoro e calamari

TAGLIOLINO with cuttlefish and tomatoes and calamari

Ingredients for 4 persons: 250 g Tagliolini al nero di seppia - 250 g calamari - 4 tomatoes - 1 clove of garlic - 1/2 glass of white wine - basilicum, salt, pepper, parsley, 3 spoon of olive-oil

Preparation: Wash the calamari and cut them in little pieces. Brown the clove of carlic in oil, take it off, add the wine and the calamari and let it boil down. Put a little ladle of water and let it cook covered, taste it with salt and pepper. Wash the tomatoes, seed and cut them. Cook the pasta al dente in plenty of saltwater - filter off. Add the pasta into the pan, stir up and add the tomatoes. Taste it with basilicum, parsley cutted and olive-oil. Serve it hot!

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