Fettucine al Nero di Seppia

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Nero di Seppia or black squid ink, is a traditional ingredient used in Venetian cuisine. If you love seafood, you will love this dish!

 Prep time: 3 minutes

 Pre-soak time: 1 hour

 Cooking time: 15 minutes

 

We find that the Pasta Mama’s sauces have a creamier, more homemade texture if you mix them with liquid a good hour before cooking.

 

 Needed for this recipe:

• Pasta Mamas Black Squid Ink Fettucine or Linguine

• Pasta Mamas All-natural Alfredo Cream Sauce

• Sunshine Coast Olive Oil Co. Eureka Lemon Olive Oil

 

 Ingredients:

• Milk and or water/cream as required for Pasta Mamas sauce (follow sauce directions)

• Pasta Mamas Black Squid Ink Fettucine or Linguine

• Pasta Mamas All-natural Alfredo Cream Sauce

• Bay Scallops

 

Directions:

Add liquid of your choice to Pasta Mamas Sauce and let rehydrate in the fridge 1 hour.

When ready to prepare pasta, cook sauce and pasta according to package directions.

While they are cooking, quickly sauté scallops in lemon oil until cooked then add to sauce just before serving.