Main Course

Squid Ink Kritharaki

4 People 20 Min.
Recette hors-série Supersec signée Philippe Emanuelli, chef de L'Ar Men Du
  • 400g pasta
  • 500 ml fish or shellfish stock
  • 40g salted butter
  • 8g squid ink
  • Put the pasta in a pan or heavy skillet.
  • Cover with hot stock and cook over medium heat for 10-15 minutes, until the pasta is soft and has absorbed all the liquid.
  • Stir the butter with the hot pasta briskly.
  • Complete with the squid ink slightly diluted in a little stock.

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