FETTUCCINE WITH SQUID GARLIC, OIL AND CAPERS
Ingredients for 4 people
- 250 g di Fettuccine with squid ink Marcozzi di Campofilone
- 80 g of salted capers
- 100 milliliters of extra virgin olive oil with a robust flavor
- 4 garlic cloves, lightly crushed
Preparation
Rinse the capers thoroughly under a gentle stream of cold running water, after which place them in a bowl and submerge with room temperature water. Cover and let them sit for 12 hours, changing the water 4 times in order to remove the salt without affecting their flavor. Having done this, drain them and pat them thoroughly with kitchen paper to dry them, finally chop them finely with a sharp knife.
Pour the oil into a nonstick pan, then add the garlic. Bring it to a moderate flame for about 2 minutes: the garlic should fragrance and flavor the oil without frying violently or, worse, burning, and the oil should not reach the smoking point. It is helpful to tilt the pan so that the garlic and oil pool near the flame.
Add the capers and saute for 30 seconds, then remove the pan from the heat.
Cook the fettuccine al nero di seppia in plenty of salted water, let it soften a little, then gently stir it and bring it to a cooking point to your liking.
When the pasta is seconds from fully cooked, turn on a medium flame under the pan containing the sauce.
Pick up the fettuccine with tongs in order to drain them keeping them rather moist and place them in the skillet.
Saute the pasta for a few moments, then divide it among individual plates and serve.
fettuccine with squid garlic, oil and capers
Ingredients for 4 people
- 250 g di Fettuccine with squid ink Marcozzi di Campofilone
- 80 g of salted capers
- 100 milliliters of extra virgin olive oil with a robust flavor
- 4 garlic cloves, lightly crushed
Preparation
Rinse the capers thoroughly under a gentle stream of cold running water, after which place them in a bowl and submerge with room temperature water. Cover and let them sit for 12 hours, changing the water 4 times in order to remove the salt without affecting their flavor. Having done this, drain them and pat them thoroughly with kitchen paper to dry them, finally chop them finely with a sharp knife.
Pour the oil into a nonstick pan, then add the garlic. Bring it to a moderate flame for about 2 minutes: the garlic should fragrance and flavor the oil without frying violently or, worse, burning, and the oil should not reach the smoking point. It is helpful to tilt the pan so that the garlic and oil pool near the flame.
Add the capers and saute for 30 seconds, then remove the pan from the heat.
Cook the fettuccine al nero di seppia in plenty of salted water, let it soften a little, then gently stir it and bring it to a cooking point to your liking.
When the pasta is seconds from fully cooked, turn on a medium flame under the pan containing the sauce.
Pick up the fettuccine with tongs in order to drain them keeping them rather moist and place them in the skillet.
Saute the pasta for a few moments, then divide it among individual plates and serve.
