Espaguete negro

Ingredientes

• 2 cups all-purpose flour (Use high-quality flour for the best texture.)
• 3 large eggs (At room temperature.)
• 1 ounce squid ink (Adjust the amount based on desired color and flavor.)
• 4 tablespoons olive oil (Use high-quality for better flavor.)
• 2 cloves garlic (Minced.)
• 1 cup seafood (shrimp, scallops, mussels) (Choose your favorite seafood.)
• 1/2 cup white wine (Use a dry type for the best results.)
• Salt to taste (For cooking the pasta and seasoning the sauce.)
• Fresh parsley to garnish chopped (For serving.)

Modo de preparo

1. 1

   --- Preparation of Dough ---

2. 2

   In a mixing bowl, combine flour and eggs to create a smooth pasta dough.

3. 3

   Gradually incorporate squid ink, mixing until the color is evenly distributed.

4. 4

   Knead the dough for about 10 minutes until smooth.

5. 5

   --- Cooking the Pasta ---

6. 6

   Roll out the dough and cut it into spaghetti strands.

7. 7

   Bring a pot of salted water to a boil.

8. 8

   Cook the pasta in boiling water for 2-3 minutes until al dente.

9. 9

   --- Preparing the Sauce ---

10. 10

    In a pan, heat olive oil over medium heat and sauté minced garlic until fragrant.

11. 11

    Add seafood and cook until just done, about 3-5 minutes.

12. 12

    Pour in the white wine and simmer for a few minutes to reduce slightly.

13. 13

    Toss the cooked black spaghetti in the sauce and mix well.

14. 14

    --- Serving ---

15. 15

    Plate the black spaghetti and garnish with chopped fresh parsley.