Squid ink spaghetti

Squid ink spaghetti with seafood, so tasty and healthy! Wholegrain pasta, in fact, helps to avoid dangerous glycemic peaks while squid ink is a substance rich in antioxidants, with anticancer and antimicrobial properties, also able to help keep blood pressure under control. Finally, the special touch with a sprinkling of fresh chili pepper gives plenty of vitamin C and a precious support for the immune system.


300 grams of whole grain spelt spaghetti
6 shrimp
250 grams of squids with their ink sachets (you can also buy the squid ink)
250 grams of baby octopus
1 onion
1 clove of garlic
1/2 glass of white wine
Fresh chili peppers
Extra virgin olive oil
Chop the onion and garlic. Brown in a pan with 1 tablespoon of extra virgin olive oil and two of water. Clean the shrimp, the baby octopus and the squids, by removing the ink sachets, and add all the seafood, but not the ink sachets, to the pan.
Pour half a glass of white wine and simmer for 30 minutes, stirring occasionally. After this period, add the sachets of squid ink by breaking them with a fork, mix and leave to whisk for another 5 minutes.
Aside, cook the spaghetti and drain them al dente. Pour the pasta into the pan with the sauce and sauté briefly. Distribute on plates, add a pinch of chopped chili pepper and serve.
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