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Linguine al Nero di Seppia

It is cuttlefish ink that makes this pasta black, but don’t expect a very noticeable seafood flavour. In fact it’s only when the pasta is prepared with seafood, does the cuttlefish ink really become apparent.

 This recipe harnesses the flavours of this pasta and looks stunning on the plate.


  • 250g Rustichella d'Abruzzo Linguine with Cuttlefish Ink  
  • Scalia Colatura di Alici Anchovy Condiment.
  • cherry tomatoes
  • garlic
  • fresh asparagus
  • bread crumbs
  • lemon'lemon thyme
  • extra virgin olive oil


  1. Place a punnet of cherry tomatoes, 4 garlic cloves and a bunch of asparagus tips in a baking dish, drizzle with extra virgin olive oil and bake for 7-10 minutes at 200C until tomato skins split and asparagus begins to colour.
  2. Cook 200 g of Rustichella d’Abruzzo Linguine al Nero di Seppia in salted water.
  3. Prepare pangrattato by frying 2 table spoons of bread crumbs, lemon zest, and a tablespoon of lemon thyme leaves until golden.
  4. Drain the water from the pasta pot and combine with the tomatoes, asparagus, garlic, any juices from the baking dish, and half the pangrattato.
  5. Ddrizzle with 20ml of Scalia Colatura di Alici (anchovy condiment).
  6. Serve with an extra sprinkle of pangrattato and fresh lemon thyme.

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