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Mezzi paccheri con arogosta al nero di seppia
Mezzi paccheri con arogosta al nero di seppia

Before you jump to Mezzi paccheri con arogosta al nero di seppia recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

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We hope you got benefit from reading it, now let’s go back to mezzi paccheri con arogosta al nero di seppia recipe. To cook mezzi paccheri con arogosta al nero di seppia you need 9 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to prepare Mezzi paccheri con arogosta al nero di seppia:
  1. Provide 1 lobster tail, mine was already cooked
  2. Take 400 g pasta
  3. You need 1 small packet of squid ink - talk to your fishmonger
  4. Provide Clove garlic
  5. Use Handful cherry chopped tomatoes
  6. Use Olive oil
  7. Provide to taste Salt
  8. You need Glug of white wine
  9. Get Fresh parsley
Instructions to make Mezzi paccheri con arogosta al nero di seppia:
  1. Remove flesh from the lobster tail. Bring a pot of salted water to the boil
  2. When it is boiling, add the ink to the water, then add the pasta and cook according to instructions. Heat oil in a pan and cook garlic for 1-2 mins
  3. Remove garlic. Add lobster flesh and the wine, let it evaporate. Now add the tomatoes and a ladle of pasta cooking water. Drain pasta al dente, add to sauce, mix and serve with fresh parsley

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