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Squid Ink Linguine with Fresh Squid

Update: July, 03/2016 - 09:00
Viet Nam News

Ông Táo’s Kitchen

with executive chef Desmond Carneiro of Pullman Vũng Tàu


A perfect dish for the summer, seppia inchiostro linguine, or squid ink linguine, with fresh squid, is a recipe by executive chef Desmond Carneiro from the Pullman Vũng Tàu. The dish combines the taste of the ocean with the Italians’ passion for fresh seafood and is cooked in a simple manner with basic ingredients.

Ingredients: Serves 2


         150g linguine pasta

          100g fresh squid

          20g chilli

          20g garlic

          30ml olive oil

          20ml white wine

          60g parmesan cheese



Boil pasta in hot water for some 5-7 minutes.                                                                                     

Clean and fillet squid.

Add olive oil to the saucepan and sauté the squid, garlic and chilli.

Add white wine and seasoning.

Serve with parmesan cheese.

You can sample the dish at the Riviera Restaurant, Pullman Vũng Tàu, 15 Thi Sách Str, Tháng Tám Ward, Vũng Tàu City. Call 064 355 1777 for enquiries or reservations.







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