Monday, May 25 2020


Ong Tao’s kitchen

Update: December, 04/2016 - 09:00
Viet Nam News

with executive chef Desmond Carneiro from Pullman Vung Tau

Squid Ink Linguine with Fresh Squid

One of the perfect choice for this festive season, seppia inchiostro linguine or squid ink linguine with fresh squid, a recipe by chef Carneiro of Riviera Restaurant will highlight Taste Of The Ocean with Italian passion for fresh seafood cooked simply and with basic ingredients.

         Ingredients: serves 1


          150g linguine

         100g fresh squid

          20g chilli

          20g garlic

          30ml olive oil

          20ml white wine

          60g Parmasan cheese




- Boiled pasta in hot water about 5-7 minutes.

- Clean squid and fillet.

- Add olive oil saucepan and sautéed with squid, garlic and chilli.

- Add white wine and seasoning.

- Served with Parmasan cheese.

This dish can be savoured at Riviera Restaurant, Pullman Vung Tau, 15 Thi Sach St, Thang Tam Ward, Vung Tau City. Call 064 355 1777 for enquiries or reservations.








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