Main Course
Squid Ink Kritharaki
4 People
20 Min.
- 400g pasta
- 500 ml fish or shellfish stock
- 40g salted butter
- 8g squid ink
- Put the pasta in a pan or heavy skillet.
- Cover with hot stock and cook over medium heat for 10-15 minutes, until the pasta is soft and has absorbed all the liquid.
- Stir the butter with the hot pasta briskly.
- Complete with the squid ink slightly diluted in a little stock.
