Nero di Seppia Fettuccine · all'uovo (Eierteig)

  A visually spectacular dish is created when serving the dark noodles with seared king prawns and halved cherry tomatoes, as the color contrast between the deep black of the dough and the vibrant red tones of the ingredients immediately catches the eye. The Nero di Seppia-Fettuccine are ideally tossed in a light emulsion of high-quality olive oil, golden-fried garlic, and fiery chili, which underscores the pasta's subtle sea breeze without overpowering it. This preparation allows the fine aroma of the ink enough room to unfold and ensures a light yet flavor-intensive meal that perfectly captures the elegance of Italian coastal cuisine.

Another delicious method of preparation is the combination with fresh clams or a ragout of tender calamari rings cooked in a stock of dry white wine and flat-leaf parsley. The salty juice of the shellfish soaks deeply into the rough surface of the wide ribbons and combines with the starch of the noodles to form a thick sauce that requires no cream at all. Rounded off with a splash of lemon and some freshly ground pepper, a harmonious Mediterranean feast is created that celebrates the maritime origin of the ingredients and makes every bite taste like a holiday by the sea. - Gerardo [TS10/26]