Serves 4-6

This recipe is inspired by two experiences actually, my trip to the Lingurian coast and my many trips to Al di La in Brooklyn and my many Sepia Al Nero meals I have had right here in my own backyard. I often try to recreate Anna’s dishes and with an okay amount of success and this dish is no exception. I would like to think I learned a few tricks in Italy that can perhaps, maybe, almost compete with Anna’s version, which I have to admit is just about exactly the same as I found all along the coast of Italy!

Ingredients

Cuttlefish Ink Fettuccini, cooked (regular pasta dough) made with 1 tablespoon cuttlefish ink
*for whatever reason the sepia ink is said to drown out the taste of the salt in the past so add 1 teaspoon salt extra to the recipe using the ink
Olive oil
2 teaspoons fresh red chili’s (dried chili flakes can be substituted)
2 teaspoons lemon zest
2 cloves garlic
1 cup rock shrimp
1 cup cuttlefish pieces, chopped large
2 cups fresh tomatoes, chopped
1 teaspoon salt
1 tablespoon pesto
¼ cup fresh mint

Directions

In a large sauté pan heat the oil, chilies and lemon zest and sauté the garlic for a few minutes. Add the rock shrimp and cuttlefish pieces and sauté a few minutes. Add the tomatoes, salt and the pesto and stir. Cook for about 5-8 minutes and toss together with pasta and fresh mint.