Morelli Linguine Nero di Seppia is a special Italian pasta with a striking black color. This intense color is created naturally through the use of squid ink. The result is an elegant, flavorful pasta that instantly gives any dish a gastronomic appearance.

The pasta retains its deep black color during cooking and does not bleed into the cooking water. As a result, your dish remains beautifully vibrant in color and perfect for a striking presentation. For extra contrast, you can combine this linguine with neutral-colored spaghetti or linguine with the same cooking time. This creates a beautiful black-and-white effect on the plate.

This squid ink pasta is particularly well-suited to fish, crustaceans, and shellfish. Think of shrimp, mussels, clams, calamari, or a light tomato sauce with seafood. The long, flat shape of linguine ensures that sauces cling beautifully to the pasta.

Like all Morelli pasta, this linguine is made with great craftsmanship. The pasta is worked by hand and then slowly dried for 36 hours at a low temperature of 45 to 50 °C. This artisanal process ensures a firm bite, a beautiful texture, and authentic Italian quality.

Recipe inspiration:

Linguine Nero di Seppia with shrimp and tomato
Sauté the shrimp briefly in olive oil with garlic. Add the cherry tomatoes and mix with the cooked linguine. Finish with parsley and lemon zest.

Black linguine with clams
Braise clams with garlic, white wine, and olive oil. Mix with the pasta and add some fresh parsley for a classic Mediterranean dish.

Linguine Nero di Seppia with calamari
Briefly sauté calamari rings with garlic, chili, and olive oil. Mix with the black linguine and finish with lemon and fresh herbs.

Ingredients: durum WHEAT semolina, water, WHEAT GERM (3.43%), black squid ink (0.86% – origin: outside the EU).
May contain traces of eggs, fish, molluscs, mustard, and soy.

Contents: 250 g