Hand-cut squid ink spaghetti, crafted daily
with freshly harvested squid ink.
Originating in eastern Sicily, squid ink pasta is one of the most common recipes of Italian coastal regions. Nothing goes to waste in Italian fisherman’s families, including squid ink, and for good reason - it’s rich, briny and salty with a hint of the sea.
Squid ink is hand-harvested by delicately squeezing the mollusc then straining the thick, black liquid through a fine mesh cloth. It’s an arduous process that requires many, many little squid!
In Little Black Pig’s kitchen, we combine fresh squid ink with eggs, then add the dry ingredients to create pasta dough. This ensures the pasta al nero di seppia has evenly distributed colour.
Western Australian Shark Bay blue swimmer crab meat is hand-picked, wild caught and sustainable.
New Zealand’s Cloudy Bay clams are harvested in deep, open ocean and sorted on board of fishing boats, then stored in aerated sea water, bringing the cleanest of seas to your plate.
Nonna’s cardinal rule is no cheese on seafood pasta.