{"id":40645,"date":"2025-06-12T12:03:41","date_gmt":"2025-06-12T10:03:41","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=40645"},"modified":"2025-06-12T14:46:30","modified_gmt":"2025-06-12T12:46:30","slug":"linguine-n-13-with-squid-ink","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/en\/recipes\/linguine-n-13-with-squid-ink\/","title":{"rendered":"Linguine No. 13"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"LINGUINE n\u00b0 13 al NERO di SEPPIA\" width=\"1260\" height=\"709\" src=\"https:\/\/www.youtube.com\/embed\/UMsJsmROw4w?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div class=\"wp-container-5 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-4 wp-block-columns\">\n<div class=\"wp-container-1 wp-block-column\">\n<h3 id=\"h-ingredients\">INGREDIENTS<\/h3>\n\n\n\n<p><strong>FOR 2 PEOPLE<\/strong><\/p>\n\n\n\n<p><em>250 g Rummo Linguine N\u00b0 13<br>500 g squid<br>50 g tomato paste<br>1 onion<br>60 ml white wine<br>1 bay leaf<br>Chili pepper<br>Parsley<br>Salt<br>Extra virgin olive oil<\/em><\/p>\n<\/div>\n\n\n\n<div class=\"wp-container-3 wp-block-column\">\n<h3 id=\"h-directions\">DIRECTIONS<\/h3>\n\n\n\n<p>Take the cleaned squid, dice the body and cut the tentacles into small pieces. Set aside. Finely chop the onion. Separate the parsley leaves and chop them very finely.\nIn a pan, saut\u00e9 the onion for 3 minutes, then add the parsley stalks and chili pepper and saut\u00e9 the squid for 1 minute over high heat. Add the white wine, allowing the alcohol to evaporate.\nRemove the parsley stalks and add the tomato paste. Season with a little salt and a bay leaf, then add the squid ink. Mix well for 1 minute, then turn off the heat.Meanwhile, cook the Linguine N\u00b0 13 in plenty of boiling salted water, remove them 2 minutes before the cooking time on the pack and toss them with the squid. Turn the heat back up in the pan to finish cooking the pasta with a little of the cooking water.When serving, sprinkle some chopped parsley to add a touch of brightness to the intense black of this dish. Bon app\u00e9tit!<\/p>\n\n\n\n<div class=\"wp-container-2 wp-block-buttons\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/www.pastarummo.it\/en\/recipes\/\">ALL RECIPES<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<p><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS FOR 2 PEOPLE 250 g Rummo Linguine N\u00b0 13500 g squid50 g tomato paste1 onion60 ml white wine1 bay leafChili pepperParsleySaltExtra virgin olive oil DIRECTIONS Take the cleaned squid, dice the body and cut the tentacles into small pieces. Set aside. Finely chop the onion. Separate the parsley leaves and chop them very finely. [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":8,"featured_media":40650,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[255],"tags":[282],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/06\/Master_Preview.jpg",1080,1080,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/06\/Master_Preview.jpg",1080,1080,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/06\/Master_Preview.jpg",1080,1080,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/06\/Master_Preview-768x768.jpg",768,768,true],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/06\/Master_Preview.jpg",1080,1080,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/06\/Master_Preview.jpg",1080,1080,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/06\/Master_Preview.jpg",1080,1080,false]},"uagb_author_info":{"display_name":"davide","author_link":"https:\/\/www.pastarummo.it\/en\/author\/davide\/"},"uagb_comment_info":0,"uagb_excerpt":"INGREDIENTS FOR 2 PEOPLE 250 g Rummo Linguine N\u00b0 13500 g squid50 g tomato paste1 onion60 ml white wine1 bay leafChili pepperParsleySaltExtra virgin olive oil DIRECTIONS Take the cleaned squid, dice the body and cut the tentacles into small pieces. Set aside. Finely chop the onion. Separate the parsley leaves and chop them very finely.&hellip;","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Linguine No. 13 | Pasta Rummo - Lenta Lavorazione<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.pastarummo.it\/en\/recipes\/linguine-n-13-with-squid-ink\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Linguine No. 13 | Pasta Rummo - Lenta Lavorazione\" \/>\n<meta property=\"og:description\" content=\"INGREDIENTS FOR 2 PEOPLE 250 g Rummo Linguine N\u00b0 13500 g squid50 g tomato paste1 onion60 ml white wine1 bay leafChili pepperParsleySaltExtra virgin olive oil DIRECTIONS Take the cleaned squid, dice the body and cut the tentacles into small pieces. Set aside. Finely chop the onion. Separate the parsley leaves and chop them very finely. [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.pastarummo.it\/en\/recipes\/linguine-n-13-with-squid-ink\/\" \/>\n<meta property=\"og:site_name\" content=\"Pasta Rummo - Lenta Lavorazione\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/it-it.facebook.com\/pastarummo\/\" \/>\n<meta property=\"article:published_time\" content=\"2025-06-12T10:03:41+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-06-12T12:46:30+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/06\/Master_Preview.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1080\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\">\n\t<meta name=\"twitter:data1\" content=\"davide\">\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\">\n\t<meta name=\"twitter:data2\" content=\"1 minute\">\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/#organization\",\"name\":\"Rummo S.p.A.\",\"url\":\"https:\/\/www.pastarummo.it\/en\/\",\"sameAs\":[\"https:\/\/it-it.facebook.com\/pastarummo\/\",\"https:\/\/www.instagram.com\/pasta_rummo\/?hl=it\",\"https:\/\/it.linkedin.com\/company\/rummo-s.p.a.\",\"https:\/\/www.youtube.com\/channel\/UCJvDvA6siKVw6p82txwmLOQ\/\"],\"logo\":{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/#logo\",\"inLanguage\":\"en-GB\",\"url\":\"https:\/\/www.pastarummo.it\/wp-content\/uploads\/2019\/04\/logo_rummo.png\",\"width\":240,\"height\":132,\"caption\":\"Rummo S.p.A.\"},\"image\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#logo\"}},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/#website\",\"url\":\"https:\/\/www.pastarummo.it\/en\/\",\"name\":\"Pasta Rummo - Lenta Lavorazione\",\"description\":\"Pasta Rummo - Lenta Lavorazione\",\"publisher\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":\"https:\/\/www.pastarummo.it\/en\/?s={search_term_string}\",\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-GB\"},{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/recipes\/linguine-n-13-with-squid-ink\/#primaryimage\",\"inLanguage\":\"en-GB\",\"url\":\"https:\/\/www.pastarummo.it\/wp-content\/uploads\/2025\/06\/Master_Preview.jpg\",\"width\":1080,\"height\":1080},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/recipes\/linguine-n-13-with-squid-ink\/#webpage\",\"url\":\"https:\/\/www.pastarummo.it\/en\/recipes\/linguine-n-13-with-squid-ink\/\",\"name\":\"Linguine No. 13 | Pasta Rummo - Lenta Lavorazione\",\"isPartOf\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/recipes\/linguine-n-13-with-squid-ink\/#primaryimage\"},\"datePublished\":\"2025-06-12T10:03:41+00:00\",\"dateModified\":\"2025-06-12T12:46:30+00:00\",\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.pastarummo.it\/en\/recipes\/linguine-n-13-with-squid-ink\/\"]}]},{\"@type\":\"Article\",\"@id\":\"https:\/\/www.pastarummo.it\/en\/recipes\/linguine-n-13-with-squid-ink\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/recipes\/linguine-n-13-with-squid-ink\/#webpage\"},\"author\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#\/schema\/person\/19d0fa6bf67d5222472f7e8063e1725a\"},\"headline\":\"Linguine No. 13\",\"datePublished\":\"2025-06-12T10:03:41+00:00\",\"dateModified\":\"2025-06-12T12:46:30+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/recipes\/linguine-n-13-with-squid-ink\/#webpage\"},\"publisher\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.pastarummo.it\/en\/recipes\/linguine-n-13-with-squid-ink\/#primaryimage\"},\"keywords\":\"LINGUINE\",\"articleSection\":\"RECIPES &amp; 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