Exquisite Black Squid Ink Linguine with White Truffle Sauce and Spinach

Escape the everyday bolognese with this sophisticated black squid ink linguine, enriched by creamy white truffle sauce and fresh spinach. Pour a glass and indulge in true gourmet comfort. #staypositive

Ingredients

For the pasta
– 250 g Linguine al Nero di seppia
– 400 g spinach
– 1 heaping tbsp White Truffle Sauce
– A splash of Marc-de-champagne vinegar

To garnish
– Extra virgin olive oil with white truffle
– 75 g Parmesan cheese, grated

Preparation Method

1. Cook the Linguine al Nero di seppia for 6-8 minutes, then drain well.
2. Stir-fry the spinach until wilted, then deglaze with a splash of Marc-de-champagne vinegar.
3. Mix a heaping tablespoon of White Truffle Sauce through the hot pasta.
4. Layer the spinach in a deep plate, top with the truffle pasta, and sprinkle with grated Parmesan cheese.
5. Finish with a drizzle of extra virgin olive oil infused with white truffle. Buon appetito!

Savor this elegant dish from Oil & Vinegar and keep the positivity flowing. #staypositive

Image and Recipe Credits: Oil & Vinegar