Ovo jelo od tjestenine duboko je ugalj crno. Možda zadivljuje u pogledu, ali sigurno ne ljuti gusto.La tjestenina s lignjinim mastilom gotovo je filozofsko jelo, koje na stol prenosi raspravljani kontrast između bića i pojavljivanja.
Komadi lignje se kuvaju na laganoj vatri u paradajz sosu dok ne omekšaju. Ovo je tada obojeno lignjinim mastilom, koje se nalazi u malom mahunu koju iskusni ribari znaju ukloniti bez pucanja.
Tjestenina s lignjinim mastilom (obično se koristi dugi format, špageti ili lingvin) jelo je široko rasprostranjeno u kuhinji različitih italijanskih obalnih područja, ali posebno se mogu razlikovati dva tradicionalna recepta, koja se ne razlikuju jedna od druge: Sicilijanac i Venecijanac. U Venecijanskoj laguni tinta za lignje koristi se od davnina. Prvobitno se koristio za začinjavanje samih sipa narezanih na komade, onda je neko mislio da ga koristi i za "bigoli", klasičnu Venecijansku dugu tjesteninu, možda se zasitila što ih je vidjela kako se služe u tradicionalnom sosu od inćuna, inćuna i luka.
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