This Italian classic will entice all your senses. Briny clams cooked in fragrant garlic and white wine combine with lemony butter to coat every strand of pasta, making each bite pop with flavor. A true showstopper, serve this at your next dinner party for an easy, yet impressive dish.
Chef Ignazio Falleta has made his restaurant, La Mulinella, a destination off the beaten path worth visiting in central Sicily.
Whether it's the brand, the shape, or the ingredients that help you choose what pasta to keep in your pantry, we want to help answer some commonly raised questions about our pasta specifically, as well as the broader, oh-so-wonderful-world of pasta at large.
United StatesThoroughly enjoyed it. Upon cooking, it smelled of the fish, but did not have any fishy taste.
Donna, we are thrilled to hear that you enjoyed your Cuttlefish Ink Pasta. Mangiamo!
United StatesThoroughly enjoyed it. Upon cooking, it smelled of the fish, but did not have any fishy taste.
United StatesThis pasta was a fun and tasty new thing to try. I made it with a lemon garlic sauce and it came out great! I will definitely be ordering it again.
Reggie, we are super happy to hear you had a positive experience with our Black Cuttlefish Ink Spaghetti. It goes incredibly well with many types of fish. Mangiamo!
United StatesWe’re Alaska Southeast commercial salmon trollers. We know both King and Coho Salmon love cuttlefish. We prepared the spaghetti using canned King Salmon and the pairing was delicious. Thank you for this great addition to the Bona Furtuna pasta line.
Absolutely, it sounds like you are putting it to great use. Oh my, the Cuttlefish Ink Spaghetti with King Salmon sounds absolutely delicious!
United StatesHave yet to try but the pasta has that deep dark look that you expect from squid ink pasta.
Hope you enjoy them!
