Spaghettoni with squid ink, baby squid and radishes |

Spaghettoni with squid ink, baby squid and radishes

Katarina Poljak

Carlo Cracco, often referred to as Italy's most famous chef is a Michelin-star chef and lover of Monograno Felicetti pasta. You might have recognized him as a judge from the Netflix culinary show "The Final Table." Carlo Cracco often takes traditional old-school recipes from Milano and gives them a modern twist. Enjoy his pasta spaghettone recipe!

Carlo Cracco chef

Portions: 4 people


  • 320 g Spaghettoni
  • 100 g baby squid
  • 4 radishes
  • 2 sacs of fresh squid ink
  • 1 garlic clove
  • 3 chervil leaves
  • salt to taste
  • pepper to taste


  1. Clean the baby squid.
  2. Using a mandoline slicer, cut the radishes into thin slices.
  3. Cook pasta in plenty of salted water; when pasta is almost ready to be drained, sauté the baby squid in a pan with a bit of olive oil and the unpeeled clove of garlic.
  4. Dilute the squid ink in a bit of water in a pan, then mix this sauce with the pasta.
  5. Serve your pasta in a nest on the plate, place the sautéed baby squid and radishes on top and garnish with the chervil leaves.

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