Tubettoni ceci, seppia e lardo di Seppia

Tubettoni chickpeas, cuttlefish and cuttlefish lard

A dish that belongs to our tradition but with a modern twist!
Pasta and chickpeas, a recipe that all of us have eaten at least once in our lives. The combination of chickpeas and cuttlefish is one of those that always leaves everyone amazed. All accompanied by Linpha 100% Monocultivar Coratina oil, which goes perfectly with this preparation!


  • 500g of cooked chickpeas
  • 1 cuttlefish of approximately 300gr
  • 320g of Tubettoni (or short pasta)
  • Linpha Oil 100% Monocultivar Coratina
  • salt
  • Pepper
  • A glass of white wine
  • Basil to taste

Let's start by separating the cuttlefish's body from its tentacles. We will use the body later for the cuttlefish lard, while we will cook the tentacles with a drizzle of oil and a clove of garlic until they are well cooked and golden. At this point we blend with white wine and let the alcohol evaporate.
Prepare the pasta cooking liquid by blending the chickpeas (already cooked) in 500ml of water. We add this liquid to a pan, together with the previously cooked cuttlefish tentacles and bring to a light boil. Once it reaches the boil, we throw the pasta inside. While the pasta is cooking, prepare the cuttlefish lard by cutting the body of the cuttlefish with a sharp knife at an angle of approximately 45 degrees.
When the pasta has reached the right cooking, turn off the heat and add oil slowly and stir.
Let's now plate the pasta and add the cuttlefish lard on top of the pasta, a drizzle of raw oil and a few basil leaves.

NB : The trick to this preparation is the right amount of water. It should slightly cover the pasta. If towards the last minutes of cooking the pasta you notice that the liquid is excessive, you can remove the part you think is right.

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