{"id":4475,"date":"2015-04-04T16:58:46","date_gmt":"2015-04-04T14:58:46","guid":{"rendered":"http:\/\/estoyhechouncocinillas.com\/?p=4475"},"modified":"2016-09-17T18:17:00","modified_gmt":"2016-09-17T16:17:00","slug":"spaghettis-noirs-aux-fruits-de-mer","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/spaghettis-noirs-aux-fruits-de-mer\/","title":{"rendered":"Recette de spaghettis noirs aux fruits de mer (spaghetti al nero di seppia con frutti di mare)"},"content":{"rendered":"<p>Cette entr\u00e9e d\u00e9crit comment pr\u00e9parer les <strong>spaghettis noirs aux fruits de mer<\/strong> (<i>spaghetti al nero di seppia con frutti di mare<\/i>). C\u2019est une variation des spaghettis aux fruits de mer classique, cette fois avec des p\u00e2tes fra\u00eeches enrichies \u00e0 l\u2019encre s\u00e9che. C\u2019est franchement bon ! Dans la recette j\u2019explique comment faire des p\u00e2tes fra\u00eeches \u00e0 l\u2019encre et la sauce aux fruits de mer. N\u00e9anmoins, si vous disposez de p\u00e2tes noires s\u00e8ches, n\u2019h\u00e9sitez pas \u00e0 les utiliser pour cette recette. Voulez-vous savoir comment \u00e9laborer les spaghettis noirs aux fruits de mer ? Ici je vous laisse la recette. Allez, op ! C\u2019est parti !<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/04\/spaghetti_nero_di_sepia_frutti_di_mare.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/04\/spaghetti_nero_di_sepia_frutti_di_mare.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/04\/spaghetti_nero_di_sepia_frutti_di_mare-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/04\/spaghetti_nero_di_sepia_frutti_di_mare-300x200.png 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/04\/spaghetti_nero_di_sepia_frutti_di_mare.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/spaghettis-noirs-aux-fruits-de-mer\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de spaghettis noirs aux fruits de mer (spaghetti al nero di seppia con frutti di mare)<\/h2>\n<span id=\"post-ratings-4475\" class=\"post-ratings\" data-nonce=\"1cbecdc720\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_4475_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(4475, 1, '1 Star');\" onmouseout=\"ratings_off(4.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_4475_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(4475, 2, '2 Stars');\" onmouseout=\"ratings_off(4.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_4475_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(4475, 3, '3 Stars');\" onmouseout=\"ratings_off(4.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_4475_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(4475, 4, '4 Stars');\" onmouseout=\"ratings_off(4.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_4475_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_off.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(4475, 5, '5 Stars');\" onmouseout=\"ratings_off(4.2, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 4,18 \/ 5. Votes: 11<\/div><\/span><span id=\"post-ratings-4475-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT1H>1 h<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2016-09-17\"><\/time> \n<span itemprop=\"description\" content=\"\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<\/ul><b>Pour la p\u00e2te fra\u00eeche :<\/b><ul>\n<li itemprop=\"recipeIngredient\">400 g de farine<\/li>\n<li itemprop=\"recipeIngredient\">4 oeufs<\/li>\n<li itemprop=\"recipeIngredient\">1 sachet d\u2019encre de seiche ou de calmar<\/li>\n<li itemprop=\"recipeIngredient\">1 pinc\u00e9e de sel<\/li>\n<li itemprop=\"recipeIngredient\">1 cuill\u00e8re \u00e0 soupe d&rsquo;huile d&rsquo;olive<\/li>\n<\/ul><b>Pour la sauce :<\/b><ul>\n<li itemprop=\"recipeIngredient\">12 grosses moules<\/li>\n<li itemprop=\"recipeIngredient\">100 g de palourdes ou des coques<\/li>\n<li itemprop=\"recipeIngredient\">100 g anneaux de calmar<\/li>\n<li itemprop=\"recipeIngredient\">200 g de crevettes<\/li>\n<li itemprop=\"recipeIngredient\">2 ou 3 tomates m\u00fbres ou en conserve<\/li>\n<li itemprop=\"recipeIngredient\">2 gousses d&rsquo;ail<\/li>\n<li itemprop=\"recipeIngredient\">Persil frais<\/li>\n<li itemprop=\"recipeIngredient\">Huile d\u2019olive<\/li>\n<li itemprop=\"recipeIngredient\">1 pinc\u00e9e de sucre<\/li>\n<li itemprop=\"recipeIngredient\">Sel et poivre<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<\/p>\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Nettoyer les fruits de mer\n<ol>\n<li itemprop=\"recipeInstructions\">Faire tremper les palourdes dans l\u2019eau froide sal\u00e9e au moins 2 heures avant de faire la recette pour leurs faire perdre le sable qui peut y avoir \u00e0 l&rsquo;int\u00e9rieur.<\/li>\n<li itemprop=\"recipeInstructions\">Nettoyez les moules sous l&rsquo;eau froide, gratter les parties blanches et couper la barbe.<\/li>\n<\/ol>\n<\/li>\n<li itemprop=\"recipeInstructions\">P\u00e2te fra\u00eeche \u00e0 l\u2019encre\n<ol>\n<li itemprop=\"recipeInstructions\">Dans un grand bol, mettre la farine et faire un trou au centre.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter les oeufs battus, une cuill\u00e8re \u00e0 soupe d&rsquo;huile d&rsquo;olive, l&rsquo;encre, une pinc\u00e9e de sel.<\/li>\n<li itemprop=\"recipeInstructions\">M\u00e9langer avec une cuill\u00e8re en bois jusqu&rsquo;\u00e0 l\u2019oeuf soit bien int\u00e9gr\u00e9.<\/li>\n<li itemprop=\"recipeInstructions\">P\u00e9trir sur une surface farin\u00e9e jusqu&rsquo;\u00e0 obtenir une p\u00e2te fine et homog\u00e8ne.<\/li>\n<li itemprop=\"recipeInstructions\">Envelopper dans du film plastique et laisser reposer au r\u00e9frig\u00e9rateur pendant 20 minutes.<\/li>\n<li itemprop=\"recipeInstructions\">Apr\u00e8s 20 minutes, sortir la p\u00e2te du r\u00e9frig\u00e9rateur et la couper en 8 morceaux \u00e0 peu pr\u00e8s de la m\u00eame taille.<\/li>\n<li itemprop=\"recipeInstructions\">Laminer chaque morceau avec une machine \u00e0 p\u00e2tes et couper chaque bande avec l&rsquo;accessoire pour les spaghettis. R\u00e9server.<\/li>\n<\/ol>\n<\/li>\n<li itemprop=\"recipeInstructions\">Sauce aux fruits de mer\n<ol>\n<li itemprop=\"recipeInstructions\">\u00c9plucher les les gousses d&rsquo;ail, les couper en deux sur la longueur et les couper en fines tranches.<\/li>\n<li itemprop=\"recipeInstructions\">Peler les tomates, les couper en deux horizontalement, retirez les graines et les couper en carr\u00e9s.<\/li>\n<li itemprop=\"recipeInstructions\">Peler les crevettes, en laissant si d\u00e9sir\u00e9 la pointe de la queue.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une po\u00eale \u00e0 feu moyen, faire chauffer 4 cuill\u00e8res \u00e0 soupe d&rsquo;huile d&rsquo;olive.<\/li>\n<li itemprop=\"recipeInstructions\">Faire sauter l\u00e9g\u00e8rement les crevettes jusqu\u2019\u00e0 ce qu\u2019elles changent de couleur. R\u00e9server.<\/li>\n<li itemprop=\"recipeInstructions\">Faire sauter les anneaux de calamar \u00a0de 2 \u00e0 3 minutes dans la m\u00eame huile. R\u00e9server.<\/li>\n<li itemprop=\"recipeInstructions\">Toujours dans la m\u00eame huile, cuire les palourdes et les moules jusqu&rsquo;\u00e0 ce qu&rsquo;elles s\u2019ouvrent. R\u00e9server.<\/li>\n<li itemprop=\"recipeInstructions\">Ensuite, faire dorer un peu l&rsquo;ail, puis ajouter la tomate et 1 pinc\u00e9e de sucre. Laisser r\u00e9duire \u00e0 feu moyen-doux. Incorporer le reste des ingr\u00e9dients, saler et poivrer selon votre go\u00fbt, \u00a0saupoudrer de persil frais hach\u00e9 et r\u00e9server couvert.<\/li>\n<li itemprop=\"recipeInstructions\">Faire chauffer 4 litres d&rsquo;eau dans une grande casserole.<\/li>\n<li itemprop=\"recipeInstructions\">Lorsque l&rsquo;eau bout, ajouter une cuill\u00e8re \u00e0 soupe g\u00e9n\u00e9reuse de sel, et quand l\u2019eau est \u00e0 nouveau \u00e0 \u00e9bullition, plonger les spaghettis noirs. Cuire jusqu&rsquo;\u00e0 ce que les spaghettis remonter \u00e0 la surface. A peu pr\u00e8s 2 minutes.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9goutter et m\u00e9langer imm\u00e9diatement avec la sauce.<\/li>\n<\/ol>\n<\/li>\n<li itemprop=\"recipeInstructions\">C\u2019est pr\u00eat. Servir tout de suite. Bonne d\u00e9gustation !<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad>\n<div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\">\n<ul>\n<li>\u00c0 table vous pouvez saupoudrer de fromage r\u00e2p\u00e9 vos spaghetti noirs aux fruits de mer.<\/li>\n<li>Vous pouvez remplacer la farine par de la semoule fine de bl\u00e9 dur, ou de remplacer seulement la moiti\u00e9.<\/li>\n<li>Si la sauce refroidi pendant la cuisson des p\u00e2tes, r\u00e9chauffer la. La p\u00e2te doit toujours \u00eatre m\u00e9lang\u00e9 avec la sauce fra\u00eechement pr\u00e9par\u00e9es et servi de suite. Ne pas cuire les p\u00e2tes en premier et et puis faire la sauce. C\u2019est dans le sens inverse !!<\/li>\n<li>Utilisez les fruits de mer que vous aimez.<\/li>\n<li>Le sucre sert \u00e0 r\u00e9duire l\u2019acidit\u00e9 de la tomate.<\/li>\n<li>Si vous aimez les spaghettis, vous\u00a0pouvez vous r\u00e9galer aussi avec les <a title=\"Recette de spaghettis au saumon et tomates s\u00e9ch\u00e9es\" href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2009\/09\/spaghetti-au-saumon-fume-et-aux-tomates-sechees.html\">spaghettis au saumon et tomates s\u00e9ch\u00e9es<\/a> ou les <a title=\"Recette de spaghetti \u00e0 la carbonara (spaghetti alla carbonara)\" href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2014\/10\/spaghetti-alla-carbonara.html\">spaghettis carbonara classiques<\/a>.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":4476,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"","_yoast_wpseo_metadesc":"","footnotes":""},"categories":[841,20,843],"tags":[144],"class_list":["post-4475","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-riz-et-pates","category-recette","category-poisson-et-fruits-de-mer","tag-fruits-de-mer"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de spaghettis noirs aux fruits de mer (spaghetti al nero di seppia con frutti di mare)<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/jesuisuncuisinier.fr\/fr\/spaghettis-noirs-aux-fruits-de-mer\/\" 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