Spaghetti with Cuttlefish Ink and Bottarga

1) Bring 650ml of water to the boil in a non-stick pan.
2) Pour the contents of the package, cover, and cook over medium-low heat for 10 minutes, stirring occasionally. Remove the lid and continue cooking for 2 minutes.
3) Serve with extra virgin olive oil.

Pasta (durum wheat semolina, water, squid ink 3%) 89.5%, vegetable broth (salt, soy and corn protein extract), dehydrated vegetables in varying proportions (potato, carrot, onion, garlic, parsley, celery, tomato), corn oil, bottarga 2.15% (dried yellowfin tuna roe, Thunnus albacares, sea salt), rice flour, lemon, celery, carrot, garlic, onion, parsley, black pepper, extra virgin olive oil. May contain traces of other cereals containing gluten, almonds, hazelnuts, mustard, eggs. Contains no added glutamate or chemical additives.

| ENERGY: 1436 KJ / 339 KCAL, FAT: 1.5 G, OF WHICH SATURATES: 0.5 G, CARBOHYDRATE: 66 G, OF WHICH SUGARS: 2.7 G, FIBRE: 3.8 G, PROTEIN: 13 G, SALT: 2.9 G.