墨鱼

The ink of cuttlefish beclouded the water.

墨鱼汁黑了。

Seafood must be fresh. Don't overcook black linguine to make it no springiness.

海鲜要新鲜，墨鱼面要得有弹性，不要太腍。

Cook linguine and squid ink tagliarini in boiling water with salt for 8 minutes or until al dente.Then rinse in cold water and drain.

在滚中加点盐，放入扁意粉和墨鱼汁意粉，8分钟或至适当的烟韧程度，然后以冷冲洗，沥乾。