- 1 bag of green sprouts
- ½ kilo of macaroni
- 1 package of eels 125g
- 1 jar 50g Cuttlefish ink SPHERIKA
- 1 garlic
- 1 chilli
- Extra virgin olive oil
- Cook the macaroni in plenty of water, cool them and let them drain. Chop garlic in a pan, add the baby eels and stir for 5 minutes, reserve.
- Mix the used oil together with the macaroni, chilli pepper and cuttlefish ink to taste. Rectify salt and reserve.
- In a bowl, place the green sprouts seasoned to taste, on top of the warm macaroni and baby eels. To serve.