;Seafood must be fresh. Don't overcook black linguine to make it no springiness.
海鲜要新鲜，墨鱼
要煮得有弹性，不要太腍。
条Seafood must be fresh. Don't overcook black linguine to make it no springiness.
海鲜要新鲜，墨鱼要煮得有弹性，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.
在滚水中加点盐，放入扁意粉和墨鱼汁意粉，煮8分
适当的烟韧程度，然后以冷水冲洗，沥乾。
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