San Domenico Palace’s Pasta e Seppia

Luxury London

15 July 2021

Pasta e Seppia is a traditional Sicilian plate re-examined that features squid ink spaghetti, marinated calamari tagliatelle and a fondue of courgette blossoms. The dish, created by Massimo Mantarro, executive chef at the Four Seasons’ San Domenico Palace in Taormina, incorporates both of Sicily’s iconic landscapes; a taste of the ocean from the calamari, and earthy notes reminiscent of Sicily's rocky cliffs from the pasta and courgette flowers.

15 July 2021 | Luxury London

Serves four


For the stew    
1kg medium-sized calamari
100g spring onion 
100g round, smooth tomatoes
1 garlic clove unpeeled 
500ml sparkling water
Parsley stems to taste

Basil to taste
A pinch of salt, pepper and sugar to taste
A dash of extra virgin olive oil
For the cream of zucchini
400g zucchini
1 unpeeled, garlic clove
Fresh red pepper to taste
Salt and pepper to taste
For the spaghetti
280g squid ink spaghetti
50g spring onion 
1 unpeeled, garlic clove
Extra virgin olive oil to taste
Fresh red pepper to taste
200g calamari stew (as per the above)
Fennel to taste
1 lemon


  1. To cook the stew, add all ingredients into a saucepan or pressure cooker. Allow the stew to cook, siphon out the broth and put it to one side.
  2. For the calamari, wrap the cleaned calamari in clingfilm and place it in the freezer.
  3. Once frozen, remove and slice the calamari in the shape of tagliatelle and place in a bowl. In a pot warm up a little water with salt, bring to 60 degrees Celsius and start adding to the calamari slices, little by little until they start to change colour. Be careful not to overcook! 
  4. Remove the excess water and dress the calamari with olive oil, salt, pepper and chopped wild fennel.
  5. Chop the zucchini, sauté in a saucepan with garlic, olive oil.
  6. Blend the zucchini (removing the garlic and peppers) and adding in some of the cooking water, until smooth and liquid. Keep on the heat with a drizzle of olive oil. 
  7. Brown the spring onion with olive oil, garlic and red pepper. Add the calamari stew to the pan.
  8. Cook the pasta in a separate pan, and once half cooked, add to the stew to finish. Add salt and pepper to taste, grated lemon peel and a drizzle of extra virgin olive oil. 
  9. Serve in a soup plate with the cream of zucchini and marinated calamari. 

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