• Morelli Linguine Squid Ink
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Morelli Linguine Squid Ink 250g

Morelli Linguine Squid Ink 250g

Low stock: 8 left

£5.50 GBP
£5.50 GBP
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Morelli Linguine Squid Ink 250g is striking black Italian linguine made with durum wheat pasta, wheat germ and squid ink. Its distinctive colour makes an eye-catching base for simple Mediterranean dishes.

Pair these long, flat strands with seafood, garlic, olive oil or a fresh tomato sauce to contrast with the dark pasta. Cooking time for Morelli Linguine Squid Ink 250g: 5–6 minutes.

Nutrition: Typical values per 100g: Energy 1496kJ / 352kcal; fat 1.3g, of which saturates 0.4g; carbohydrate 68g, of which sugars 2.8g; fibre 4.1g; protein 15g; salt 0.2g.

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Ingredients

Durum WHEAT semolina, water, WHEAT germ, cuttlefish ink (MOLLUSCS).

Contains WHEAT (gluten) and MOLLUSCS. Made in a factory that also processes products containing EGGS and FISH.

Allergens

Contains WHEAT (gluten) and MOLLUSCS. Made in a factory that also processes products containing EGGS and FISH.

Nutritional Information

Typical values per 100g: Energy 1496kJ / 352kcal; fat 1.3g, of which saturates 0.4g; carbohydrate 68g, of which sugars 2.8g; fibre 4.1g; protein 15g; salt 0.2g.

Storage Instructions

Keep in a dry place, away from cereals.

Important Food Information

At Valentina Delicatessen & Kitchen, we take care to ensure the product information displayed on our website is accurate and up to date. However, ingredients, allergens, nutritional information and product specifications may occasionally change without prior notice from our suppliers or manufacturers.

Product Images & Packaging: Product images are for illustration purposes. Packaging, labelling and product appearance may vary from the images shown, as manufacturers occasionally update their designs.

Please always check the product packaging, including ingredients and allergen information, before consuming.

If you have a food allergy, intolerance or specific dietary requirement, please contact us before placing your order so we can help you check the latest available information.