Prepare one dough with 125 gr. 00 flour and 125 semolina, one egg and a little warm water. Prepare another dough like the first, adding a tablespoon of fresh squid ink. Leave dough to stand. Roll out both doughs and place one on top of the other while still damp. Roll out again. Roll up the black and white dough and slice to obtain tagliolini. Steam stingray wings for fifteen minutes after scraping clean under running water. Peel and fillet. Add to some crushed San Marzano tomatoes. Season with salt. Gently heat in a skillet with a few drops of olive oil. Cook the linguine in boiling salted water, drain “al dente” and briefly sauté in the sauce. Top with a few torn fresh basil leaves and freshly ground back pepper.

Ingredients (4 portions): 250 gr. 00 Flour 250 gr. Durum wheat semolina 2 Eggs 1 tablespoon Fresh squid ink 500 gr. Stingray wings 150 gr. Crushed San Marzano tomatoes Extra virgin olive oil Fresh basil Salt Pepper