Perfect with cherry tomatoes and chives or with a fish-based sauce, these Centoni linguine feature natural squid ink directly in the pasta, for a deep black color and a hint of the sea that makes every plate feel like a special occasion.

The water boils, you drain them, and long, shiny black ribbons slide into the colander, bringing with them the scent of iodine and the open sea. Even on an ordinary Tuesday night, the kitchen suddenly smells like the harbor. These are Centoni squid ink linguine.

The taste
First bite: a mild, subtle marine flavor that is never overpowering, reminding you of the sea without shouting it. Behind it, the durum wheat takes its place, round and comforting. The black of the pasta makes everyone at the table laugh, and then no one says a word. I am on a dock in Puglia, the evening light on the boats, a glass of crisp white wine near the plate. Every forkful leaves this impression of the sea and of vacation that makes you want to go back.

Squid ink in the pasta itself
At Centoni, squid ink is not added at the last minute to the sauce: it is incorporated into the pasta with natural ink. The flavor and color are therefore in the linguine itself. Linguine is a long, slightly flat pasta that lends itself to light sauces and fish preparations, and the shape allows for special and flavorful dishes, according to the manufacturer.

The house behind the package
Pastificio Centoni is located in Mottola, in Puglia, in southern Italy, a land of pasta and generous tables. According to the manufacturer's presentation, the house first made fresh pasta, then added a line of dried pasta made from durum wheat semolina.

How to serve them
The manufacturer recommends them with cherry tomatoes and chives, or with a fish-based sauce. A hot pan, a drizzle of olive oil, cherry tomatoes that burst gently, chives chopped at the last moment: that's all. For a more marine version, a few shrimp or pieces of fish just seared on these black ribbons, and the plate is ready.
Cooking time: 8 to 11 minutes.

You don't buy these linguine to "make pasta".
You buy them for the surprise at the table, for the guest who asks "but how did you do that?", for this weeknight dinner that looks like a restaurant by the water.

A moment of escape, anywhere in Canada
Outside, it is raining in Vancouver, snow is falling in Winnipeg, the wind is blowing hard in Saint John. In your kitchen, the water is simmering, the chives smell good, and for a few minutes, we are on the Italian coast.

Good to know
Contains gluten (durum wheat pasta). Full ingredients and allergens (including mollusks related to squid ink) to be confirmed on the label before publication.

Why our customers love them
🇮🇹 Made in Mottola, in Puglia, by Pastificio Centoni
🦑 Natural squid ink directly in the pasta
🍅 Thought for cherry tomatoes and chives, or a fish sauce
🍝 Long and elegant linguine, that wraps well
⏱️ Ready in just 8 to 11 minutes
🖤 A black plate that always makes an impression at the table
❤️ And above all: this weeknight dinner that smells like the sea and vacation