Seafood must be fresh. Don't overcook black linguine to make it no springiness.

海鲜要新鲜，墨鱼面要煮得有弹性，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，放入扁意粉和墨鱼汁意粉，煮8分钟或至适当的烟韧程度，然后以冷水冲洗，沥乾。

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。

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.

滚水中加点盐，放入扁意粉和墨鱼汁意粉，煮8分钟或至适当的烟韧程度，然后以冷水冲洗，沥乾。

Seafood must be fresh. Don't overcook black linguine to make it no springiness.

海鲜要新鲜，墨鱼面要煮得有弹性，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分钟或至适当的烟韧程度，然后冷水冲洗，沥乾。

Seafood must be fresh. Don't overcook black linguine to make it no springiness.

海鲜要新鲜，墨鱼面要煮得有弹性，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分钟或至适当的烟韧程度，然后以冷水冲洗，沥乾。

Seafood must be fresh. Don't overcook black linguine to make it no springiness.

海鲜要新鲜，墨鱼面要煮得有弹性，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分钟或的烟韧程度，然后以冷水冲洗，沥乾。

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，放入扁粉和墨鱼汁粉，煮8至适当的烟韧程度，然后以冷水冲洗，沥乾。

Seafood must be fresh. Don't overcook black linguine to make it no springiness.

海鲜要新鲜，墨鱼面要煮得有弹性，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，放入扁墨鱼汁，煮8分钟或至适当烟韧程度，然后以冷水冲洗，沥乾。

Seafood must be fresh. Don't overcook black linguine to make it no springiness.

海鲜要新鲜，墨鱼面要煮得有弹性，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分钟或至适当的度，然后以冷水冲洗，沥乾。

Seafood must be fresh. Don't overcook black linguine to make it no springiness.

海鲜要新鲜，墨鱼面要煮得有弹性，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分钟或至适当的烟韧程度，然水冲洗，沥乾。