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Spaghetti al Nero di Seppia

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed: Large pot, colander, frying pan, mixing spoon, and a serving plate

Ingredients
  

  • 200 g spaghetti
  • 2-3 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 small onion finely chopped
  • 400 g fresh squid cleaned and cut into rings
  • 1-2 sachets of cuttlefish ink available at Italian grocery stores or online
  • 1 cup fish or vegetable broth
  • Salt and pepper to taste
  • Chopped parsley for garnish
  • Optional: Chili flakes for heat

Instructions
 

  • Cook the Spaghetti:
  • In a large pot of salted boiling water, add the spaghetti. Cook according to package instructions until al dente (usually around 8-10 minutes).
  • Reserve a cup of the pasta water, then drain the spaghetti in a colander and set aside.
  • Prepare the Sauce:
  • In a frying pan, heat the olive oil over medium heat.
  • Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
  • Add the Squid:
  • Stir in the squid rings and cook for about 3-4 minutes until they turn opaque. Be careful not to overcook, as squid can become rubbery.
  • Incorporate Cuttlefish Ink:
  • Add the cuttlefish ink to the pan. Mix well until the squid is fully coated. The ink will give the dish its signature black color.
  • Pour in the fish or vegetable broth. Bring the mixture to a gentle simmer and let it cook for about 5 minutes.
  • Combine with Spaghetti:
  • Add the drained spaghetti to the sauce. Toss gently to combine. If the mixture is too dry, add a little reserved pasta water to reach your desired consistency.
  • Season with salt, pepper, and optional chili flakes to taste.
  • Garnish and Serve:
  • Plate the spaghetti, garnishing with freshly chopped parsley.
  • Serve immediately while hot.