Pasta al Nero di Seppia (Cuttlefish Ink) Recipe
Prep Time:
15 minutes
Cook Time:
10 minutes
Servings:
4 Servings
Ingredients
  • 1 pound capellini or spaghetti, cooked to al dente
  • 4 tablespoons butter
  • 1 large shallot, finely diced
  • 5 cloves garlic, minced
  • ½ cup white wine
  • 1 pound cuttlefish, tubes sliced into ¼-inch rings
  • Juice from ½ lemon
  • Pinch of salt
  • Pinch of pepper
  • 3 tablespoons cuttlefish ink
  • ¼ cup chopped parsley
  • 1 teaspoon Aleppo pepper flakes
Directions
  1. Heat butter in a large skillet over medium heat. Once melted, add the shallot and garlic and cook until softened, about 1 to 2 minutes.
  2. Add the wine and lemon juice to the skillet and bring to a simmer, then add the sliced cuttlefish tubes and tentacles. Add the salt and pepper and cook until the cuttlefish is opaque, firm, and milky white in color. Remove the tentacles and set aside for serving.
  3. While the cuttlefish is simmering, boil the pasta, but do not drain.
  4. Add the cuttlefish ink and stir into the sauce, which will have reduced slightly while the cuttlefish cooked. Once the ink is combined, use tongs to add the pasta directly from the cooking water.
  5. Toss the pasta with the ink sauce until completely coated. Once all pasta is black, toss it with parsley.
  6. Divide the pasta onto plates and garnish with the reserved tentacles. Sprinkle with pepper flakes to serve.