Spaghetti with Cuttlefish Ink and Cuttlefish

Be the first to rate

(No Ratings Yet)

Loading...

A classic Venetian coastal pasta where briny cuttlefish and their own ink create a glossy, jet-black sauce that clings to long strands of spaghetti. The dish is savory and sea-sweet, finished with a touch of butter, parsley, and lemon zest to brighten the deep oceanic flavor.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 15 gFat
• 4 gSaturated Fat
• 62 gCarbs
• 3 gFiber
• 3 gSugar
• 28 gProtein
• 620 mgSodium
• 540 mgPotassium
• 85 mgCalcium
• 4 mgIron
• 11 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the pasta

• 1 lb (450 g) spaghetti or linguine
• 2 tbsp coarse sea salt for the pasta water

For the cuttlefish ink sauce

• 1 lb (450 g) cleaned cuttlefish or squid, bodies sliced into 1/2-inch strips and tentacles reserved
• 2 sachets (about 4 g) cuttlefish ink, or ink sacs reserved from the cuttlefish
• 4 tbsp extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1 small yellow onion, finely diced
• 1 small red chili, thinly sliced, or 1/4 tsp red pepper flakes
• 1/2 cup (120 ml) dry white wine
• 1 cup (240 ml) seafood or fish stock
• 1 tbsp tomato paste
• Fine sea salt and freshly ground black pepper, to taste

For finishing

• 2 tbsp unsalted butter
• 1/4 cup fresh flat-leaf parsley, finely chopped
• Zest of 1 lemon
• A few lemon wedges, for serving

Directions

1. Bring a large pot of water to a rolling boil, add the 2 tablespoons of sea salt, and cook the spaghetti until 1 minute shy of al dente (it will finish in the sauce); reserve 1 cup of pasta water before draining.
2. Meanwhile, heat the olive oil in a wide skillet over medium heat. Add the onion and cook for 3 to 4 minutes until softened and translucent, then stir in the garlic and chili and cook for 30 seconds until fragrant.
3. Add the cuttlefish strips and tentacles, season lightly with salt, and sauté for 2 to 3 minutes until they turn opaque and just begin to firm up.
4. Pour in the white wine and simmer for 2 minutes to reduce by half, scraping up any browned bits from the pan.
5. Whisk the cuttlefish ink and tomato paste into the seafood stock, then pour the mixture into the skillet. Simmer gently for 6 to 8 minutes, until the cuttlefish is tender and the sauce is glossy and slightly thickened.
6. Add the drained pasta to the skillet along with a generous splash of the reserved pasta water. Toss vigorously over medium heat for about 1 minute until the sauce coats every strand and turns a deep, lacquered black.
7. Stir in the butter, lemon zest, and most of the parsley; taste and adjust salt and pepper. Finish with the remaining parsley and serve immediately with lemon wedges on the side.

Cook’s Notes

• If fresh cuttlefish is unavailable, use cleaned squid and buy pre-packaged cuttlefish ink sachets from an Italian grocer or online.
• Always reserve pasta water; its starch is essential for emulsifying the ink into a silky sauce that clings to the spaghetti.
• Do not add cheese. Cuttlefish ink pasta is a seafood dish and Parmigiano would overwhelm the delicate ocean flavor.
• Cook the cuttlefish gently; overcooking turns the tender flesh rubbery. Simmer just until tender.
• A squeeze of lemon at the end is optional but cuts through the richness and brightens the briny notes beautifully.

You might also like

European

Spicy ‘Nduja Paccheri Bake with Whipped Ricotta

European

Genoese Basil Pesto Pasta with Linguine

European

Hearty Italian Pasta and White Bean Soup

European

Spaghetti with Garlic and Olive Oil