Have you ever had the pleasure of trying the squid-ink? I’d wager that many people who read our blog, Italian food lovers that you are, haven’t however it’s definitely worth getting to be aware of. Squid ink offers a distinct “earthy” flavor, silky lips and an appealing dark black hue that goes beautifully with pasta. I find it delicious.

Its recipe to make spaghetti al-nero of Seppia is very simple to make: Start like you would be making a simple aglio peperoncino and olio, then you add the finely chopped squid and let it cook with white wine until it becomes tender. Then , add the squid’s ink, allowing it to simmer for at least a few minutes before working its magic. The savoury sauce is delicious and goes perfectly with spaghetti or other pasta that is long like Tagliatelle or linguine. And , if you’re in Venice Bigoli is an excellent option.

I’d really encourage you to give spaghetti al nero di seppia a try. The dish is both sophisticated and rustic yet at the same time it’s an ideal dish to serve at home for a dinner party, a intimate dinner for two or at the dinner table for the family.

Recipe #1


Serves 4-6

500g (1 1 lb) spaghetti or any other long pasta

500-750g (1 1 lb) tiny (baby) Squid, cut into pieces

3 cloves of garlic peeled and chopped

1- 2 peperoncini or one pinch in red pepperflakes

A handful of fresh parsley, carefully chopped

A dash of white wine

4 sachets of squid-ink squid (4g each) To taste



In a large skillet cook your chopped parsley, garlic, and red pepper flakes within olive oil till the garlic beginning to brown. (Remove the peperoncini when using.)

Then, add the cut squid and give it a good stir , then be covered with the well-seasoned oil. Let the squid sweat away in the oil, covered for a few minutes. Add some white wine, and cover the pot, making sure the squid is simmering at a low temperature for an additional 15 to 20 minutes, or until it is tender.

After the squid is cooked then add the ink from the squid (along with a drizzle of water, if necessary, to keep it warm) and cook until the resultant sauce is dark and thick.

When the sauce is cooked cook the pasta in salted water to al at al. The cooked spaghetti that has been rinsed but not overly into the pan. Stir and mix until the pasta is coated with white sauce. Serve immediately.

Notes on Spaghetti al nero di seppia

Traditional Italian recipes presume that you’re purchasing squid that hasn’t been cleaned with the ink sac — which is what all squid have naturally. It’s best to save the sac when you’re cleaning the squid, and then add the ink to the pan at the time it’s needed. In the US at the very minimum the squid is sold clean with the sac of ink taken out. However, you are able to purchase small sachets of squid ink in a separate package. The local Spanish store stocks these in stock, and you can purchase them on the internet. If you decide you like the flavor it is possible to purchase whole jars of the stuff.

Spaghetti in nero di Seppia comes with a few issues, but a few tips could be helpful in the beginning, starting with a light warning. There’s a reason that they refer to it as squid ink. It does stain! Be careful when you pull the ink out of the container and then into the pan. It is inevitable that your fingers will be stained, but it’ll be easily removed by soaking in water. It’s not clear if the same can be said of if you happen to get it on your clothing. By the way the ink can be easily spoiled, so store it in the refrigerator and, if you’re not going to use it within one or two days, put it keep it in the freezer. Small sachets of ink defrost nearly immediately.

Cooking and preparing Squid

It is necessary to cut your squid into tiny pieces. The head, or “mantle” (and fins, in the event that they weren’t cut off) into tiny dice as well as thin pieces, or then cut the tentacles into shorter lengths. This is not just to allow the squid to cook faster, but huge chunks of squid piled in the middle of the spaghetti can cause a lot of discomfort when eating. Even if the squid have been cleaned, make sure to check an “beak”–the hard ring that sits at the bottom of the tentacles. take it off if it’s not been cut.

The cooking time for squid varies depending on the size and age and also by the technique. There are two methods for cooking squid. It is first cooked very quickly with an intense dry heat like you would grill or frittered caulimari. In the second, as with this dish, cook for a considerable amount of duration, until it becomes tender. Squid that are small or baby-sized–which in my mind is the ideal choice for this dish–may take less than 15 minutes to be tender however, older, bigger squid could take as long as 45 minutes.


The quantities of this recipe are wide-ranging. Squid’s quantity is typically a little more weight than pasta, however certain recipes call for as high as 2:1. (NB that squid can decrease quite a bit during cooking.) You can also alter how much squid that you put in your. Personally, I prefer using just one sachet of 3g per serving, however you could certainly include more if you love the flavor. If you’d like it, you can create an’red’ version the sauce. You can add a little tomato paste or tomato passata to cook alongside the squid. It will not alter the color too much (or in any way) but it will give an extra flavor. If you want the tomato to make an impression, choose cherries or grape tomatoes. cut in half about 5-10 minutes prior to when you think the sauce is done.

By this way, if you like the spaghetti made with squid , try the squid-ink risotto that we wrote about a while in the past. It’s just as delicious.

Spaghetti al nero di seppie (Spaghetti with Squid Ink)


500g (1 1 lb) spaghetti or another long pasta

500-750g (1 1 lb) tiny (baby) small squid cut into extremely small pieces

Three cloves of garlic peeled and chopped

1- 2 peperoncini or 1 teaspoon in red pepper flakes

A couple of sprigs of fresh parsley that have been finely chopped

A little white wine

6 sachets of squid ink (4g each) To taste



In a large skillet cook your chopped parsley, garlic, and red pepper flakes or peperoncini with olive oil, until garlic has starting to get brown. (Remove the peperoncini if you are using.)

Then, add the cut squid and give it a good stir , then be covered with the well-seasoned oil. Let the squid sweat away in the oil, uninhibited for a couple of minutes. Add the white wine and cover and let the squid cook at a low temperature for an additional 15 or so minutes or until it is tender.

Once the squid has been cooked then add the ink from the squid (along with some water in case you need to keep it warm) and simmer until the result is dark and dense.

When the sauce has finished cooking Cook the pasta in salted water until it is al in a bite. Cook the pasta, rinsed but not overly into the pan. Stir and mix thoroughly until the pasta is evenly coated in the white sauce. Serve immediately.

By Michael Caine

Meet Michael Caine, a versatile author hailing from the tech-savvy landscapes of the USA. With a passion for innovation, he navigates the digital realm with his insightful perspectives on technology, gaming, and niche topics. Michael's writing transcends boundaries, seamlessly blending in-depth tech analysis with a keen understanding of the gaming world. His engaging content resonates with readers seeking a blend of cutting-edge insights and a touch of Americana. Explore the digital frontier through Michael Caine's lens as he unveils the latest trends and thought-provoking narratives in the ever-evolving world of technology and beyond.

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