Spaghetti al Nero di Seppia

Name: Spaghetti al Nero di Seppia
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g spaghetti; 400 g cuttlefish; 1 tbsp squid ink; 2 garlic cloves; 80 ml white wine; 1 handful parsley; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Spaghetti al Nero di Seppia is a Venetian specialty that brings the sea to your plate with its striking black hue and rich, briny flavor. This dish is a staple along the Venetian coasts, where the locals expertly combine cuttlefish and squid ink to create a unique and memorable pasta experience.

The taste of Spaghetti al Nero di Seppia is a harmonious blend of the ocean's essence with a hint of garlic and the freshness of parsley. The white wine adds a subtle acidity, enhancing the depth of flavors, while a touch of fine sea salt ties everything together. It's a dish that captures the essence of its coastal origins in every bite.

Ingredients

400 gspaghetti
400 gcuttlefish
1 tbspsquid ink
2garlic cloves
80 mlwhite wine
1 handfulparsley
to tastefine sea salt

Method

Bring a large pot of water to a rolling boil. Add a generous amount of fine sea salt to the water; it should taste like the sea. This is crucial for seasoning the spaghetti as it cooks, which will enhance the overall flavor of the dish.
While the water is heating, prepare the sauce. In a wide pan, heat a splash of olive oil over medium heat. Add the 2 garlic cloves, finely chopped, and sauté until they are fragrant and just beginning to turn golden. This will infuse the oil with a rich garlic flavor, forming the base of your sauce.
Add the 400 g of cuttlefish, cleaned and cut into small pieces, to the pan. Cook, stirring occasionally, until the cuttlefish turns opaque and starts to release its juices. This should take about 3-4 minutes, and you'll notice a slight firming up of the cuttlefish pieces.
Pour in the 80 ml of white wine to deglaze the pan. Scrape up any bits stuck to the bottom with a wooden spoon. Allow the wine to reduce by half, which will concentrate its flavor and blend with the cuttlefish juices to form a savory sauce.
Stir in 1 tbsp of squid ink, mixing well to ensure it evenly coats the cuttlefish and turns the sauce a deep, glossy black. Taste the sauce and add fine sea salt as needed, keeping in mind that the pasta will also bring some saltiness.
By now, your water should be boiling. Add the 400 g of spaghetti and cook until just shy of al dente. This means the pasta should be firm to the bite, as it will finish cooking in the sauce.
Before draining the pasta, reserve a cup of the starchy cooking water. This will help to loosen the sauce and bind it to the spaghetti.
Add the drained spaghetti to the pan with the sauce. Toss everything together over low heat, adding a splash of the reserved pasta water to help the sauce adhere to the pasta. The spaghetti should be well-coated and glossy.
Finish by stirring in a handful of finely chopped parsley for freshness and color. Serve the Spaghetti al Nero di Seppia hot, ensuring each plate has a good amount of sauce and cuttlefish. Enjoy the unique flavors reminiscent of the Venetian coast.