Spaghetti al nero di seppia

Spaghetti al nero di seppie (Spaghetti with Squid Ink)

Ingredients:

  • 500g (1 lb) spaghetti or other long pasta
  • 500-750g (1 lb) small (baby) squid, cut into very small pieces
  • 2-3 cloves of garlic, peeled and chopped
  • 1-2 peperoncini, or a pinch of red pepper flakes
  • A few sprigs of fresh parsley, finely minced
  • A splash of white wine
  • 4-6 sachets of squid ink (4g each), to taste
  • Salt

Directions:

  1. In a large pan, gently sauté the chopped garlic, parsley and peperoncini or red pepper flakes in olive oil until the garlic is just beginning to turn brown. (Remove the peperoncini if using.)
  2. Add the cut up squid, give it a good stir to cover it with the seasoned oil. Let the squid sweat in the oil, uncovered, for a few minutes. Add a splash of white wine and cover, letting the squid simmer very gently for another 15 minutes or so, or until tender.
  3. When the squid is done, add the squid ink (along with a drizzle of water if needed to keep things saucy) and continue simmering until the resulting sauce is thick and very black.
  4. Shortly before the sauce is done cooking, boil the spaghetti in well salted water until al dente. Add the cooked pasta, drained but not too well, to the pan and mix well so the pasta is well coated with the jet black sauce. Serve immediately.

Source:

Lessons Learned:

  • This was great as is!

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s