«

»

Spaghetti al Nero di Seppia – Spaghetti with Squid Ink

Spaghetti al nero di seppia (squid ink spaghetti) immediately catches one’s eyes because of the unconventional black glow that comes from the squid black ink used to savour the spaghetti. If you can go past the fact that they are black, you will find yourself adventuring into a culinary experience that you will never forget. With the first bite you will savour that special, concentrated yet very refined seafood taste, which immediately will transport your mind to that magical atmosphere of the Mediterranean coast.

Spaghetti al Nero di Seppia - Spaghetti with Squid Ink
.
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 600 g extremely fresh squid, uncleaned
  • 320 g spaghetti
  • ⅓ cup dry white wine
  • 1 tablespoon tomato paste diluted in a little water ( or 3 tablespoons pasta sauce )
  • small bunch parsley, minced
  • 2 cloves garlic
  • ¼ cup olive oil
  • salt
  • peppercorns
Instructions
  1. Begin by cleaning the squid: carefully separate the heads with their tentacles, then remove the guts, setting aside the ink sacks (be careful not to break them). Wash the squid well under cold water, dice the bodies, and chop the tentacles.
  2. Open the ink sacks and collect the ink in a small bowl.
  3. Heat the oil in a pot and wilt the garlic without letting it brown. Add the squid, the minced parsley, and a generous dusting of freshly ground pepper. Cover and simmer over low heat for about 45 minutes, checking every now and then to make sure it's not sticking (if it does add a little hot water). Once it has simmered, mix the tomato sauce or paste with the white wine and add it to the pot. Simmer for 20 minutes more, uncovered, then dilute the sauce with a little hot water and simmer for a half hour more, covered. At this point the sauce should be neither soupy nor too dry.
  4. Half an hour before mealtime bring 3 litres of water to a boil, salt them, and add the pasta. At the same time stir the squid ink into the sauce, adding the amount that suits your taste. Drain the pasta, season it with the sauce, and serve.
Nutrition Information
Serving size: 4 Calories: 471 Fat: 15g Saturated fat: 2g Unsaturated fat: 12g Carbohydrates: 63g Sugar: 3g Sodium: 50mg Fiber: 3g Protein: 11g
 

Comments and Feedback

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Latest posts
 
Shrimp DeJonghe Chicken Vesuvio Tomato Feta and Sweetcorn Salad Capsicum and Cucumber SaladCapsicum and Cucumber Salad Lemon Pepper Seasoning Blend Hard-boiled Eggs in Coconut Milk Grilled Sage Chicken with Pepperonata
 
Top 10 Recipes
 
Chicken Parmigiana KFC Pepper Mayo Clamato Juice Outback Steakhouses Steak Seasoning How to Make Basic Fritter Batter The-Aussie-Egg-And-Bacon-Pizza
 
Upcoming Events
 
Macadamia nuts Cheese Pizza Baklava Brazilian-Cheese-Bread Apple Dumpling
 
Food & Health
 
superfood Fish and Shellfish Poisoning Fish and Shellfish Poisoning Rockmelon Mercury in Fish
 
follow on Facebook
 
Follow Our Cook
 
 
Around The Web
 
loading...
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie