The Spooky Pasta With Black Ink Cuttlefish Recipe

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Though spooky it may look, you will love this pasta with black ink cuttlefish recipe. You can really taste the sea, no comparison to the commercial black pasta. And it is not difficult to make.

Why it is called Squid Ink Pasta?

Black pasta is often called squid ink pasta, however, this name is not correct. In fact, the ink used for the pasta is found in cuttlefish, not in squid. It is the ink the cuttlefish fires when in danger.

The ink taste is very similar to the clam’s, vongole’s, a sweet flavour of the sea.

To find out more about the difference between squid and cuttlefish you can read the article: What Are Calamari Squid Cuttlefish and Octopus.

You can watch the video below to see where is the ink and what it looks like:

What does the ink sac look like

This is what the ink sacs look like, and if you are using the fresh ink from a Cuttlefish, you need to be very careful of the risk of stains.

Always wear gloves!

Where you find the black ink

You can buy the Black Ink or Nero di Seppia on Amazon or at your fishmonger.

It comes sealed in little bags, and you only need one bag for 1 lb -500 gr of pasta.

Do be careful when you open the bag though, as the ink stains are difficult to remove from clothes…and hands.
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Ingredients for this cuttlefish recipe

The ingredients you’ll need are:

• 1 lb – 500 gr of linguini
• 3 tbsp of olive oil
• 1 large onion
• 1 lb – 500 gr of fresh cuttlefish (or frozen squids if you cannot find it)
• 1 tbsp of tomato paste
• 1 tbsp of coarse salt to boil the pasta
• 1/2 glass of white wine (optional)
• Salt and pepper

Making the black ink cuttlefish sauce

1. Dice the onion and stir-fry it in an olive oil-coated pan.
2. In the meantime start boiling the water for the pasta, adding 1 tablespoon of coarse salt.
3. Once the onions become translucent, add the cuttlefish.
4. As soon as they start to turn opaque white, add a few tablespoons of tomato sauce or tomato extract to give some colour.
5. You can also add 1/2 cup of white wine
6. Pierce the ink bag with a pin, making sure the ink does not squirt out of the pan.
7. Stir for a few seconds,
8. Remove the pan from the heat to make sure the squid doesn’t overcook.

8. Once the linguini has finished boiling (which should be about now, and always 1 minute less than what is recommended on the box), drain them and toss them into the pan containing the squid mixture.
9. Stir well, and they are ready to be served.

Tips for making the best black ink cuttlefish recipe

• If you are using frozen squids, they should have been defrosted in the fridge overnight.
• Squid and cuttlefish do not need to cook for very long.
• Before adding the ink, it is best to wear some plastic gloves.

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Pasta With Black Ink Cuttlefish Recipe

Though spooky it may look, you will love this pasta with black ink cuttlefish recipe. You can really taste the sea, no comparison to the commercial black pasta. And it is not difficult to make. #yourguardianchef #italianfood #italianrecipe #pasta #seafood

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings: 6 people

Print Pin Rate

Author: Laura Tobin

Ingredients

• 1 lb linguini pasta
• 3 tbsp olive oil
• 1 onion onion
• 3 fresh cuttlefish alternatively frozen squids 500 gr
• 1 tbsp concentrated tomato paste
• 1 tbsp sea coarser salt to boil the pasta
• salt & pepper
• 3 sacs cuttlefish ink

US Customary - Metric

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Instructions

• Dice the onion and stir-fry it in an olive oil-coated pan.
• In the meantime start boiling the water for the pasta, adding 1 tablespoon of coarse salt. Once the onions become translucent, add the squid 
• As soon as they start to turn opaque white, add 1 tablespoon of tomato paste and 1/2 cup of white wine if you wish 
• add one whole bag of squid ink.
• Stir for a few seconds, then remove the pan from the heat to make sure the squid doesn’t overcook.
• Once the linguini has finished boiling (which should be about now, and always 1 minute less than what is recommended on the box), drain them and toss them into the pan containing the squid mixture.
• Stir well, and they are ready to be served.
• OPTIONAL: To make them spooky, top with boiled quail eggs cut in half, and make quite sure that any tentacles are visible.

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Notes

• If you are using frozen squids, they should have been defrosted in the fridge overnight.
• Squid and cuttlefish do not need to cook for very long.
• Before adding the ink, it is best to wear some plastic gloves.

Nutrition

Calories: 344kcal | Carbohydrates: 56g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 1190mg | Potassium: 195mg | Fiber: 2g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 0.6mg | Calcium: 16mg | Iron: 1.1mg

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