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.

Jump to:

• Why it is called Squid Ink Pasta?
• What does the ink sac look like
• Where you find the black ink
• Ingredients for this cuttlefish recipe
• Making the black ink cuttlefish sauce
• Tips for making the best black ink cuttlefish recipe
• 20 rules to properly cook pasta
• Recipes you might also like
• 📋 Pasta With Black Ink Cuttlefish Recipe

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.

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.

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.

20 rules to properly cook pasta

If you are a novice cook, here are some important points you need to know to properly cook pasta:

1. Pasta should be boiled in salted water, adding salt after doesn’t work
2. Add the salt as soon as you put the pan with water on the heat, so you don’t forget
3. If you don’t remember if you added salt to the water, taste the water
4. Use 1 tbsp of salt per 4 quarts – 4 liters of water which should be enough for 1lb – 500 gr of pasta
5. Make sure the pot is large enough so the water doesn’t overflow once you put in the pasta
6. If you put the lid on the pan, the water will get to the boiling point faster
7. Do not add oil to the water
8. The water should be boiling hot before you put the pasta in
9. Use a good pasta brand. My favorites are (in this order): Rummo, Garofalo, De Cecco. Barilla is my least favorite one but better than any other unknown brands
10. When you add the pasta, the water may stop boiling as the pasta lowers the water temperature. Put the lid on the pan until the water starts boiling again
11. Once the water boils remove the lid otherwise the foam will overflow from the pan
12. Stir the pasta from time to time
13. Keep the heat high so the water boils all the time
14. Always cook the pasta 1 minute less than what is written on the pasta box
15. Taste the pasta and drain immediately when “Al Dente” meaning still firm and chunky
16. Never leave the pasta floating in the water once it is cooked!!!!!
17. As soon as the pasta is drained, season immediately and stir.
18. If for whatever reason the seasoning is not ready, season the pasta with some extra virgin olive oil and stir
19. Once the pasta is ready and seasoned, it has to be served and eaten immediately
20. No parmesan in pasta with seafood, you can sprinkle toasted grated breadcrumbs or almonds

Recipes you might also like

If you are looking for more Italian Seafood recipes, you can check the category:
Seafood

Also check the recipes below:

• Shrimp tomato pasta
• Linguine With Clams
• Shrimp Zucchini Pasta
• Fish Pie with a Mediterranean Twist
• Healthy Cod Recipe
• Homemade Paella Seafood And Sausage
• Swordfish Wheel
• Baked Swordfish and Braciolette
• Whole Sea Bream Recipe Cooked in Salt
• Stuffed Calamari Recipe
• Fried calamari

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