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Pasta with black ink
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📋 Pasta With Squid Ink Cuttlefish

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.
Course Pasta
Cuisine Italian
Keyword black, one pot, seafood
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 people
Calories 344kcal

Ingredients

Instructions

  • Dice the onion and stir-fry it in an olive oil-coated pan.
    3 tablespoon olive oil, 1 onion onion
  • In the meantime start boiling the water for the pasta, adding 1 tablespoon of coarse salt.
    1 tablespoon sea coarser salt
  • Pour the linguini when the water starts to boil
    1 lb linguine pasta
  • Wear some disposable plastic gloves
  • Once the onions become translucent, add the chopped cuttlefish
    3 fresh cuttlefish
  • As soon as they start to turn opaque white, add 1 tablespoon of tomato paste
    1 tablespoon concentrated tomato paste
  • add one whole bag of squid ink and stir
    3 sacs cuttlefish ink
  • Add ½ cup of white wine (optional) and season with salt and pepper. Let the wine evaporate for few seconds
    ½ cup dry white wine, salt & pepper
  • Stir for a few seconds. If the linguini are still not cooked, remove the pan from the heat to make sure the squid doesn’t overcook.
  • Once the linguini has finished boiling (always 1 minute less than what is recommended on the box), drain them
  • Toss them into the pan containing the squid mixture.
  • Stir well, and they are ready to be served immediately

Video

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