Spaghetti with Squid Ink (Spaghetti al Nero di Seppia)
Ingredients
500 g (1 lb) spaghetti or other long pasta
500–750 g (1–1.5 lb) small squid or cuttlefish, cut into very small pieces
2–3 cloves garlic, peeled and finely chopped
1–2 fresh Italian chili peppers (peperoncini), or a pinch of red pepper flakes
A few sprigs of fresh flat-leaf parsley, finely chopped
Extra virgin olive oil
A splash of dry white wine
4–6 packets squid or cuttlefish ink (4 g each), to taste
Salt, to taste
Instructions
In a large skillet, heat a generous drizzle of extra virgin olive oil over medium-low heat. Add the chopped garlic, parsley, and peperoncini (or red pepper flakes), gently sautéing until the garlic just begins to turn pale golden.
Add the cut squid and stir thoroughly to coat it in the infused oil. Let the squid sweat uncovered for a few minutes. Pour in a splash of dry white wine, cover with a lid, and let it simmer very gently for about 15 minutes, or until tender.
Once the squid is tender, stir in the squid ink (adding a small splash of water if needed to keep the consistency saucy). Continue to simmer uncovered until the sauce is rich, thick, and deep black.
Shortly before the sauce finishes cooking, bring a large pot of generously salted water to a boil and cook the spaghetti until al dente. Drain the pasta, leaving it slightly wet, and transfer it directly into the skillet with the sauce. Toss and mix vigorously until every strand is thoroughly coated in the jet-black sauce. Serve immediately.
