Linguine al Nero di Seppia Recipe ( Cuttlefish Black Ink Recipe )

Photo: Sara Harris

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TRADITIONAL ITALIAN RECIPE: Linguine al nero di seppia, the pasta that takes out the ugly part of everyone. While eating this, we couldn't decide who was the ugliest.

 

You almost don't find this pasta in the restaurants anymore. In Italy it is already easier but not a certainty... and that's why I have made this recipe. So that you can have it anytime you want.

 

This pasta is a must-try but can be quite a nuisance when preparing and eating because of the black ink.

 

I cleaned the cuttlefish on my own on one or two occasions but I swore I won't clean them again. I broke the ink sacs and I made a black mess. Now our fishmongers do it. If you have to clean them on your own, don't forget to wear disposable gloves and a big apron to cover your clothes. You might also wanna cover with thick plastic the forniture in your house. You never know.

 

In case you find yourself without the ink, like what happened to me already, don't worry. Continue cooking without the ink. It will still come out delicious.

 

Nowadays, you can buy the cuttlefish ink in commercially packed little packages. I usually have one in the refrigerator for emergency cases when I accidentally break it.

 

 

 

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Skill Level:	Time: 35 Minutes
Price:	Serves: 4 People

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Ask the fishmonger to clean the Cuttlefish for you, and to save the ink sacs.
Otherwise, wash the Cuttlefish yourself by removing the skin, bone, eyes, interiors and ink sacs. Be careful not to break them ( the sacs are in the lower part of the fish ).

 

02 - Place the ink sacks in a small glass with some water. Don't let them dry.

 

03 - Wash the Cuttlefish and dice it ( tentacles too ).

 

04 - Chop the Garlic, Tomatoes and Shallot for later use.

 

05 - Heat the Oil in a large pan over medium heat, and saute the Garlic and Shallot for one minute.

 

06 - Add the Cuttlefish and sauté everything for other 5 minutes.

 

07 - Sprinkle a pinch of Salt and Pepper to taste

 

08 - Add Tomatoes, Parsley and Wine, and continue cooking for 10 minutes, stirring from time to time.

 

09 - Cook the Pasta in a large pot of boiling salted water.

 

10 - Turn the heat off and break the sacs of Cuttlefish Ink in the pan ( throw away the empty sacs ). Stir quickly to avoid Ink lumps. Set aside.

 

11 - Drain the Pasta and toss it in the pan. Mix well and serve immediately.

Notes:

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- You can either remove the Ink sack or buy the Ink separately.

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Written by: Uncut Recipes

Disclaimer

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