Spaghetti Nero Di Seppia
A traditional Sicilian dish that is known for its unique, rich flavour and striking black colour. This dish is a true culinary adventure from sea to plate, bringing depth and flavour to every bite!
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Ingredients
- 300g/10.5oz Spaghetti
- 400g/14oz Cleaned Cuttlefish cut into small pieces
- 1 Small Onion, finely diced
- 4 Garlic Cloves, minced
- 80 ml White Wine
- Cuttlefish Ink Sac
- 2 Tbsp Tomato Paste
- 2 Tbsp Chopped Fresh Parsley
- Pinch Chilli Flakes
- 4 Tbsp Grated Pecorino Cheese
- Salt & Pepper
- Extra Virgin Olive Oil
- ½ Cup Water
- Lemon Zest & Parsley for Garnish
Method
- While you are making the sauce, cook the spaghetti in salted boiling water, leaving it a few minutes under cooked.
- In a large deep pan, heat about 5 tablespoons olive oil along with the onions and garlic and cook until the garlic is just beginning to turn golden. Add the cuttlefish, season with salt and pepper and saute for another couple of minutes.
- Pour in the wine and let it evaporate, about 2 minutes, stirring occasionally.
- Add the tomato paste, chilli flakes with 1/2 cup water and let the sauce simmer for about 10-15 minutes, until the cuttlefish is tender.
- Now add the ink sac. Stir well until the ink is completely dissolved, and continue simmering until the sauce is thick and very black.
- Add the drained cooked pasta to the pan and stir so the pasta is well coated with jet black sauce.
- Stir in the chopped parsley and pecorino and serve immediately with a garnish of parsley and lemon zest.
- Enjoy!