Cuttlefish Spaghetti

Pasta with black cuttlefish. The etiquette is not recommended to serve it at dinner not to find themselves all with the black mouth, but do you know that there is? And’ a plate that I love, Sicily is found in every fish restaurant that respects and is in great demand. Spaghetti with black cuttlefish (but it is also fine linguine) I am a single plate, preparao them for connoisseurs and I often tell my guests, often, eat this dish to me for the first time ever: No one has ever complained about having the black mouth, but the Encore they almost always. On my channel You Tube you will also find the VIDEO RECIPE step by step, with all the little tricks that will make you prepare a pasta with black cuttlefish absolutely perfect. And if you are rice lovers, you should definitely try the Black rice with cuttlefish, a choreographic completely black risotto taste great. In addition, pasta with black cuttlefish can also be considered a complete meal because if sometimes prepare it to perfection you have to put in the pot also quite a few’ the squid pieces. Finally a word on the envelopes containing the cephalopod ink found in supermarkets: if you want to use them to color the dough for ravioli, a noodle or bread are fine, usatele pure. If you want to flavor the pasta desist: the dish would taste any or no meaning. Have a good day!

Pasta with black cuttlefish (Sicilian recipe)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 2 medium-sized cuttlefish, about 600 grams (fatevele thoroughly clean but make sure that the bladder containing the black ink remains intact)
  • 30 grams of tomato paste
  • 60 milliliters of dry white wine
  • one shallot or fresh onion
  • 350 g spaghetti alla chitarra
  • extra virgin olive oil as required
  • a small piece of chili pepper
  • salt to taste

PROCEEDINGS

Finely chop the onion and put it in a pan with pepper (full if you want a little spicy, cut into small pieces and with seeds if you prefer spicy) with extra virgin olive oil: Sauté slowly, adding a little hot water to keep it from burning, and cook until it becomes transparent. Meanwhile, cuttlefish cut into thin strips and divide the tentacles.

Add the squid to the onions and saute over medium heat. When the squid change color, Deglaze with white wine. Evaporate the alcohol and add the tomato concentrate. Finally, the most complicated part: add the black cuttlefish. Take the bladder containing the black between two fingers and squeeze plan to make black drip, which it is usually quite thick. Change piano, trying not to splash, because this ink stain on a virtually permanent. Stir and add very little hot water (half glass).

Cook the squid with their black and covered over low heat for about 15-20 minutes: taste before adding salt because the ' nero’ the cuttlefish is naturally salty, careful not to overdo it.

Boil the pasta in boiling salted water and drain it 'al dente'. Stir the dough in the pan with the sauce of cuttlefish, emulsifying all with a drizzle of extra virgin olive oil and a little cooking water if necessary.

Serve the noodles with black cuttlefish completing the dishes with pieces of seppia.Buon appetite sauce!

THE PAIRING: What's better than a white Sicilian with this dish that we find in all the coasts of Sicily? We propose IOCU, a Catarratto IGT (vine) produced from organic grapes the winery Quattrocieli, of Alcamo (Trapani). Savory, cool, with intense floral scents, It is a wine that goes well with this recipe from taste Mediterranean and fully, especially, Siciliano.

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40 comments

Gabriele 5 June 2019 at 11:33

Vist Ada! You have brought back the original recipe in an excellent manner!
Congratulations!

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Ada Parisi 5 June 2019 at 22:52

Thank you! When I publish a traditional recipe I do research and study a lot, to propose the closest possible to the original version. I not always all agree with the result, but I I put all. I'm glad you liked. ADA

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Gabriele 11 June 2019 at 12:02

Dear Ada, in memory of my grandmother, 70 years ago the spaghetti with black cuttlefish were made exactly as you have exposed.
Ah, My grandmother is Catania:)
Thank you!

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Ada Parisi 11 June 2019 at 16:00

You are grateful! And’ a pleasure bringing the tradition forward. A dear greeting. ADA

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majid 23 January 2019 at 18:33

Hmmm they are delicious

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Ada Parisi 24 January 2019 at 13:54

Thank you! and welcome. ADA

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Silvia colombo December 3, 2015 at 16:01

Hi Ada!
I'm thinking about my Christmas Eve menu and I'd like to try the spaghetti with squid ink, but I never did. Unable to prepare something the day before…# true? It would be great, prepare the sauce before but I have no idea of the reaction they would cuttlefish and especially black!
Enlighten me? excuse the ignorance and thank you always for your nice recipes, When I see them in the mail in the morning immediately put me in a good mood! a hug, Silvia

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Ada Parisi December 3, 2015 at 16:04

Hello Silvia! Of course you can prepare the sauce the day before, without any problem. If it becomes too dense, just stretch it with a few drops of water from the pasta and the problem is solved. And’ very easy to do, take a look at the videos that are linked in the post. If you have concerns are always here. PS, Tuesday will come out my seafood menu for Christmas, Maybe you'll find something that interests you! A hug, ADA

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Giovanni November 21, 2015 at 12:15

Congratulations… for the eyes.
But the recipe is fantastic. Simple, essential, but for this employee, as for its success, exclusively by the sensitivity of the Cook, just as they did at the time of our moms, (i.e. your grandmothers).
For me the sauce with cuttlefish and’ a myth of established family roots. My mother, and her sisters, to prepare this dish so utterly fantastic.
The idea of using spaghetti alla chitarra seems very appetizing, provided, Obviously, that they are able to ensure the al dente, to which I would not give up for no reason.
Brava

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Ada Parisi November 22, 2015 at 17:17

Hi John. Don't talk to me about "al dente" because my cooking is the molar. Even are overwhelming, so much so that when guests have to restrain me and often I prepare my dough in a separate cooking. The spaghetti alla chitarra stays al dente obviously if the time represented by the decidedly less baked confection. Also being rough and squared takes very good gravy. is a type of pasta with cuttlefish I really like. Thanks for the compliments, I love to cook and I always hope that you see. ADA

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giusi November 16, 2015 at 15:51

Get yesterday….. a big hit!!!!

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Ada Parisi November 16, 2015 at 15:58

Thank You Giusi!! You know it's the most clicked of the site? but it is rare to get a comment from someone who prepares my dishes, and then your makes me doubly happy! A big thank you, ADA

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giusi November 16, 2015 at 17:08

Thank you Ada!
I love to cook fish, especially since I am away from my Golden Sicily. Yesterday I shot…I used the Maccheroncini di Campofilone which had given me my host. Very thin but I must say they made the refined dish…

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Ada Parisi November 16, 2015 at 17:10

Not only very thin, but very difficult to manage, so, you're doing great! And I really love, with the fish sauce is great but the black sauce, being thick and rich pieces of cuttlefish is really hard to deal with this type of pasta. Congratulations!

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giusi November 16, 2015 at 17:13

I was just fortunate to have the insight to manage everything with a little’ cooking water…… No particular skill 🙂

Ada Parisi November 16, 2015 at 17:19

And this is skill, no luck. I embrace you, ADA

Antonio September 11, 2015 at 21:38

I substituted the cuttlefish with small calamari, and I added an anchovy: fantastic dish, I got applause.

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Ada Parisi September 12, 2015 at 22:28

Thanks Antonio! I applaud too! ADA

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Katja August 12, 2015 at 00:15

but use all the google translator? you don't understand a damn thing, Sorry.

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Ada Parisi August 12, 2015 at 00:33

Hi Katja, If the recipe you want in Italian of course is my native language. For the other, Although I speak good English and German, It is impossible to publish each recipe with a translation on time (It would take a professional translator and a considerable expense, both economic time), for this we use the Google translator but in latest update has several problems. Se hai bisogno di chiarimenti in inglese io sono sempre qui. ADA

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Cristina 17 September 2015 at 02:36

It appears some kind of online translator was used; a very bad job at that! Proof that knowledge of languages and using a human translator cannot be beat by technology.

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Ada Parisi 17 September 2015 at 12:31

You are right, never technology could beat a human, but when you have a blog – despite the fact that I speak three languages – it’s really impossible to translate all recipes. I’m journalist and work all the day, I cook during the night, so I have no time at all to translate all. So an authomatic translator is better than nothing. In case of doubts or questions I’m always ready to answer, here as well as on Facebook, Instagram, Twitter. Have a nice day Cristina

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francesca lobue March 23, 2014 at 09:02

sono uguali a quelli che faccio io bravi si fanno cosi’ saluti da catania
il finocchetto non ci va’

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Sicilians creative in the kitchen March 23, 2014 at 17:43

Grazie Francesca, saluti!

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Pier Paolo 10 February 2014 at 21:47

Il peperoncino lasciatelo a parte ,piuttosto immancabile deve essere ,in my opinion ,il finocchi etto selvatico . Provare

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Sicilians creative in the kitchen 10 February 2014 at 22:14

Hi Pier Paolo, you know what they say, everyone has different tastes. I love fennel but pasta with black cuttlefish in its own way is delicate and the fennel is a little’ invasive. As for the hot pepper, I prefer the spicy but clearly who doesn't can omit it. Though the kitchen is beautiful because it varies, from a recipe everybody can get the dish you prefer! See you soon, ADA

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Domenico February 20, 2014 at 21:17

very good ... I've eaten today…l’
have you tried it with toasted breadcrumbs?and’ a delight..

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Sicilians creative in the kitchen February 20, 2014 at 22:54

Thanks Dominic, and welcome! No, never tried it with toasted breadcrumbs (which incidentally I put everywhere), definitely I will try! ADA

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Mario 10 February 2014 at 17:59

A word of advice to all. Try a dish ready, put a sprinkle of grated pecorino cheese. Mario

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Sicilians creative in the kitchen 10 February 2014 at 22:18

Hi Mario and welcome. I put the cheese in many fish dishes, but honestly in Squid also so as not to miss the beautiful color effect that this dish has naturally. In any case, the kitchen is beautiful because each can do according to your taste! Thanks for the advice and see you soon! ADA

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Giovina February 8, 2014 at 01:06

Yummy!!! I made them tonight for the first time! Appetizing! My husband impressed you looking ririuta to eat them…

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Sicilians creative in the kitchen February 8, 2014 at 12:03

Hello and welcome! Squid ink spaghetti is one of my favorite dishes. Try the risotto, yummy food! And keep your husband fasted for a week, then presentaglieli to table: Li will taste for fame and fall in love! See you soon, ADA

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Simona December 16, 2013 at 12:26

Yummy!!! I've eaten in Venice and are fabulous!!!!!:) a big kiss!!!

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Sicilians creative in the kitchen December 16, 2013 at 13:33

They are one of my favorite dishes, Despite the minor inconvenience of black mouth! And it's also great on rice, the site in days! Hugs Simone!

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Joseph October 29, 2013 at 13:04

Onion? I have to say I feel better with garlic

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Sicilians creative in the kitchen October 29, 2013 at 13:51

Hello Joseph, Welcome. I with the squid ink I prefer the onion because I think it's more delicate, but it's just a matter of taste. Sometimes I put a clove of garlic, but in shirt, together with onion. See you soon, ADA

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Adele June 19, 2013 at 09:51

Good good good…is a truly fabulous dish !!!

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Sicilians creative in the kitchen June 19, 2013 at 11:19

🙂

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Daniel Rae February 7, 2014 at 11:52

Here in the area of Comacchio (Ferrara) I was taught to use the brown parts that are on the sides of the cuttlefish which are harvested and placed after 1 bit that the squid are cooking, then the process is equal to those described above. Hello and Bon Appetit!

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Sicilians creative in the kitchen February 7, 2014 at 12:52

Hi Monica, you mean the ' little wings’ or interior parts? If the internal parts are never tried and then I'll try! A hug!

Reply

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