|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 1g||5%|
|Total Sugars 2g|
|Vitamin C 9mg||46%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
In this dramatic Italian dish called spaghetti al nero di seppia, tender fresh squid is cooked in a sauce containing its own ink. This adds both a tangy sea flavor and a deep black sheen to the sauce. You will most likely have to go to a fishmonger who has very fresh fish to obtain the squid, but it's worth the trip.
There is, of course, squid-ink pasta, in which the squid ink is mixed into the dough so that the pasta itself is jet black. However, that is a completely different dish. In this recipe, regular spaghetti is tossed in a tangy sauce made of squid ink, white wine, tomato paste, and squid. It's delicious and definitely a culinary adventure.
A white wine would be an excellent pairing for this dish—you can even enjoy the remainder of the wine you cooked with. A Lugana might be nice, and a Chardonnay makes another worthy and easily attainable choice. Serve this squid pasta with a fresh, lemony green salad and crusty bread.
1 1/4 pounds very fresh squid, uncleaned
1/4 cup olive oil
2 clove garlic, minced
Freshly ground black pepper, to taste
1/3 cup dry white wine
1 tablespoon tomato paste, diluted in a little water, or 3 tablespoons tomato sauce
1 to 2 tablespoons coarse sea salt, plus more for seasoning
3/4 pound spaghetti
Gather the ingredients.
To begin cleaning the squid, carefully separate the heads from the tentacles.
Remove the guts, setting aside the ink sacs (be careful not to break them).
Wash the squid well under cold water.
Dice the bodies and chop the tentacles.
Over a small bowl, open the ink sacs and collect the ink.
In a pot, heat the oil over medium heat and sauté the garlic without letting it brown.
Add the squid, minced parsley, and a generous dusting of freshly ground pepper.
Cover and simmer the sauce over low heat for about 45 minutes. Check it periodically to make sure it's not sticking (if it is, add a little hot water).
Once the sauce has simmered, mix the white wine with the tomato paste or sauce and add it to the pot.
Simmer for 20 minutes, uncovered.
Dilute the sauce with a little hot water, cover, and simmer for 30 minutes longer. At this point, the sauce should be neither too soupy nor too dry.
About 30 minutes before serving time, put 3 quarts of water on to a boil, add 1 to 2 tablespoons coarse sea salt, and stir. Once it's returned to a rolling boil, add the spaghetti.
Stir the squid ink into the sauce, adding the amount that suits your taste. Season with salt to taste.
When the spaghetti is al dente (usually 8 to 10 minutes, depending on the brand), drain it well.
Toss the spaghetti with the sauce to coat all of the strands evenly.
Serve and enjoy.
For a shortcut, purchase already cleaned squid from your local fish monger as well as prepared squid ink.
Are Squid and Calamari the Same?
While some claim that calamari is a specific type of squid, there is no technical difference between squid and calamari. Calamari is simply the culinary name for squid, similar to cow and beef or deer and venison.
What Does Squid Ink Taste Like?
Squid ink tastes like the sea, with a fresh, briny flavor and elements of umami savoriness.
Does Squid Ink Stain Teeth?
Depending on the dish you're eating, squid ink can leave residue on your teeth, but it easily washes off with liquid or by brushing your teeth. Squid ink will not stain your teeth.