How do you make squid ink spaghetti?
Squid ink spaghetti is prepared by sautéing onion, garlic and cuttlefish in olive oil, then adding white wine. We then incorporate the squid ink diluted with a little cooking water before mixing the sauce with the spaghetti al dente.

Squid ink spaghetti—a nice change from everyday pasta

Black, shiny, iodized, and surprisingly simple to prepare, squid ink spaghetti is one of those recipes that immediately feels like you’ve cooked something special without asking for a never-ending list of ingredients.

The recipe is mainly based on a few very Mediterranean elements: pieces of cuttlefish, olive oil, garlic, a little onion, dry white wine, parsley and of course the ink that transforms the sauce into a deep black juice.

The cuttlefish brings a tender texture and a more delicate marine flavor than one might imagine. The ink reinforces its iodized character while giving the pasta that spectacular color. White wine provides the acidity needed to balance it out, while fresh parsley wakes up the sauce just before serving.

The result is a rustic yet elegant Italian pasta dish that’s unique enough to entertain but simple enough to become a real weeknight recipe.

And contrary to what its appearance might suggest, preparing spaghetti with squid ink is not particularly complicated.

Venetian cuisine: when the lagoon meets the roads of the world

To understand squid ink spaghetti, you must first look at Venice and its lagoon.

Venetian cuisine was built around a rather exceptional geographical location. On one side, the Adriatic Sea and the lagoon provided fish, shellfish, crustaceans and cephalopods. On the other hand, the Republic of Venice was for centuries an immense commercial crossroads between the East, the Mediterranean and Europe.

This position has profoundly influenced its gastronomy. The products of the lagoon have historically rubbed shoulders with rice, spices, dried fruits and various ingredients that arrived via the trade routes of the Serenissima.

Among the emblematic dishes of Venetian cuisine are sarde in saor, prepared with sardines, onions and a sweet and sour marinade, risi e bisi, halfway between soup and risotto, bigoli in salsa with onions and anchovies, Venetian-style liver, cicchetti, baccalà mantecato or cuttlefish served in their own ink with polenta.

Squid ink is therefore not just an aesthetic effect, its use is part of a much older local tradition around seppie al nero.

Spaghetti al nero di seppia can therefore be seen as one of the expressions of a broader Venetian tradition: cooking cuttlefish without wasting its ink and transforming it into a real sauce.

Squid ink in the kitchen: not just a natural dye

Squid ink in the kitchen is instantly recognizable thanks to its extremely intense black color.

This pigmentation comes mainly from the melanin contained in the ink. Cephalopods use it as a defense mechanism, but humans have long used it in a variety of areas, including as a pigment and as a food ingredient.

However, its interest is not only visual.

The ink has a marine, saline and slightly deep flavour that naturally amplifies the taste of the shellfish.

That’s what makes a squid ink sauce so interesting: it brings a lot of character without requiring a multitude of aromatics.

To make spaghetti with squid ink, you can collect the bags present in very fresh cuttlefish or buy ink packaged in bags or small jars at some Italian fishmongers and grocery stores.

If you are using a fresh poach, handle it gently and pierce it only when preparing the sauce.

The essential ingredients of spaghetti al nero di seppia

This Venetian recipe is deliberately short.

Spaghetti. Choose good quality spaghetti, ideally with durum wheat semolina and with a slightly rough surface. Linguine also works very well.

The cuttlefish. For this cuttlefish spaghetti, count on about 400 to 450 g of cleaned cuttlefish for four people. Asking your fishmonger to clean it saves a lot of time.

Ink. A tablespoon is usually enough to give a very intense color and a real seafood depth to the sauce.

Olive oil. It is the main fat in the recipe and then allows the pasta cooking water to emulsify the sauce.

Dry white wine. It deglazes the juices and provides acidity. No need to use an expensive bottle: just choose a dry white wine that you would be willing to drink.

Garlic, onion and parsley. This trio forms the aromatic base of this squid ink pasta.

Finally, tomatoes remain optional. Some Venetian preparations of seppie in nero do use a little tomato, while others favor an all-black sauce. It is therefore not a question of making a tomato sauce: a spoonful of concentrate or a small amount of passata is enough to bring a slight red background and more roundness.

Recipe for squid ink spaghetti

Ingredients for 4 people

• 350 to 400 g spaghetti or linguine
• 600 g of whole cuttlefish, or about 400 to 450 g once cleaned
• 1 tbsp squid ink or squid ink bags
• 1 small onion or 2 shallots
• 2 cloves of garlic
• 10 to 12 cl dry white wine
• 3 to 4 tbsp olive oil
• 1 large handful of flat-leaf parsley
• Salt
• Black pepper

Optional:

• 1 tbsp tomato paste or 80 g passata

1. Prepare the cuttlefish

If your fishmonger hasn’t already, remove the inner bone, innards, and skin if necessary.

Store ink bags carefully without puncturing them.

Rinse the cuttlefish quickly and then cut it into thin strips or small cubes.

2. Prepare the sauce

Heat the olive oil in a large sauté pan.

Add the finely chopped onion or shallots and let them sweat for about 5 minutes over low heat without browning.

Add the garlic and continue cooking for a minute.

Stir in the cuttlefish and sauté for 2 to 3 minutes.

Deglaze with the white wine and reduce for about 2 minutes.

Add 2 to 3 tablespoons of water, cover, and simmer gently for 10 to 15 minutes, or until the pieces are tender.

If you choose the tomato option, stir in the concentrate or passata after the wine.

3. Cook the spaghetti al dente

Meanwhile, bring a large pot of salted water to a boil.

Cook the spaghetti until al dente.

Before draining, scoop out at least one large ladleful of cooking water.

4. Incorporate the ink

Lower the heat under the sauté pan.

Dilute the squid ink in 2 to 3 tablespoons of the pasta cooking water. This step allows it to be evenly distributed.

Pour it into the sauté pan and blend for 1 to 2 minutes.

Season generously with pepper and only then check the seasoning for salt: the ink already has a naturally marine flavour.

5. Mantecare the pasta in the sauce

Immediately add the drained spaghetti to the sauté pan.

Sauté them for 30 to 60 seconds, gradually stirring in a few spoonfuls of the cooking water.

The starch from the pasta and the olive oil will emulsify to form a black, shiny and coating sauce.

Remove from the heat and add the chopped parsley.

Serve the squid ink spaghetti immediately.

6 tips for making squid ink pasta

1. Do not rinse the pasta after cooking. The starch present on their surface is essential to obtain a well-bound sauce.

2. Always keep cooking water. It is what makes it possible to transform the ink and oil into a real sauce rather than a simple black liquid at the bottom of the plate.

3. Cut the cuttlefish quite finely. For this quick version of squid ink spaghetti, thin strips become more easily tender.

4. Monitor its texture. Depending on the size and age of the cuttlefish, 10 to 15 minutes may be enough or a slightly longer gentle cooking may be required. Rely more on its tenderness than on the stopwatch.

5. Don’t overcrowd the recipe. Chili, cherry tomatoes, extra seafood, or zest can be delicious, but a true traditional Italian recipe often relies on a few well-chosen elements.

6. Parmesan cheese is not necessary. This is not because there is an absolute rule prohibiting cheese and seafood, but because here its taste would easily mask the subtlety of the cuttlefish and its ink.

Calories and macros of squid ink spaghetti

For a recipe divided into 4 portions, with about 375 g of dry spaghetti, 425 g of cleaned cuttlefish and 3 to 4 tablespoons of olive oil, count approximately per person:

These data remain indicative and vary according to the exact amount of oil, pasta, cuttlefish and the possible addition of tomato. The amount of sodium depends in particular on the salting, water and ink used.

With almost 30g of protein per serving, this squid ink spaghetti alone forms a complete dish.

A spectacular Venetian recipe without spending the evening in the kitchen

This is probably what I like most about squid ink spaghetti : its appearance suggests a complex recipe while the list of ingredients remains extremely short.

A few good products, precise cooking and enough pasta cooking water are enough to make a bright, fragrant and deeply seay black plate.

This easy pasta recipe is particularly interesting at the beginning of the school year or for a weeknight dinner where you want to change up the classics without embarking on endless preparation.

Add a glass of spritz, a simple salad on the side, and you’ve got an Italian dinner that’s transporting straight to the Venice Lagoon.

FAQ – Squid ink Spaghetti

What does squid ink spaghetti taste like?

Spaghetti with squid ink has a marine, iodine and slightly saline flavor. The ink does not give an extremely powerful taste: it reinforces that of the cuttlefish and brings a nice depth to the sauce.

Where to buy squid ink?

Squid ink can be found in some fishmongers, in Italian or Mediterranean grocery stores and sometimes in the fish section of supermarkets. It is often sold in small bags. With a very fresh whole cuttlefish, ask the fishmonger to keep the ink bags.

Can you make squid ink spaghetti without fresh cuttlefish?

Yes. You can use cleaned frozen cuttlefish and ink sold separately. Let the cuttlefish thaw completely in the refrigerator and then pat it dry before cooking.

Can you make the sauce ahead of time?

You can make the base with the cuttlefish a few hours in advance. On the other hand, ideally add the ink and finish the spaghetti with squid ink just before serving. The pasta should be mixed directly into the sauce with its cooking water.

What is the difference between cuttlefish ink and squid ink?

Both are edible and used in cooking, but the ink marketed as “squid ink” may actually come from cuttlefish. A scientific journal on cephalopod inks notes that squid ink is particularly appreciated in cooking for its flavor.

Print Recipe

Spaghetti with squid ink – Spaghetti al nero di seppia

A Venetian recipe for squid ink spaghetti with pieces of tender cuttlefish, white wine, garlic, olive oil and parsley. Black, iodized and shiny pasta, perfect for an original Italian dinner.

Prep time15 minutes mins

Cooking time20 minutes mins

Type of dish: Main dish

Cuisine: Italian, Venetian

For: 4 personnes

Author: dumplingsandmore

Ingredients

• 50 to 400 g spaghetti or linguine
• 600 g whole cuttlefish or 400 to 450 g cleaned
• 1 c. tablespoon of squid ink or squid ink bags
• 1 small onion or 2 shallots finely chopped
• 2 garlic cloves chopped
• 10 to 12 cl dry white wine
• 3 to 4 tbsp olive oil
• 1 nice handful of flat-leaf parsley chiseled
• Salt
• Black pepper
• 1 c. tablespoon tomato paste or 80 g passata optional

Preparation

• Prepare the cuttlefish. Clean the cuttlefish if necessary, keeping the ink bags intact. Cut it into thin strips or small cubes.
• Sauté the herbs. Heat the olive oil in a large sauté pan. Add the onion and cook for 5 minutes over low heat. Add the garlic and cook for another 1 minute.
• Cook the cuttlefish. Add the cuttlefish pieces and sauté for 2 to 3 minutes.
• Deglaze. Pour in the white wine and reduce for 2 minutes.
• Bring to a simmer. Add 2 to 3 tablespoons of water, cover and cook for 10 to 15 minutes over low heat, until the cuttlefish is tender. Add the tomato after the wine if using.
• Cook the pasta. Cook the spaghetti in a large pot of salted water until al dente. Reserve a large ladle of cooking water before draining.
• Add the ink. Dilute the ink with 2 to 3 tablespoons of the cooking water. Pour it into the sauté pan and cook for 1 to 2 minutes. Season with pepper and adjust the salt.
• Mix. Add the spaghetti and sauté it in the sauce for 30 to 60 seconds with a little cooking water until you have a shiny black sauce.
• Serve. Remove from the heat, add the chopped parsley and serve immediately, without parmesan.

Notes

Tomatoes are optional: use very little so as not to cover the taste of the ink.

If the cuttlefish is still firm after 15 minutes, cook slightly over low heat.

Always keep more cooking water than you need.

One tablespoon of ink is usually enough for four people.

Ink stains easily: be careful with clothes and light worktops.

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Sources used

• Visit Venezia, about the history and influences of Venetian cuisine.
• Visit Venezia, on the products of the lagoon and spaghetti al nero di seppia.
• Accademia Italiana della Cucina, archive of recipes from Veneto and risotto al nero di seppia.
• Derby et al., Cephalopod Ink: Production, Chemistry, Functions and Applications, on the composition and food uses of cephalopod inks.
• International Journal of Food Science and Technology, analysis of the composition of squid ink.