🇮🇹 Italy · Food
Spaghetti al Nero di Seppia (Spaghetti with Cuttlefish Ink)
By eatmundo · July 7, 2026
A stunning and authentic Venetian and Sicilian dish, Spaghetti al Nero di Seppia features perfectly cooked pasta coated in a rich, velvety black sauce made from fresh cuttlefish ink. Its unique flavor is a true taste of the sea.
Ingredients
check them off as you prepareHow to Make It
- 1
Carefully clean 500g fresh cuttlefish. Separate the head from the body, remove the bone, and carefully extract the ink sacs, taking care not to puncture them. Set the ink sacs aside, then finely chop the cuttlefish body and tentacles into small pieces. This step is crucial for the dish's flavor and color.
- 2
In a large skillet or pan, heat 3 tablespoons of extra virgin olive oil over medium-low heat. Add 2 cloves of finely minced garlic and 1/2 teaspoon of chili flakes (if using). Sauté gently until the garlic is fragrant, about 1-2 minutes, being careful not to let it brown.
- 3
Add the chopped cuttlefish to the pan and increase the heat to medium. Sauté for about 5-7 minutes, stirring occasionally, until the cuttlefish turns opaque and releases its liquids. Don't overcook it at this stage, or it will become tough.
- 4
Pour in 100ml of dry white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate. The aroma should be pleasantly fresh and marine.
- 5
Carefully break open the reserved ink sacs and squeeze their contents directly into the pan. Stir vigorously with a wooden spoon or whisk to disperse the ink evenly throughout the cuttlefish and sauce. The sauce will turn a deep, glossy black.
- 6
Reduce the heat to low, season with salt and black pepper to taste, and let the sauce simmer gently for 15-20 minutes, allowing the flavors to meld and the cuttlefish to become tender. If the sauce becomes too thick, add a splash of the pasta cooking water.
- 7
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add 320g spaghetti and cook according to package directions until al dente. Reserve about 1 cup of pasta cooking water before draining the spaghetti.
- 8
Transfer the cooked spaghetti directly into the pan with the cuttlefish ink sauce. Toss vigorously for 1-2 minutes, adding a little reserved pasta water if needed, to ensure the spaghetti is fully coated and the sauce emulsifies beautifully. Garnish with 2 tablespoons of freshly chopped parsley and serve immediately.
Frequently Asked Questions
Where can I buy cuttlefish ink if I can't find fresh cuttlefish with ink sacs?+
You can often find pre-packaged cuttlefish ink (nero di seppia) in specialty Italian food stores or online. One sachet (about 4g) is usually enough for this recipe.
How do I clean fresh cuttlefish and extract the ink safely?+
Gently separate the head from the body, locate the silvery-black ink sac, and carefully pull it out. Work over a bowl of water to collect any accidental spills, and wear gloves to avoid staining.
Can I use squid instead of cuttlefish for this dish?+
While similar, cuttlefish is preferred for its ink's richer flavor and deeper color. Squid ink tends to be less potent, but you can use it if cuttlefish is unavailable, adjusting the quantity as needed.
Why did my sauce turn grey instead of black?+
This usually happens if the ink sacs were punctured before cooking, or if the ink wasn't fully dispersed into the sauce quickly enough. Ensure the ink is fresh and mix it in vigorously.
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