Linguine al Nero di Seppia: A Flavorful Italian Classic
Linguine al nero di seppia is a beloved Italian seafood dish that combines the delicate flavor of cuttlefish with the rich and savory ink, creating a unique, visually striking pasta. The slight bitterness of the squid ink, paired with tender pieces of cuttlefish and a fresh parsley garnish, makes this dish both delightful and comforting. The process is straightforward, allowing the natural flavors of the sea to shine.
Ingredients
| Ingredient | Quantity |
|---|---|
| Linguine | 320g |
| Cuttlefish (seppie) | 700g |
| Garlic | 1 clove |
| Extra virgin olive oil | 40g |
| White wine | 80g |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (chopped) | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 25g |
| Carbohydrates | 45g |
| Fat | 10g |
| Fiber | 2g |
| Sodium | 800mg |
Instructions
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Prepare the pasta water: Begin by bringing a large pot of water to a boil. Once boiling, add salt to season the water. This is where you will cook your linguine.
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Clean the cuttlefish: While the water is heating up, take your fresh cuttlefish and carefully clean it. Start by cutting the cuttlefish in half, then gently separate the ink sac from the rest of the body. Be careful not to puncture the sac, as you’ll be using the ink later. Separate the tentacles and remove the skin, ensuring that the flesh remains intact. Once cleaned, set the tentacles aside, and slice the body into bite-sized pieces.
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Cook the cuttlefish: In a large pan, heat the olive oil over medium heat. Add the garlic, gently sautéing it until it becomes fragrant and lightly golden, being careful not to burn it. Add the sliced cuttlefish to the pan and sauté for about 5 minutes, stirring occasionally to ensure even cooking.
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Deglaze with white wine: Once the cuttlefish is nicely browned, pour in the white wine. Allow it to reduce for a couple of minutes, letting the alcohol evaporate while the flavors meld together. At this point, carefully break the ink sac into the pan, allowing the black ink to combine with the cooking liquid, creating a beautiful sauce.
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Cook the linguine: By this point, your water should be boiling. Add the linguine to the pot and cook according to the package instructions until al dente. Once cooked, reserve about a cup of pasta cooking water, then drain the pasta.
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Combine pasta and cuttlefish: Add the drained linguine directly to the pan with the cuttlefish and ink sauce. Toss the pasta in the sauce, adding a bit of reserved pasta water to help emulsify the sauce and ensure the pasta is well-coated. Stir well to combine, allowing the flavors to fully integrate.
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Season and garnish: Taste the dish and adjust seasoning with salt and pepper as needed. Finally, finish the dish by sprinkling fresh, chopped parsley on top for a burst of color and freshness.
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Serve: Plate the linguine al nero di seppia, ensuring each serving gets a generous amount of the rich, black ink sauce and tender cuttlefish. Enjoy this beautiful, flavorful Italian classic with a side of crusty bread for dipping into the sauce.
Tips for the Perfect Linguine al Nero di Seppia
- Freshness is key: To achieve the best flavor, use fresh cuttlefish and squid ink. If fresh is unavailable, high-quality frozen squid ink is a good alternative.
- Pasta water: Don’t forget to reserve pasta cooking water! This starchy liquid will help the sauce adhere to the linguine, making the dish even more delicious.
- Wine pairing: A crisp white wine, like a Vermentino or Pinot Grigio, pairs beautifully with this dish, balancing the richness of the squid ink.
This recipe serves 4, offering a true taste of the Mediterranean with its fresh seafood and flavorful sauce. Whether you’re preparing a special dinner or a weeknight meal, linguine al nero di seppia will surely impress with its bold flavors and elegant presentation.
