Spaghetti with cuttlefish ink
Spaghetti with cuttlefish ink is a typical Italian seafood dish, especially from Sicily and Veneto. Many versions of this recipe have been created, with the ingredients of the sauce changing according to personal taste. There are those who make it spicier, those who add tomato, and those who want it rich with crustaceans and molluscs.
Cuttlefish ink, which gives taste and colour to the dish, is the liquid found inside cuttlefish and other cephaloids such as octopus, squid and squid. It is found inside a pouch in the fresh mollusc but can also be bought ready-packed in its natural state, like the one you can find for sale on our website: click here.
In this way, using cuttlefish ink in a jar in combination with cuttlefish, preparation becomes easier and within the reach of all cooks!
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Cuttlefish ink in its natural state packaged in jars by Angelo Parodi is an ingredient that expresses all the flavour and aromas of the sea. Extremely easy to use, it can be used both in the preparation of classic first courses such as pasta with cuttlefish ink or risotto with cuttlefish ink but also in more sophisticated recipes such as in doughs, for breadcrumbs, and to garnish with gourmet sauces. Angelo Parodi’s cuttlefish ink is without colouring agents, preservatives or other chemical additives. So you can enjoy the true taste of cuttlefish without having to give up the convenience of an ingredient that is always ready to use.
Take your cuttlefish ink spaghetti recipe as a starting point and choose your favourite ingredients to complete your dish. You can add other shellfish, crustaceans or seafood (prawns or mussels, for example) or present it on a bed of velvety potato soup. Although it is fish, the fresh flavour of squid ink goes well with cheese, such as parmesan or burrata.
Spaghetti with cuttlefish ink
INGREDIENTS FOR SPAGHETTI WITH CUTTLEFISH INK
HOW TO MAKE SPAGHETTI WITH CUTTLEFISH INK
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Cleaning cuttlefish
To clean the cuttlefish, first rinse them under water upside down. Then take a cutting board. Place the cuttlefish on the cutting board and cut lengthwise with a small, sharp knife and open slightly to remove the bone and innards. Cut into the skin to remove it and also remove the eyes and tooth. If they are frozen cuttlefish they will already be clean, you only have to remove the skin in case, but always check.
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Prepare the sauce and season
Fry the minced garlic, then add the cuttlefish cut into thick strips. Add hot water and cook for 15 minutes. At this point you can add tomatoes (peeled and seedless) roughly crushed. After a few minutes, add the squid ink, chopped parsley and chilli pepper. Adjust the salt. Finally pan-fry the spaghetti cooked al dente in this sauce.
