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Spaghetti with cuttlefish ink

Spaghetti with cuttlefish ink

Discover the rich flavors of Spaghetti with cuttlefish ink, a Sicilian delicacy featuring tender cuttlefish and a savory sauce.

Author: Mario Greco • Published on: March 22, 2018
Categories: First courses Seafood first courses
Tags: onions extra virgin olive oil pasta black pepper peas tomatoes parsley salt tomato sauce cuttlefish
⏱️
Prep Time
15 minutes
🔥
Cook Time
30 minutes
👥
Servings
4
📊
Difficulty
Intermediate
💰 Moderate
🗓️ Spring-Summer
⭐ 4.7/5

🛒 Ingredients

  • ✓ 320 g spaghetti
  • ✓ 500 g very fresh cuttlefish, uncleaned
  • ✓ 200 ml tomato sauce
  • ✓ 250 g shelled peas
  • ✓ 1 onion
  • ✓ A sprig of parsley
  • ✓ 100 g grated cheese
  • ✓ Extra virgin olive oil
  • ✓ Sea salt
  • ✓ Freshly ground black pepper

📊 Nutritional Information

Calories
400g
Protein
25g
Fat
15g
Carbohydrates
50g
Fiber
5g
Sugars
5g
Sodium
0.8g

In the heart of Sicily, the dish known as Spaghetti with cuttlefish ink or pasta cû nivuru di siccia in the local dialect, is a culinary treasure that captures the essence of the Mediterranean. 
Mario Greco, our renowned food blogger, brings this recipe to life, drawing inspiration from the coastal town of Cefalù. 
The dish is celebrated for its striking appearance and bold flavours. The ink of the cuttlefish lends the sauce a deep, oceanic richness, while the tender seafood melds beautifully with the sweetness of fresh peas and the tang of tomato sauce. 
This dish is best enjoyed in the warmer months when the peas are at their peak, perhaps as the centrepiece of a leisurely Sunday lunch with family and friends.

👨‍🍳 Preparation

  1. 1

    Clean the cuttlefish, carefully separating the heads from the tentacles. Remove the guts and set the ink bags aside, taking care not to break them.

  2. 2

    Wash the cuttlefish in cold water, dice the bodies, and chop the tentacles.

  3. 3

    Open the ink bags in a small bowl and collect the ink.

  4. 4

    In a skillet, heat the olive oil over medium-high heat and brown the minced onion along with the chopped parsley.

  5. 5

    Add the tomato sauce and a pinch of freshly ground pepper, bringing the sauce to a simmer for about 15 minutes.

  6. 6

    Add the cuttlefish, the ink, and the shelled peas to the sauce and simmer for another 15 minutes.

  7. 7

    About 20 minutes before serving, bring 3 litres of water to a boil, add 1 to 2 tablespoons of coarse sea salt, and add the spaghetti.

  8. 8

    When the pasta is al dente, drain it and toss it with the sauce.

  9. 9

    Serve the spaghetti with cuttlefish ink topped with a generous amount of grated cheese.

💡 Tips and Variations

For a variation, try adding a squeeze of lemon juice for extra freshness. You can also substitute fresh peas with frozen ones if necessary.

📦 Storage

  • • Store any leftovers in an airtight container in the refrigerator for up to 2 days.
  • • Reheat gently on the hob, adding a splash of water if the sauce is too thick.
  • • Avoid freezing as the texture of the cuttlefish might become rubbery.

🍷 Pairing

A Sicilian white wine, such as Contea di Sclafani Grillo, pairs beautifully with this dish. Its straw yellow hue and elegant aroma complement the rich flavours of the seafood.

Thank you for exploring this Sicilian culinary gem with us. We hope you enjoy preparing and savouring this unique dish. Do try it out and share the experience with your loved ones!

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