Photograph of the finished Spaghetti al nero di seppia

Italy · Mì Ý mực đen

Spaghetti al nero di seppia

40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Spaghetti Spaghetti 14.1 oz
  • Photograph of Squid Squid 1.3 lb
  • Photograph of Squid ink Squid ink 1.1 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Tomato Tomato 4
  • Photograph of White wine White wine ⅔ cup
  • Photograph of Parsley Parsley 0.7 oz
  • Photograph of Olive oil Olive oil ⅓ cup
  • Photograph of Chilli Chilli 1

Method

  1. 1 Clean the squid, keeping the black ink sac intact, and slice the squid body into small rings.
  2. 2 Sauté garlic and chili peppers in olive oil for 2 minutes, then add squid and stir-fry quickly for 2 minutes.
  3. 3 Pour in the white wine, simmer for 2 minutes, then add the chopped tomatoes.
  4. 4 Mix the squid ink with a few tablespoons of warm water, pour into a pan, and simmer over low heat for 15 minutes until the squid is tender and the sauce is glossy black.
  5. 5 Boil the spaghetti for 8 minutes, then drain and transfer directly to the sauce pan, stirring for 2 minutes.
  6. 6 Sprinkle with chopped parsley and serve hot.

With an appliance

  • Oven 42 min

    Replace step 4: cover the pot and simmer the squid in the oven on the middle rack at 165 degrees for 16 minutes; the cooking time is almost the same as on a stovetop, but the heat is evenly distributed, making the squid tender and stable, the dark sauce doesn't stick, and there's no need to stir.

Start cooking