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Pasta al Nero di Seppia (Cuttlefish Ink)

Pasta al Nero di Seppia (Squid Ink Pasta)

A rich Venetian pasta dish made with tender squid, garlic, white wine, and glossy black squid ink. It’s savory, silky, and full of ocean flavor — a show-stopping seafood pasta that’s easier to make than it looks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian (Venetian)
Calories: 480
Ingredients Method Notes

Ingredients
  

For the squid ink sauce:
  • 1 lb 450 g cleaned squid (bodies and tentacles)
  • 2 –3 squid ink sachets about 1–2 tbsp total
  • 3 tbsp olive oil
  • 3 garlic cloves finely chopped
  • 1 small bunch fresh parsley chopped
  • 1 small red chili or pinch of peperoncino flakes
  • ½ cup dry white wine
  • Salt to taste
For the pasta:
  • 12 oz 340 g spaghetti or linguine
  • Water and salt for boiling
  • 1 ladle starchy pasta water for finishing
Optional variations:
  • 1 tbsp tomato passata for a rounder flavor
  • Grilled squid tentacles for garnish
If making fresh squid ink pasta dough:
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1 tbsp squid ink
  • 1 tbsp olive oil
  • Pinch of salt

Method
 

Prep the squid
  1. Clean and slice squid into thin strips and short tentacle pieces. Remove the beak if still attached.
Start the sauce base
  1. Heat olive oil in a wide pan over medium heat. Add garlic, parsley, and peperoncino. Sauté until the garlic turns pale gold.
Cook the squid
  1. Add squid pieces, stir to coat, and pour in white wine. Add a small pinch of salt. Cover and simmer gently — about 15 minutes for baby squid, up to 45 minutes for larger ones — until tender.
Add the squid ink
  1. Loosen ink sachets by snipping a corner. Stir in the ink and a drizzle of water if needed. Simmer until the sauce becomes glossy and thick enough to coat a spoon.
Boil the pasta
  1. Cook spaghetti in well-salted boiling water until just shy of al dente.
Combine and finish
  1. Transfer pasta to the pan with the sauce. Add a ladle of starchy pasta water and toss until the sauce clings smoothly to the noodles.
Serve
  1. Taste, adjust salt, and finish with a drizzle of olive oil and fresh parsley. Optional: grill a few tentacles and place on top as garnish.

Notes

  • Handle squid ink carefully — it stains easily. Wipe spills right away.
  • Small squid are more tender and cook faster.
  • If the sauce tastes too strong, balance it with a splash of white wine or a spoonful of tomato passata.
  • Use long noodles like spaghetti or linguine so the black sauce coats evenly.
  • Leftovers keep for up to 2 days; reheat gently with a splash of water or wine.