Nero di Seppia

Print Recipe

Prep Time 20

Cook Time 1 40

Total Time 2

Servings

Calories 514

Ingredients

1 ½ pounds fresh whole squid uncleaned
⅓ cup extra virgin olive oil
3 small garlic cloves minced
1 bunch flat-leaf parsley minced
1 tsp freshly ground black pepper (or more to taste)
½ cup good dry white wine
1 ½ Tbsp tomato paste thinned with a little water
Water or broth for thinning the sauce
1 Tbsp + 1 tsp coarse sea salt
1 pound dried linguini tagliatelle, or spaghetti

Instructions

All ingredients ready? Let's begin!
Prepare the squid: Pull the heads from the bodies of the squid. Separate the heads from the tentacles. Remove the hard beak from the tentacles. Set the tentacles aside. Carefully remove the guts from the interiors of the bodies so the ink sacs don’t rupture. Separate the ink sacs from the guts. Pull the clear cartilage from inside the body. Discard the head, guts, beak, and cartilage.
Using your fingers, peel the purple skin from the bodies. If desired, cut off the side wings. Rinse the tubes and tentacles under cold water. Grab 2 small bowls.
Open the ink sacs over one bowl to collect the ink. Dice the bodies and tentacles of the squid and place them in the other bowl.
In a large skillet (with a lid) over medium heat, warm the oil. Add the garlic to the pan and sauté until just translucent and aromatic, approximately 1 ½ minutes.
Stir in the diced squid, ½ the parsley, and ground pepper. Lower the heat to a simmer, cover the skillet, and cook low and slow for 45 minutes, stirring periodically. If the ingredients start to stick, add a small amount of water or broth to the pan.
Add the wine and tomato paste to the squid. Stir well. Simmer, uncovered, for 20 minutes. Dilute the sauce with a little water or broth, cover, and continue to simmer for 30 minutes longer. You want a sauce that is not too thin or too dry.
About 15 minutes before assembling the dish, bring a large stockpot of water, seasoned with 1 tablespoon of coarse salt, to a boil. Add the pasta to the water and cook until just al dente, approximately 1 minute less than what the package directs. Reserve ½ cup of the pasta water. Drain the pasta.
Stir the squid ink into the sauce. Season with salt. If the sauce is too thick, thin it with some of the reserved pasta water.
Add the pasta and the remaining parsley to the warm sauce and toss to coat evenly.
Serve while hot with crusty bread.

Video

Nutrition