Pasta and Lasagna

Squid Ink Spaghetti

The blackest dish you can make without a drop of colouring: the ink does it, and it tastes of the sea with an earthy edge. Squid braises with garlic and wine until tender, then the sauce turns black and the spaghetti goes in. Have napkins ready — lips turn black too.

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Squid Ink Spaghetti — the finished dish
Prep
15 min
Cook
25 min
Total
40 min
Servings
6
Level
Medium
Per serving
420 kcal

Ingredients

  • What to use instead

    Cuttlefish works in place of squid: about 400–450 g once cleaned.

Makes: 6 servings

Method

  1. Step 1: Warm the garlic

    Gently warm the garlic, parsley and chilli in olive oil over low heat until the garlic starts to colour. Fish out the chilli.

  2. Step 2: Add the squid

    Tip in the squid and stir to coat it in the flavoured oil. Let it sweat uncovered for a few minutes.

  3. Step 3: Braise with wine

    Add a splash of wine, cover and simmer gently for about 15 minutes, until the squid is tender.

  4. Step 4: Blacken the sauce

    Stir in the ink, with a drop of water if the sauce is too thick. Simmer a few minutes more, until thick and completely black.

  5. Step 5: Cook the pasta

    Meanwhile, boil the spaghetti in well-salted water until al dente.

  6. Step 6: Toss together

    Drain the pasta into the sauce and toss until every strand is black. Serve straight away.

Tips & variations

  • Tip

    Ink is sold in 4 g sachets at fishmongers and Italian delis. Four make a deep black sauce; six give a stronger flavour.

  • Tip

    Squid wants either one minute or a quarter of an hour — anything in between makes it rubbery.

  • Swap

    Cuttlefish works in place of squid: about 400–450 g once cleaned.

Nutrition

Approximate nutrition per serving and for the whole dish
1 serving Whole dish 6 servings
Energy420 kcal2,520 kcal
Protein24 g144 g
Fat8 g48 g
Carbohydrates62 g372 g

Approximate values calculated from standard ingredient data.

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