Spaghetti al Nero di Seppia

Spaghetti al Nero di Seppia is a visually striking Italian dish made with squid ink, giving it a rich, briny flavor that pairs beautifully with tender pasta. This dairy-free recipe is a delightful seafood experience, perfect for a romantic dinner or a special occasion.

Ingredients

• Spaghetti - 160 grams
• Squid ink - 2 tablespoons
• Olive oil - 3 tablespoons
• Garlic - 2 cloves, minced
• Red chili flakes - 1/2 teaspoon
• Cherry tomatoes - 200 grams, halved
• Fresh parsley - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste
• Cooked calamari - 100 grams

Steps

1. In a large pot, bring salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat.
3. Add minced garlic and red chili flakes to the skillet, sauté for about 1 minute until fragrant.
4. Stir in the halved cherry tomatoes and cook for 3-4 minutes until they start to soften.
5. Add the cooked calamari and squid ink to the skillet, mixing well to coat everything in the ink.
6. Once the spaghetti is cooked, reserve a cup of pasta water and then drain the spaghetti.
7. Combine the drained spaghetti with the squid ink mixture in the skillet, adding a splash of reserved pasta water if needed to help create a sauce.
8. Season with salt and black pepper to taste, and mix well.
9. Remove from heat and stir in chopped parsley before serving.

Nutrition

• Calories: 550
• Protein: 20 g
• Carbs: 75 g
• Fiber: 3 g
• Sugar: g
• Sodium: 350 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in omega-3 fatty acids from calamari, promoting heart health.
• High in protein, supporting muscle repair and growth.

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