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Best Easy Spaghetti al Nero di Seppia Recipe

Name: Best Easy Spaghetti al Nero di Seppia Recipe
Total time: 30 min
Yield: 300 g
Ingredients: spaghetti 12 oz; fresh or frozen cuttlefish, cleaned and sliced 8 oz; large shrimp, peeled and deveined 8 oz; cherry tomatoes, halved 1 cup; shallots, finely chopped 2 pieces; garlic cloves, minced 4 cloves; fresh parsley, chopped 0.25 cup; olive oil 3 tbsp; dry white wine 0.5 cup; cuttlefish ink 3 tbsp; sea salt 1 tsp; cracked black pepper 0.5 tsp; crushed red pepper flakes 0.25 tsp

Dramatic black spaghetti colored with cuttlefish ink and tossed with seafood. This high protein mediterranean dish is as visually stunning as it is flavorful, making a memorable family dinner.

Cook 30 min Difficulty NORMAL 520 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

spaghetti 12 oz
fresh or frozen cuttlefish, cleaned and sliced 8 oz
large shrimp, peeled and deveined 8 oz
cherry tomatoes, halved 1 cup
shallots, finely chopped 2 pieces
garlic cloves, minced 4 cloves
fresh parsley, chopped 0.25 cup

Seasonings/Sauce

olive oil 3 tbsp
dry white wine 0.5 cup
cuttlefish ink 3 tbsp
sea salt 1 tsp
cracked black pepper 0.5 tsp
crushed red pepper flakes 0.25 tsp

Nutrition summary

Carbohydrates 68 g 52%

Protein 26 g 20%

Fat 14 g 24%

Serving size 300g

Cooking steps

1

Bring a large pot of salted water to a boil. Cook spaghetti until just al dente, 1-2 minutes less than package directions; reserve 1 cup pasta water and drain.
2

Meanwhile, heat 2 tbsp olive oil in a large skillet over medium heat. Add shallots and garlic, sauté until fragrant and softened, about 2 minutes without browning.
3

Increase heat to medium-high. Add cuttlefish and shrimp, sear until just opaque, about 2 minutes per side. Remove half the seafood and set aside to avoid overcooking.
4

Add cherry tomatoes, remaining olive oil, and red pepper flakes. Sauté 2 minutes, then deglaze with white wine, scraping the pan's base. Reduce by half.
5

Stir in the cuttlefish ink and reserved pasta water, simmer for 3 minutes. Toss in drained pasta, bring off the heat, and return reserved seafood. Season with sea salt and black pepper. Toss everything gently until sauce emulsifies and coats the spaghetti, finishing with fresh parsley.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The unmistakable key ingredient is cuttlefish ink, which gives the pasta its dramatic black color and deep umami flavor. Along with fresh seafood like cuttlefish and shrimp, this provides the essence and identity of Spaghetti al Nero di Seppia.

Q. How do you prevent overcooking the seafood?

To ensure perfectly tender seafood, the recipe sears shrimp and cuttlefish quickly over medium-high heat, then removes half before simmering the sauce. This sequencing prevents rubbery texture and allows the seafood to be gently warmed when the pasta is tossed in.

Q. What makes the sauce coat the spaghetti so well?

Reserving both pasta water and some cooked seafood, then emulsifying cuttlefish ink with olive oil and starchy water, is essential. This allows the sauce to adhere to the pasta for a silky, cohesive finish without clumping or drying out.

Q. How many calories and how much protein are in a serving?

Each serving (300g) contains about 520 kcal, with 26g protein per portion. That’s a robust 20% of total calories from protein, making this a high-protein, balanced pasta.

Best Easy Spaghetti al Nero di Seppia Recipe

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