Spaghetti with Cuttlefish Ink

🛒 Ingredients

• Spaghetti 100 g · 350 kcal
• Cuttlefish (or squid) with ink 150 g · 120 kcal
• Extra virgin olive oil 20 g · 180 kcal
• Garlic 5 g · 7 kcal
• Dry white wine 30 g · 25 kcal
• Cherry tomatoes 50 g · 9 kcal
• Fresh parsley 5 g · 2 kcal

👨‍🍳 Instructions

1. Carefully clean the cuttlefish, reserving the ink sacs; slice the body into strips or rings.
2. In a large pan, heat olive oil over medium heat, then sauté minced garlic until fragrant, about 1 minute.
3. Add the cuttlefish pieces and cook for 2-3 minutes until they start to curl; pour in the white wine and let it evaporate completely.
4. Carefully extract the ink from the sacs, diluting it with a tablespoon of cooking water if needed, and add it to the pan along with the cherry tomatoes.
5. Simmer the sauce gently for 10-15 minutes, allowing the flavors to meld, season with salt and freshly ground black pepper to taste.
6. Cook the spaghetti in a large pot of salted boiling water according to package directions until al dente.
7. Drain the spaghetti, reserving some pasta water, then add it directly to the pan with the ink sauce.
8. Toss well to combine, adding a splash of reserved pasta water if the sauce is too thick; serve immediately, garnished with fresh chopped parsley.