DISH RESEARCH · Noodle dish
Pasta con il Nero di Seppia
GialloZafferano’s selected linguine version of cuttlefish-ink pasta uses cleaned cuttlefish strips and whole tentacles with their own reserved ink, olive oil, white wine and fresh parsley.
About Pasta con il Nero di Seppia
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
GialloZafferano’s selected cuttlefish-ink pasta uses linguine with pieces of cuttlefish and the ink reserved from the same animals. The dark sauce gives the long strands an intense black appearance and a marine flavour.
The cuttlefish are cleaned, with the ink sacs carefully set aside. Their bodies are rinsed and cut into strips while the tentacles remain whole.
A peeled garlic clove flavours the measured olive oil and is removed once golden. The cuttlefish then brown in the pan before white wine is added.
Salt and the reserved ink sacs join the cuttlefish. Breaking the sacs releases their ink into the sauce, and drained pasta moves directly from its cooking pot into the pan.
Fresh chopped parsley finishes the mixture before immediate service. This selected preparation reserves ink during cleaning rather than using the source’s separate purchased-ink alternative.
Ingredients in Pasta con il Nero di Seppia
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Pastabase
- Cuttlefishprotein
- Cuttlefish Inksauce
- Parsleygarnish
- White Winesauce
- Garlicseasoning
- Olive oilcooking medium
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.