Pasta With Squid Ink Cuttlefish

Name: Pasta With Squid Ink Cuttlefish
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb linguine pasta (or spaghetti); 3 tbsp olive oil; 1 onion onion; 3 fresh cuttlefish (alternatively frozen squids 500 gr); 1 tbsp concentrated tomato paste; 1 tbsp sea coarser salt (to boil the pasta); salt & pepper; 3 sacs cuttlefish ink; 1/2 cup dry white wine (optional)

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This squid ink cuttlefish pasta features tender cuttlefish simmered in a briny, umami-rich sauce made from fresh cuttlefish ink, delivering authentic seafood flavor that surpasses any commercial black pasta.

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Total

15 min

Servings

Recipe Source

View original recipe

From Yourguardianchef

Ingredients

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1 lb linguine pasta (or spaghetti)
3 tbsp olive oil
1 onion onion
3 fresh cuttlefish (alternatively frozen squids 500 gr)
1 tbsp concentrated tomato paste
1 tbsp sea coarser salt (to boil the pasta)
salt & pepper
3 sacs cuttlefish ink
1/2 cup dry white wine (optional)optional

9 Ingredients

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Instructions

1
Dice the onion and stir-fry it in an olive oil-coated pan.
2
In the meantime start boiling the water for the pasta, adding 1 tablespoon of coarse salt.
3
Pour the linguini when the water starts to boil
4
Wear some disposable plastic gloves
5
Once the onions become translucent, add the chopped cuttlefish
6
As soon as they start to turn opaque white, add 1 tablespoon of tomato paste
7
add one whole bag of squid ink and stir
8
Add 1/2 cup of white wine (optional) and season with salt and pepper. Let the wine evaporate for few seconds
9
Stir for a few seconds. If the linguini are still not cooked, remove the pan from the heat to make sure the squid doesn’t overcook.
10
Once the linguini has finished boiling (always 1 minute less than what is recommended on the box), drain them
11
Toss them into the pan containing the squid mixture.
12
Stir well, and they are ready to be served immediately

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Tips & Notes

Pro tips

Wear disposable plastic gloves before handling cuttlefish and ink sacs to avoid staining your hands permanently.
Add the pasta to the pan 1 minute before it reaches package-recommended doneness to finish cooking in residual heat without overcooking the squid.
Let white wine evaporate for only a few seconds—this preserves the delicate squid texture and prevents the sauce from becoming acidic.
Watch for the cuttlefish to turn opaque white as your cue to add tomato paste; this indicates optimal doneness before the ink is added.

Substitutions

Frozen squid (500 gr) → Fresh cuttlefish (3 whole; no loss in flavor, slightly different texture)
Spaghetti → Linguine (the recipe lists both as interchangeable)
Dry white wine → Fish or seafood stock (optional step; adds depth without alcohol)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 1 day; reheat gently over low heat with a splash of water or wine to prevent drying, though best served immediately.

Equipment

Disposable plastic gloves · Large pot for boiling pasta · Skillet or sauté pan

Common Questions

Can I use frozen squid instead of fresh cuttlefish?

Yes, the recipe explicitly allows 500g frozen squid as an alternative to 3 fresh cuttlefish.

Why do you cook the pasta 1 minute less than the box instructions?

Cooking al dente (1 minute under) prevents the pasta from becoming mushy when tossed with the squid sauce in the pan.

What if my cuttlefish ink sacs break or leak?

Wear disposable plastic gloves (as instructed) to protect your hands. The ink will mix into the sauce—it's part of the dish. If you spill, it won't affect flavor, only cleanup.