Authentic Catanese Pasta al Nero di Seppia | Traditional Sicilian Cuttlefish Ink Pasta
Discover the authentic Catanese recipe for Pasta al Nero di Seppia, made with fresh cuttlefish, natural ink, garlic, white wine, tomatoes, and parsley—a timeless seafood classic from eastern Sicily.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at soulsicilianfusion.com.
Ingredients
- 400 g (14 oz) spaghetti or linguine
- 800 g (1¾ lb) fresh cuttlefish, cleaned, reserving the ink sacs
- 3 garlic cloves, finely sliced
- 80 ml (⅓ cup) extra virgin olive oil
- 150 g (5 oz) peeled San Marzano tomatoes, crushed by hand
- 120 ml (½ cup) dry white wine
- 2 tbsp fresh parsley, finely chopped
- Sea salt
- Freshly ground black pepper
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