Spaghetti al nero di seppia
Spaghetti al nero di seppia is anItalian dish made with black squid ink sauce, typically garnished with chopped parsley and mixed with pieces of seafood such as squid or shrimp. The squid ink gives the dish a unique black color and a slightly briny flavor that pairs perfectly with the seafood.
Ingredients
- 400 g spaghetti
- 2-3 tablespoons olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 1/2 cup white wine
- 500 g mixed seafood (such as squid, shrimp, mussels)
- 2-3 tablespoons squid ink
- Salt and pepper to taste
- parsley chopped for garnish
Instructions
- Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 3-4 minutes.
- Add the white wine and let it simmer for a couple of minutes until slightly reduced.
- Add the mixed seafood to the skillet and cook until seafood is cooked through, about 5-7 minutes.
- Stir in the squid ink and mix well to coat the seafood evenly.
- Add the cooked spaghetti to the skillet and toss everything together until the pasta is well coated with the squid ink sauce.
- Season with salt and pepper to taste.
- Serve the spaghetti al nero di seppia on plates, garnish with chopped parsley, and enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 597kcal (30%)Carbohydrates: 87g (29%)Protein: 33g (66%)Fat: 10g (15%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1137mg (49%)Potassium: 291mg (8%)Fiber: 4g (17%)Sugar: 5g (6%)Vitamin A: 1IUVitamin C: 3mg (4%)Calcium: 33mg (3%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
