Spaghetti al Nero di Seppia con Calamari Scottati, Gamberi Rossi e Colatura di Alici

Jul 31
3 min read

Story of the Dish

Black squid ink pasta is one of the most dramatic and elegant dishes of the Italian coastline. Venice made Spaghetti al Nero di Seppia famous, but along the coasts of Sardinia, Sicily, and Campania, squid ink has long been prized not only for its striking color but for its subtle marine flavor.

This interpretation brings together three iconic ingredients of the Mediterranean. Fresh squid slowly releases its natural sweetness into the sauce, Sicilian red shrimp are barely seared to preserve their delicate texture, and a few drops of traditional Colatura di Alici di Cetara add extraordinary depth and umami without making the dish taste like anchovies.

The pasta is finished using the classic Italian risottare method, allowing the squid ink, seafood juices, olive oil, and pasta starch to form an intensely glossy emulsion. The result is bold in appearance yet remarkably refined in flavor.

Ingredients

Serves 4

Pasta

1 lb (450 g) bronze-cut spaghetti
Sea salt

Seafood

14 oz (400 g) fresh squid, cleaned
12 large Sicilian red shrimp
3 tbsp extra virgin olive oil

Sauce

2 shallots, finely minced
2 garlic cloves, lightly crushed
¾ cup Vermentino di Sardegna
2 tbsp tomato paste
2 squid ink sachets (about 8 g)
2 cups fish stock
1 tbsp unsalted butter (optional)

Finish

1–2 tsp Colatura di Alici di Cetara
Zest of ½ Amalfi lemon
Fresh parsley, finely chopped
Chives
Extra virgin olive oil
White pepper

Preparation

Prepare the Seafood

Slice the squid into thin rings and small strips.

Peel the shrimp, leaving the tails intact if desired for presentation.

Remove the intestinal vein and refrigerate until needed.

Pat both squid and shrimp completely dry.

Build the Sauce

Heat the olive oil in a wide sauté pan.

Cook the shallots gently until translucent.

Lightly crush the garlic cloves and infuse the oil for about one minute.

Remove the garlic before it begins to brown.

Add the squid.

Cook over medium-high heat for about 2 minutes.

Stir in the tomato paste.

Deglaze with the Vermentino and reduce by half.

Add the fish stock.

Whisk the squid ink into a small amount of warm stock before adding it to the pan.

Simmer gently for 10 minutes, allowing the sauce to become glossy and concentrated.

Cook the Pasta

Bring a large pot of generously salted water to a rolling boil.

Cook the spaghetti until 3 minutes before al dente.

Transfer directly into the squid ink sauce.

Finish cooking using the classic risottare technique, adding pasta water little by little until the sauce becomes silky and perfectly emulsified.

Finish the Dish

During the final 45 seconds, add the red shrimp.

They should remain tender and almost translucent in the center.

Remove the pan from the heat.

Add only a few drops of Colatura di Alici.

Its purpose is to deepen the flavor—not to dominate it.

Finish with lemon zest, chopped parsley, finely sliced chives, and a generous drizzle of premium Italian extra virgin olive oil.

If desired, whisk in a small knob of butter for additional shine.

Twirl the spaghetti into warm shallow bowls.

Arrange the shrimp elegantly over the pasta.

Finish with another light drizzle of olive oil and a final twist of white pepper.

Serve immediately.

Wine Pairing

This dish pairs beautifully with:

Vermentino di Gallura DOCG Superiore
Etna Bianco DOC
Franciacorta Satèn DOCG
Greco di Tufo DOCG

Chef Tips

Fresh squid should cook quickly. Long cooking times will make it tough.
Never boil the shrimp in the sauce; residual heat is enough to finish them.
Dilute the squid ink before adding it to prevent lumps.
Use Colatura di Alici sparingly. A few drops dramatically enhance the seafood without tasting like anchovies.
Finish the pasta in the pan using the risottare method to achieve a glossy, naturally creamy sauce.
Always use bronze-cut spaghetti to help the squid ink sauce cling perfectly to every strand.