Of which 3 g sugars and 1.9 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Cuttlefish and ink in the sauce · No cheese · Parsley finish
Allergens gluten, sulfites, mollusks
Linguine al nero di seppia
Cuttlefish and its ink
A seafood classic in which the cuttlefish itself is cooked with garlic and wine, and its ink colors and seasons the linguine. This version uses cleaned cuttlefish and separate food-grade ink, the safer option if you're not used to removing the ink sac. The dish comes out evenly black, glossy and cheese-free.
Ingredients
- 320 g (11½ oz) dried linguine
- 500 g (1 lb) raw cuttlefish, cleaned
- 30 g (1 oz) cuttlefish ink
- 40 g (1½ oz) extra-virgin olive oil
- 80 g (2¾ oz) dry white wine
- 6 g garlic
- 10 g fresh parsley
- 0.3 g black pepper
- water and coarse salt for cooking the pasta, as needed
- 50 ml (3½ tbsp) hot water — to dilute the ink
Method
- Buy cleaned cuttlefish that's firm and smells fresh. Keep it at ≤4 °C (39 °F). If you're removing the ink sac at home, ask your fishmonger for guidance; an accidental tear spreads ink and can contaminate parts that haven't been cleaned.
- Rinse the cuttlefish quickly in cold water, dry it very well and cut the body and tentacles into even strips. Wash your hands, knife and board after handling the raw seafood.
The full method (10 steps), Rico's tip, the variations and storage are in the ebook “Pasta”. The English edition is coming soon.
