Italian Squid Ink Spaghetti: Jet-Black Pasta with Garlic, Chili and Seared Calamari

Bring a large pot of generously salted water to a boil. Cook the squid ink spaghetti until just shy of al dente, about 1 minute less than the package says. Reserve 1 cup of pasta water before draining.

Serves 4

Ingredients

• 1 lb (450 g) dried squid ink spaghetti (or regular spaghetti plus 2 sachets squid ink)
• 1 lb (450 g) cleaned calamari, tubes sliced into rings, tentacles left whole
• 5 tbsp extra-virgin olive oil, divided
• 5 cloves garlic, thinly sliced
• 1 tsp red chili flakes
• 1/2 cup (120 ml) dry white wine
• 1 cup (150 g) cherry tomatoes, halved
• Zest and juice of 1 lemon
• 1/3 cup (15 g) flat-leaf parsley, chopped
• 1 tsp kosher salt, plus more for the pasta water
• 1/2 tsp freshly ground black pepper
• Toasted breadcrumbs, to finish (optional)

Instructions

1. Bring a large pot of generously salted water to a boil. Cook the squid ink spaghetti until just shy of al dente, about 1 minute less than the package says. Reserve 1 cup of pasta water before draining.
2. Pat the calamari completely dry with paper towels and season with a little salt and pepper. Moisture is the enemy of a good sear.
3. Heat 2 tablespoons of olive oil in a large skillet over high heat until shimmering. Add the calamari in a single layer and sear for 60 to 90 seconds per side until golden at the edges and just opaque. Transfer to a plate immediately so it stays tender.
4. Lower the heat to medium, add the remaining 3 tablespoons of oil, the garlic and chili flakes, and cook for 1 minute until fragrant but not browned.
5. Pour in the white wine and let it bubble for 2 minutes. Add the cherry tomatoes and cook 3 minutes more until they begin to collapse.
6. Add the drained pasta to the skillet with half the reserved pasta water and toss over medium heat for 2 minutes so the glossy black strands soak up the sauce. Add more water if it looks dry.
7. Return the calamari to the pan with the lemon zest, lemon juice and parsley. Toss, taste and adjust the salt.
8. Twirl into warm bowls, scatter with toasted breadcrumbs if using, and serve right away with extra chili flakes on the table.
9. Spaghetti al nero di seppia comes from the coastal kitchens of Venice and Sicily, where fishermen's families discovered that the ink sac of cuttlefish and squid gives pasta a dramatic black color and a deep, briny savor. The ink is rich in natural glutamates, which is why the dish tastes so much of the sea with only a handful of ingredients. Its midnight hue makes it a natural showpiece for a Halloween dinner, and Italians would argue the flavor alone is reason enough to cook it all year.

Nutrition (estimated, per serving)

• Calories: 610 kcal
• Protein: 34g
• Fat: 20g
• Carbohydrates: 72g
• Fiber: 4g
• Sugar: 4g
• Sodium: 740mg