Squid ink is used to color these Spaghetti of my Nero di Seppia con Gamberi recipe, which creates a silky black hue in the pasta. The spaghetti itself are very aromatic, briny and rich but relatively neutral in flavor with just hints of sea saltiness.

As it’s traditional to pair pasta squid ink pasta with seafood, I choose to use shrimps along with a light sauce which has as a base a spicy chili paste. This chili paste is diluted with Worcestershire sauce and further elevated with the white wine, garlic and lemon zest.

The result is truly delicious as all flavors come together very nicely and in an elegant way. As almost all tastes are there, being Bitter, Salty, Sour and Umami, adding Parmigianno Reggiano completes the tastes puzzle with some Sweetness.

Spaghetti al Nero di Seppia con Gamberi

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5 from 1 vote

Spaghetti al Nero di Seppia con Gamberi

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Dish

Cuisine: Italian

Keyword: Food Recipes, Pasta, Pleasures

Servings: 4 People

Ingredients

• 500 gr Spaghetti , black with Squid Ink
• 25 medium Shrimps , head off, peeled (tail kept) and deveined
• 1 teaspoon Szechwan Peppercorns , coarsely crushed
• 2 cloves Garlic , smashed
• 30 gr Chili Paste
• 15 ml Worcestershire sauce
• 1 Lemon Zest
• 175 ml dry White Wine , preferably Sauvignon Blanc
• 75 gr Parmigianno Reggiano , grated
• 5 Litres Water
• 2 tablespoons EVOO , Extra Virgin Olive Oil
• ½ teaspoon Sea Salt

Instructions

• In a large pot bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 2 minutes. Reserve ½ cup of cooking water.
• Dilute the chili paste with the Worcestershire sauce.
• In the meantime, in a large and deep saucepan over low heat pour the olive oil and a minute later add the garlic. Sauté for 1-2 minutes until fragrant and the oil gets all the aroma and flavor of the garlic. Remove the garlic cloves and discard. Add the chili paste and peppercorns sautéing for 3 minutes.
• Add the shrimps, increase the heat to medium and sauté until they get a light pink colour. Pour the wine and deglaze, allowing for the alcohol to evaporate, about 2 minutes. Season to taste with the salt (take care as the chili paste is very salty) and remove from the pan 8 of the shrimps and keep aside. Remove the garlic cloves and discard
• In the meantime, strain the pasta and add to the saucepan with the sauce and the shrimps and toss for the pasta to absorb as much as possible of the sauce for about 2 minutes. If too thick add some of the reserved pasta water.
• Remove from heat and serve the pasta in a deep dish, add on top the reserved shrimps, add some Parmigianno Reggiano cheese and and sprinkle with the lemon zest.