Step 1 of 4
Spaghetti al nero di seppia
Clean the cuttlefish over the sink: pull the head and tentacles from the body, take out the bone and innards, and set the silver ink sacs aside in a small bowl. Peel off the skin. Cut the body into strips and the tentacles into short pieces, removing the beak and eyes.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Spaghetti al nero di seppia take?
1 hr 5 min all in — 20 min prep, 45 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Shellfish. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Dairy-free.
6 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Saucepan, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 1 tbsp (for the water).
What can I use instead?
Cuttlefish → Squid. Thinner and quicker; simmer 15–20 minutes instead of 30.
Any tips from this recipe?
Wear gloves and an apron when you clean cuttlefish: the ink stains everything. Fishmongers sell sachets of cuttlefish ink if your cuttlefish have lost theirs.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.