Spaghetti al Nero di Seppia: Italian Squid Ink Pasta 2026

Spaghetti al nero di seppia is one of those Italian dishes that looks dramatic and tastes even better. Tender squid simmers in a glossy, jet-black sauce made from its own ink, olive oil, garlic and a touch of tomato, then gets tossed with spaghetti until every strand is coated. It is a true taste of the sea, and it comes together at home with just a handful of ingredients.

The secret is patience: give the squid the full 35 to 40 minutes it needs to turn meltingly tender, and the reward is a sauce that is briny, savory and deeply satisfying. This recipe serves two as a main course, and it is special enough for a dinner party yet simple enough for a weeknight.

You can use fresh or frozen squid here. If you go the frozen route, thaw it in the fridge about 12 hours ahead so it is ready when you are. Once the squid is tender and the pasta is cooked al dente, the whole dish comes together in a single pan in just a minute or two.

Ingredients for Spaghetti al Nero di Seppia

Serves 2 as a main course.

• 1 large squid or 2 small ones (600 g / 1 lb 5 oz)
• 2 tablespoons olive oil
• 1 large garlic clove
• 1 dried chili pepper
• Salt
• Half a small glass of white wine
• 1 teaspoon tomato paste
• 1 packet squid ink
• 150 g (5.3 oz) spaghetti
• Ground black pepper
• Fresh chopped parsley

How to Make Spaghetti al Nero di Seppia Step by Step

1. Clean and cut the squid

If needed, clean the squid first — one large or two small, depending on the weight. Remove the skin, cut the body into strips and halve the tentacles. Then wash everything very well and pat it dry with paper towels.

2. Sauté the garlic and chili

Place a skillet over medium heat with 2 tablespoons of olive oil. When the oil is hot, add 1 large garlic clove, very finely chopped, and 1 chili pepper cut into rings. Sauté for a few moments, taking care not to burn the garlic.

3. Add the squid and season

Next, add the squid and sauté for about 2 to 3 minutes until it changes color, then season with salt.

4. Pour in the white wine

Raise the heat a little, add half a small glass of white wine and cook for 2 to 3 minutes over medium-high heat until the alcohol evaporates completely.

5. Stir in the tomato paste and squid ink

Then add 1 teaspoon of tomato paste and stir, followed by 1 packet of squid ink. Mix again until everything is well combined.

6. Simmer the squid in its ink

Reduce to medium-low heat and let it cook for about 35 to 40 minutes until the squid is tender, stirring from time to time. If the stew looks too dry during this time, add a little water.

7. Cook the spaghetti al dente

When the squid has about 10 minutes left, cook the spaghetti. Bring a pot of water to a boil over high heat, add salt and 150 g of spaghetti. Cook al dente over medium-high heat for the time indicated on the package, which in this case was 7 minutes.

8. Add the spaghetti to the squid

Once the pasta is cooked, add the spaghetti to the skillet along with a couple of ladles of the pasta cooking water. Mix well and cook everything together for 1 more minute.

9. Serve with pepper and parsley

Finish by sprinkling a little ground black pepper and 4 sprigs of very finely chopped fresh parsley over the top.

Tips for the Best Spaghetti al Nero di Seppia

Fresh or frozen squid both work

You can make this recipe with fresh or frozen squid. If using frozen, thaw it in the fridge about 12 hours before you start cooking. Either way, the key is giving it enough time on the stove.

Cook the squid until tender

The secret of this dish is getting the squid tender, and that simply means cooking it for the necessary time — between 35 and 40 minutes. If the stew runs out of liquid while cooking, just add a little water to keep it saucy.

Finish the pasta in the sauce

Once the squid in its ink is ready, add the spaghetti, cooked al dente beforehand, along with a little of the pasta cooking water to finish cooking the whole thing together. This helps the sauce cling to every strand.

30 Best Recipes I Love Making at Home

If you’re like me, you probably enjoy keeping a mix of easy comfort food, classic international dishes, and crowd-pleasing desserts on hand.

Whenever I want something rich and indulgent, I usually go for this La Viña Molten Cheesecake recipe, this elegant Original French Crème Brûlée recipe, or a decadent Chocolate Mousse Cake recipe. And when I’m craving something fruity and comforting, I always come back to this classic French Tarte Tatin recipe.

For easy breakfasts and lighter meals, I often make these fluffy Oatmeal and Banana Pancakes recipe, a satisfying Stuffed Sweet Potato recipe, or these fresh Eggs Stuffed with Avocado and Salmon recipe. When I need a gluten-free pantry staple, I also like preparing this simple Gluten-Free Rice Flour recipe.

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For hearty lunches and cozy dinners, I always recommend this comforting Meatballs in Spanish Sauce recipe, traditional Meatballs in Almond Sauce recipe, rich Italian Bolognese Sauce recipe, and creamy Chicken Croquettes in Thermomix recipe. If I want something more filling, I’ll often make this baked Greek Pastitsio Pie recipe, rustic Potatoes and Squid Stew recipe, or the ultra-comforting French Boeuf Bourguignon recipe.

Whenever I’m craving street food or party-style dishes, I usually make this juicy Homemade Chicken Doner Kebab recipe, crispy Salchipapas recipe, flavorful Mexican Pork Carnitas recipe, or these crunchy Korean Hobak Jeon recipe. I also like serving these easy Air Fryer Zucchini Rings recipe as a simple appetizer or snack.

And if I’m putting together drinks and a full menu for guests, I’ll often pair dinner with this refreshing Original Cuban Mojito recipe, this bold Long Island Iced Tea recipe, or a pitcher of this fruity Bleeding Spanish Sangria recipe. To round everything out, I love adding this tangy French Remoulade Sauce recipe on the side or finishing the table with this striking Mediterranean Black Rice with Squid recipe.

More Delicious Cooking Recipes for Family

Over the years of testing and refining recipes in my own kitchen, I’ve learned that the best dishes combine simplicity, reliable techniques, and bold flavor.

The recipes in this collection are the ones I personally return to again and again—whether I’m cooking a quick meal for myself or preparing something special for friends and family.

For dessert, the rich and silky Orange Chocolate Mousse Recipe is one I often make when I want something elegant but easy. Another sweet favorite is the caramelized Trdelnik Slavic Pastry Recipe, inspired by the famous Central European chimney cake. If you enjoy baking, learning how to make syrup for better texture in desserts is useful, and my Inverted Sugar Recipe explains exactly how I prepare it in my own kitchen.

When I want something fresh and simple, I usually turn to the classic Italian Caprese Salad Recipe or a perfectly cooked Simple Poached Egg Recipe. For heartier comfort meals, I often recommend the satisfying Meatball Sandwich Recipe, the creamy Russian Stroganoff Beef Recipe, and the quick weeknight favorite One Pot Pasta Recipe.

I also love sharing traditional dishes from around the world, including the authentic Sorropotún de Bonito Fish Stew Recipe, crispy Chilean Pumpkin Sopaipillas Recipe, and the classic Spanish Cochifrito Segovian Fried Pig Recipe.

Air fryer recipes are another category I cook regularly because they save time while still producing great texture. My go-to options include Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.

For anyone avoiding wheat, my comforting Gluten-Free Lasagna Recipe proves that classic baked pasta dishes can still be rich, cheesy, and incredibly satisfying without gluten.

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