Squid Ink Chitarra Spaghetti with Fresh Cuttlefish and Cherry Tomatoes

🛒 Ingredients

• 320 grams Chitarra Spaghetti with Cuttlefish Ink
• 400 grams Fresh medium cuttlefish (already cleaned)
• 8 grams cuttlefish ink (sachets or extracted from cuttlefish)
• 200 grams Cherry Tomatoes
• 2 cloves Garlic
• 80 ml Dry white wine
• 60 ml Extra virgin olive oil
• 1 (optional) Fresh chilli
• 30 grams Fresh parsley
• 8 grams (pasta water) + 2 grams (sauce) Fine sea salt

👨‍🍳 Instructions

1. Step 1: Clean the cuttlefish thoroughly. Separate body from tentacles, remove beak and eyes. If not using pre-packaged ink, carefully extract the ink sacs. Cut bodies into thin strips and tentacles into pieces.
2. Step 2: Heat extra virgin olive oil in a large pan over medium heat...
3. Step 3: Add the cuttlefish pieces and sear for 5 minutes, stirring...
4. Step 4: Add the halved cherry tomatoes and cuttlefish ink (if liquid...
5. Step 5: Add 100 ml of hot water. Cover and cook on low heat for 20-25 minutes until the cuttlefish is tender. Season with salt.
6. 320 grams Chitarra Spaghetti with Cuttlefish Ink
7. Step 7: Drain the pasta very al dente, reserving 100 ml of cooking water. Transfer the spaghetti directly into the pan with the cuttlefish and ink sauce.
8. Step 8: Toss the pasta in the sauce over high heat for 2-3 minutes, adding a splash of cooking water as needed to build a creamy coating sauce.
9. Step 9: Remove from heat. Scatter fresh chopped parsley generously over the top and serve immediately.

💡 Chef's Tips

• For maximum flavor, source the freshest cuttlefish available. Tenderness is everything — do not overcook or the texture becomes rubbery.
• The final pan toss is non-negotiable: high heat, a splash of starchy cooking water, and constant movement create the silky emulsion that makes this dish.

📚 Sources

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