Pasta al Nero di Seppia: Squid Ink Pasta with Sea Urchin Sauce
- Total Time: 30 minutes
- Yield: 2 servings
Description
Indulge in a luxurious dish of squid ink pasta enveloped in a creamy sea urchin sauce, garnished with fresh herbs for an elegant touch.
Ingredients
- 2 bundles of fresh squid ink tagliatelle (if you can't find this, regular is fine)
- 1 tray of fresh sea urchin
- 1/2 to 1 cup (120 to 240 ml) of seafood stock
- 3 tbsp (45 ml) of olive oil, plus more for drizzling
- 2 cloves of garlic, minced
- Salt, to taste
- Pepper, to taste
- Chives, minced, for garnish
- Parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the squid ink tagliatelle and cook according to package instructions until al dente. Reserve some pasta water, then drain the pasta.
- Meanwhile, mince the chives and chop the parsley. Set aside for garnish.
- In a large pan over medium heat, heat the olive oil. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the seafood stock to the pan and bring to a simmer. Gently add the sea urchin, stirring to create a creamy sauce. Season with salt and pepper to taste.
- Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Serve immediately, garnished with minced chives and chopped parsley. Drizzle with additional olive oil if desired.
Notes
- If you can’t find squid ink pasta, regular tagliatelle works as a substitute.
- Make sure to reserve some pasta water to adjust the sauce’s consistency.
- Fresh sea urchin is key for the best flavor, but frozen can be used in a pinch.
- Serve immediately for the best taste and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 18
- Carbohydrates: 55
- Fiber: 3
- Protein: 18
- Cholesterol: 90
Originally, black pasta comes from the coasts of Italy. Nero di seppia literally means cuttlefish ink in Italian, and it is what turns the tagliatelle black, glossy, and faintly briny before any sauce even touches it. Many people have never eaten squid ink pasta, but in spite of its dark appearance, it's definitely not something to fear. On its own the ink tastes mostly of the sea, more mineral than fish, and that is why it works so well against something as rich as sea urchin. It's addictive!
Sea urchin goes by another name in most kitchens: uni, which is simply the word for its roe, and it is unlike anything else that I can think of. Sushi counters serve it in tiny portions because a little goes a long way. It is soft, a little sweet, and closer to custard than to any other seafood. Uni is one of the things I can never say no to, and here it literally becomes the sauce: no cream, no tomato, just sea urchin loosened with a little stock and good olive oil. It's that good.
Garlic, chives, and parsley are the only other ingredients, in small amounts. This is a dish to make just "because": two bowls, some good bread, and nothing else needed at the table. In Italy, a dish like this is more of a special occasion plate than a weeknight meal, because fresh sea urchin isn't exactly the cheapest thing at the fishmonger's. But it is so worth it.
If You Liked This Recipe, You’ll Love These
- Spaghetti Al Nero Di Seppia: Squid Ink Calamari Pasta
- Ham and Lemon Sauce Pasta Primavera
- Chicken Meatballs and Spaghetti with Tomato Sauce
- Casarecce Pasta with Lamb Sausage and Kale
Frequently Asked Questions
Can I use regular tagliatelle instead of squid ink pasta?
Yes, if you can’t find squid ink pasta, regular tagliatelle works as a substitute.
What should I do if the sauce is too thick?
If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
Can I use frozen sea urchin instead of fresh?
Fresh sea urchin is key for the best flavor, but frozen can be used in a pinch.
For those of us not in the US, how much is in a “tray” of sea urchin?
Hi James, I was able to find wild sea urchin from Santa Barbara at a store here called Eataly. It was $22 for one tray. I’m not sure where you live, but I believe you can Google sea urchin from Santa Barbara and have it shipped to you as well.