We love a pantry pasta, particularly one that evokes a distinct place. This recipe calls to mind the raucous streets of Sicilian cities, where fishmongers sling tuna, swordfish, sea urchins, sardines, and more.
While the traditional recipe calls for fresh squid and ink, we always have a few tins of calamares en su tinta on hand, from purveyors like Güeyu Mar or José Gourmet. These tiny tin transportation devices, whose contents are cooked and packed right after being plucked from the oceans, offer the freshest seafood this side of Sicily.
Pasta di Nera di Seppia is easy to pull together for a weeknight meal, and equally impressive if you’re hosting a crew of friends. Pair with Sicilian reds, like Cerasuolo or Etna Rosso.
Ingredients
12 oz spaghetti, bucatini, or other long pasta
1/4 cup white wine
1/4 cup olive oil
4 cloves garlic
1 tsp red pepper flake
1/3 cup chopped parsley
1 tin squid in ink
Instructions
Step One
Cook pasta in salted water until just under al dente. Set aside and reserve pasta water.
Step Two
Heat a large sauté pan over medium heat. Add a splash of olive oil, garlic, and chili flakes, stirring to avoid burning.
Step Three
Once the garlic has softened, add white wine and cover, cooking over medium heat to reduce wine.
Step Four
Add drained pasta to the pan and toss to coat.
Step Five
Remove from heat and add tin of squid and the ink. Toss well to combine, adding pasta water to thin as desired. Season with salt to taste. Garnish with a drizzle of olive oil and chopped parsley.
