It’s hard to surprise anyone with pasta these days. However, in cookbooks you can find a lot of amazing recipes for dishes based on them. And if you use special pasta in the kitchen, for example, an unexpected color, then it will definitely not go unnoticed. So, black pasta would be an excellent option for dinner. This product is prepared with the addition of an amazing substance - cuttlefish ink, which is produced by the mollusk for protection. Let's talk on the www.site about how spaghetti is prepared with cuttlefish ink, we will provide proven recipes for this, in addition, we will generally discuss cuttlefish ink and the beneficial properties of this product in a little more detail.

The black paste is prepared by adding special cuttlefish ink to the dough. This component adds a special light shrimp flavor to pasta, thanks to which it is usually combined with fish and a wide variety of seafood. Let's look at several recipes for making this pasta.

Easy Black Shrimp Pasta Recipe

To prepare such a dish you will need two hundred and fifty grams of pasta with the addition of cuttlefish ink, three hundred grams of vacuum-packed shrimp. Also prepare half a lemon, about ten stalks of parsley, a couple of cloves of garlic, some salt and a couple of tablespoons of olive oil.

Chop the parsley thoroughly, peel the garlic and grate it on a fine grater. Defrost the shrimp, then drain the water from them. Boil the spaghetti in salted water until fully cooked, then drain the water.

Heat a frying pan with olive oil and simmer the shrimp for five minutes. Try the juice that has been released; if it is salty, then there is no need to add salt to the shrimp. Turn off the heat under the pan and add the garlic and parsley to the shrimp. Squeeze the juice from half a lemon into it and mix well. Add spaghetti to the pan and stir well. The dish is ready.

Spaghetti with cuttlefish ink and seafood

To prepare such a delicious dish you will need a pack of spaghetti, an equal amount of mussels, shrimp and squid rings. Also prepare a medium onion, a couple of cloves of garlic, a glass of wine, two hundred grams of ten percent cream, a little olive oil and parsley.

Chop the onion and fry it in a heated frying pan in oil until golden. Next, add coarsely chopped garlic to the pan. Fry with constant stirring until the ingredients change color.

Next, throw the mussels into the pan and pour white wine over them. Let them simmer for literally one minute, then cover them with finely chopped parsley. Immediately add the peeled shrimp and squid rings to the pan. Mix well and pour in two hundred milliliters of cream. Boil this raw material under the lid for eight minutes.

At the same time, boil the water for the pasta, salt it and boil the spaghetti for eight minutes. Combine all prepared components.

Benefits of cuttlefish ink

The fluid from the cuttlefish's ink sac has long been used to create brown paint. Over time, scientists discovered its healing qualities. So, in a minimal dosage, such a substance is often used as a component for the preparation of medicines, including homeopathic remedies. Such medications are intended for the treatment of neurotic disorders, excessive nervousness, and excitability. It was found that cuttlefish ink is characterized by pronounced calming qualities, and in combination with other drugs can be used to correct insomnia.

There is also evidence that cuttlefish ink helps cope with hemorrhoidal changes. Their use helps eliminate menstrual irregularities; sometimes this healing substance is used for the complex correction of gynecological ailments and menopausal changes. Experts say that this product can enhance libido.

It is believed that cuttlefish ink effectively treats headaches with severe pulsation, bronchitis, herpetic rashes, as well as mental disorders represented by anxiety, irritability, hysteria, tearfulness and loss of strength.

This natural substance has only recently begun to be actively used in cooking. It is used as a natural food coloring and also as a seasoning. This component imbues dishes with an amazing black color and a unique “sea” and salty taste.

Cuttlefish ink can be purchased as a stand-alone product in stores. They are also included in a lot of semi-finished products, mainly different types of pasta.

When choosing such a product, you need to pay attention to the composition indicated on the packaging. Cuttlefish ink should not contain any additional components, except perhaps salt.

It is worth noting that cuttlefish ink paste is not characterized by any particularly pronounced beneficial qualities. This additive acts as a coloring agent and adds an interesting taste.

It is worth noting that in some cases, cuttlefish ink can provoke allergic reactions.

Cuttlefish ink paste can add variety to your daily diet. Dishes based on it will be an excellent option for a pleasant romantic dinner. Spaghetti - pasta with cuttlefish ink, the recipes for which you found in the text, will help you prepare such a dish yourself.

How I love to pamper myself! Today I made my favorite cuttlefish ink pasta with seafood for lunch. The family is delighted again, my son asked for more)

What is cuttlefish ink? Cuttlefish ink is a black liquid produced by mollusks as a form of protection. They used to write with this ink, and also made sepia paint from it, which got its name from the Latin name of the mollusk Sepiida or cuttlefish. (c)

Well, Italians add this ink to spaghetti and risotto. In general, any seafood is perfect for dishes with the addition of cuttlefish ink - squid, mussels, shrimp, octopus, scallops... Cuttlefish ink perfectly emphasizes the “sea” taste, in our case, of pasta.

I shopped for seafood and spaghetti at AV. I’ll say right away that the mussels we got were really dry and not very tasty. And why do they sell them? well, in general, it didn’t spoil the dish, but in the future I won’t buy mussels from them!

What do we need to prepare this dish) I do everything by eye) grams don’t really help me)

1. A pack of spaghetti

2. Shrimp

4. Squid rings

5. Medium bow

6. 3 cloves of garlic

7. Wine glass

8. 200 gr. cream 10%

9 olive oil

10. Lots of parsley (I had some frozen parsley from the country)

I hope I haven't forgotten anything)

First, fry the onion, add coarsely chopped garlic. For me, garlic is a very important component. Fry in olive oil (about 4 tablespoons) until the garlic and onion acquire color.

We throw mussels there. It’s better to take it in the shell, but due to lack of availability, I decided to try the peeled ones.

And fill everything with white wine

Boil for 1 minute and sprinkle parsley on top

immediately add the squid rings

Peeled shrimp

and 200 gr. cream

Cover with a lid and simmer for 8 minutes.

At this time, the water has boiled for the pasta, add salt and spaghetti

Greetings to everyone who looked at the review, I hope it will be nourishing and tasty for you☺!

I admit honestly, I am a pasta soul to the core, I love them from childhood to this day.

My son inherited this love of mine and also loves pasta with all the heart of his stomach.

My family is sure that no one in the world makes pasta tastier than me, and there wasn’t even pasta in the restaurant nearby; my friends’ children also lick their fingers after my pasta, and their parents write down the recipes.

I understand that they are flattering, but it’s still nice, the pasta crown ♕ sits firmly on my head ☺.

Regular pasta has been worn far and wide, so I decided to explore new horizons.

Let me introduce you - Spaghetti with cuttlefish ink La Molisana Spaghetti Al Nero Di Seppia.

Compound

Water, durum wheat flour category A, shellfish ink


The spaghetti-shaped product has a bright, even a little scary, black color.

But black is in fashion now: black face and hair masks, black toothpastes, black toothbrushes.


Their energy value is not small, kcal/100 g, they are in no way inferior to ordinary pasta - 353 kcal


Shelf life - 36 months

Country of origin Italy

Weight - 500 g.

The price in many stores is different, I bought it for 237 rubles.

It is often found on sale, and in Auchan and Metro there is always such spaghetti.

Package size (LxWxH) - 30cm x 9cm x 3cm

Well, our eyes are afraid, our hands are busy, we open it!


And let's start cooking:

The cooking method is no different from regular pasta, so pour 5 liters of water per 500 grams of pasta (if you have a 7-liter pan, even better).


I always add for 5 l. water 1 tablespoon salt and 1 tablespoon vegetable oil, only after that I add pasta to the boiling water.


Boil the pasta for 10-15 minutes, Cooking time depends on your preference, I like it al dente so cook for about 12 minutes and only over very high heat.

Place in a colander. No need to rinse!


Pour back into the hot pan, after adding a little butter to it.

Pasta is ready!

It would seem that you can sprinkle with Parmesan and serve... BUT WHY? if you can make it tastier ☺

I suggest making the sauce (I came up with the recipe myself).

We will need the following ingredients:

large peeled shrimp 300 gr., Parmesan cheese, garlic, cream, salt/black pepper


First, let's make some small preparations:

Finely chop the garlic (don’t crush it, just chop it), grate the cheese (coarse/fine doesn’t matter, whichever you prefer.

Fry the shrimp in olive oil and garlic on both sides in a deep frying pan; you can first add a little salt and sprinkle with lemon juice.


Add cream with a fat content of at least 20%, reduce the heat and stir occasionally for 5 minutes.

When the sauce thickens a little, add Parmesan, stir it and immediately turn it off.


At this moment you definitely need to add pepper!

I use exclusively pepper in the grinder, it is more aromatic.

The sauce is ready!

It can be used not only with black spaghetti, but also with any other pasta. Measured over the years, tasty, simple, fast!

Pour the pasta into the sauce, mix, and devour it on both cheeks.

If you don't plan to eat everything at once, then you don't need to mix the pasta and sauce completely, the pasta will get soggy and won't be as good at the next meal.

Or you can mix only part of it, but in general, everyone can mix it on their own plate ☺.

Place on a plate.


Sprinkle with Parmesan.


Mix.


Bon appetit!

In general, I prepared this beauty for dinner as a surprise, and my husband, as luck would have it, was a little late and called, saying you can have dinner without me. I ate 2 plates out of joy/or anger.

The deliciousness turned out to be extraordinary!

I experienced not just pleasure, but a gastronomic orgasm ღ

If she lived alone, she would eat everything and burst ♞ although, if she lived alone and ate so much, then she would definitely live alone ☻☻☻. Well, you understand that a glass of dry white spaghetti tastes even better.

Although with warming mulled wine it’s very ☺.

Taste This black spaghetti differs slightly from regular spaghetti; there is a certain aftertaste of seafood - cuttlefish? Maybe...

If you love pasta, then you should like their black counterparts.


I sat there feeling better and tried to convince my son (8 years old, gourmet, very selective in food, conservative, always approaching new items with the words “Ugh!”) to try it. He beat around the bush for a long time, asked to try it without sauce, tried it and... didn’t appreciate it...

eh... we're waiting

My husband came, I joyfully called for dinner, he saw what I was going to treat him with, made big round eyes and said: “ah... I don’t want to eat something!”, but looking into my offended eyes, he realized that the answer was not correct. . “Okay!” - he says - “one bite and just try”... and how he remained alive... I can’t imagine... I’m kidding, I have him too, he’s still a conservative, he’s too skeptical about new products.


I tried it... in the end I finished everything that was left ☺☺☺.

It’s just that the black pasta confused him as much as it did me at the first bite.

So especially impressionable people should try it with their eyes closed.

Now this is a signature dish! Nothing complicated and at the same time not ordinary ☺

I hope my review was tasty and useful for you! ｡◕‿◕｡

#I LoveCookingDelicious

Who would have thought that chefs all over the world would use ink in their preparations that turns dishes black. Dishes using cuttlefish ink are mainly prepared in the Mediterranean and Adriatic countries. But in the best restaurant in Paris, and in a small tavern in Italy, you will be served a very appetizing paella or pasta with cuttlefish ink. And in one of the restaurants in Riga you will be kindly offered amazing black bread with cuttlefish ink, which is served as a snack with various sauces.

Black pasta (Pasta Nera) is made from black spaghetti (i.e. spaghetti with cuttlefish ink). For use in cooking, manufacturers produce ink in sealed packages weighing 4 g and they are stored frozen. One or two sachets are enough to prepare one serving. The ink is also produced in jars or glass bottles weighing 500 g in the form of a thick paste. The opened jar is stored in the refrigerator (the ink has a fairly long shelf life). In stores today you can also find black spaghetti, teliatelli, etc.

If you are lucky and have a package of spaghetti with cuttlefish ink in your hands, then be sure to prepare some original dish. Cuttlefish ink is widely used for preparing pasta, risotto, paella, some sauces... Thus, you can prepare Black Pasta with Seafood (Pasta Nera ai Frutti di Mare) or... Just keep in mind that cuttlefish ink adds not only original black color, but also a pronounced salty “sea” taste, which not every one of your guests may like.

You can buy good black spaghetti (or cuttlefish ink spaghetti) in most supermarkets. So, a 500g package of Spaghetti Casa Rinaldi with cuttlefish ink costs 330 rubles, La Molisana Spaghetti Al Nero Di Seppia - 256 rubles, and Pasta la Bella Speciale with cuttlefish ink (250 g) will cost you 194 rubles. Spaghetti with cuttlefish ink is served with sauces based on vegetables, meat, cream, seafood and cheese; they can be combined with light spaghetti and decorated with the dish at your discretion

In addition, you can prepare spaghetti with cuttlefish ink yourself: mix 500g flour, 3 eggs, 2tbsp olive oil, 100g water, 1-2 packs of cuttlefish ink (4-8g). Knead the dough and roll it out thinly to a thickness of 1-2mm), let the dough dry and cut it into strips. Cook spaghetti in boiling salted water for 3-4 minutes until al dente. The main secret of Italian pasta is that the pasta is boiled to such a state when the spaghetti is almost ready, but has not yet had time to boil.

You can tint spaghetti when it has already been boiled; to do this, add cuttlefish ink to the sauce and evaporate, stirring, until the pasta reaches the color you want. Pasta with cuttlefish ink goes well with Carbonara and Bolognese sauces, cheese, fish and seafood. Black pasta is a great way to surprise guests and prepare something unusual for Birthday, New Year or Halloween..

Cuttlefish ink pasta with seafood in creamy sauce

Ingredients:
Scallops - 2 pieces
Black spaghetti – 400 g
King prawns – 16 pieces
Garlic - 5 pieces
Extra virgin olive oil - 3 tablespoons
Arugula - to taste
Cream 20% – 500 ml
Salt, basil, oregano - to taste
Seafood cocktail – 100 g
Mixed peppers - to taste
Cherry tomatoes - 4 pieces

Preparation:
1. Heat olive oil in a frying pan, add chopped garlic and sauté.
2. Add salt and cuttlefish ink spaghetti to a saucepan of boiling water and cook until al dente.
3. Thawed peeled shrimp and (squid, octopus, mussels, place in a frying pan with garlic, salt, pepper, sprinkle with basil and oregano, simmer until half cooked.
4. Chop the scallops and cherry tomatoes and add to the rest of the seafood, fry for 3 minutes.
5. Pour cream over everything, salt again and add spices to taste. As soon as the cream boils, reduce the heat and leave on low heat. 5 minutes are enough for the cream to thicken to the desired consistency.
6. Place the cooked spaghetti in a pan and add 1-2 tablespoons of olive oil and mix. There is NO NEED to rinse the spaghetti with cold water!
7. Place the spaghetti on a plate, add creamy sauce with seafood, and garnish with arugula.

Black spaghetti with seafood and cheese sauce

Ingredients:
cuttlefish ink paste
large fresh frozen shrimp
mussels in half shells (can also be peeled)
cream
various cheeses to suit your taste (Gouda, chunky mozzarella and blue cheese)
Red caviar
a few cloves of garlic
Cherry tomatoes
vegetable oil
salt, pepper and spices to taste
sprig of basil for decoration
all proportions to your taste

Preparation:
Boil the pasta as directed on the package.
Thaw and peel the shrimp, leaving the tails.
Heat the oil in a frying pan and fry the shrimp with chopped garlic, salt and pepper. Transfer shrimp to a plate and keep warm.
Place mussels in a frying pan, add cream and simmer until the mussels are cooked. Transfer mussels to shrimp.
Add grated cheese to the resulting sauce and cook until it is completely dissolved. If necessary, add salt and season with spices to your taste.
Place black pasta and seafood on a plate, pour over cheese sauce, garnish with red caviar, halved cherry tomatoes and a sprig of basil. (The caviar can be gently stirred into the sauce).