Spaghetti al nero di seppie

Spaghetti doused in a dark cuttlefish ink sauce is one of the classic Italian dishes whose origin is associated both with Sicily and the northern Veneto region. The sauce is usually composed out of sliced cuttlefish that is fried alongside garlic and olive oil and is later coupled with white wine and cuttlefish ink, with the occasional addition of tomatoes.

Though spaghetti are the traditional choice, the sauce is commonly prepared with other pasta varieties such as linguine or bigoli. Pasta is tossed with the sauce until it is completely coated and the dish is traditionally garnished with parsley and enjoyed as a warm appetizer.