Squid ink pasta with cuttlefish

One of my favorite Italian dishes is inky black pasta with soft chunks of stewed cuttlefish. It has a delightfully subtle flavor and aroma with a gentle hint of the sea, perfectly balanced by seafood and the slight tang of dry white wine. This pasta is wonderful on its own, perfect for a family lunch or a romantic dinner. It's also a wonderful addition to Halloween fare, in part because it will temporarily stain your lips and teeth the color of a raven's wing. What is "Pasta al nero di seppia" This Italian dish has come a long way from the tables of the poor to the top restaurants. It was originally cooked by fishermen who tried to utilize the whole portion of the cuttlefish. Today, it's a superlative dish. You can try it everywhere in Italy, but traditionally this dish is served in Venice and Sicily. The Sicilian version contains tomatoes added to it, which positively enrich the seafood flavor. Venetian chefs prefer to make a sauce with only white wine in order to highlight the light ink flavor. Cuttlefish in ink sauce in Venice is typically served with polenta.

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