Spaghetti al Nero di Seppia e Aragosta (Spaghetti with Squid Ink and Lobster)
- 6 days ago
- 3 min read
Spaghetti al Nero di Seppia e Aragosta (Spaghetti with Squid Ink and Lobster)
Spaghetti al Nero di Seppia e Aragosta is a luxurious and visually striking Italian pasta dish. The squid ink sauce, with its deep black color and briny, oceanic flavor, complements the sweetness of fresh lobster, creating a beautiful balance of flavors. This dish is perfect for a special occasion or a refined seafood dinner.
Ingredients (serves 2)
200g spaghetti (preferably artisanal or bronze-cut)
2 lobsters (about 500g each)
2 tablespoons olive oil
2 garlic cloves, minced
1 small shallot, finely chopped
1/2 cup dry white wine
2 tablespoons squid ink (from fresh squid or store-bought)
1/2 cup lobster stock (or fish stock)
1/2 teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
Lemon wedges, for serving
Preparation:
Cook the Lobsters:
Bring a large pot of salted water to a boil.
Add the lobsters and cook for about 8-10 minutes, or until the shells turn bright red and the lobster meat is fully cooked.
Remove the lobsters from the water, set aside to cool. Once cooled enough to handle, crack the shells and extract the lobster meat, cutting it into chunks. Set the lobster aside.
Cook the Spaghetti:
In the same pot of salted water, cook the spaghetti according to the package instructions until al dente.
Once cooked, reserve about 1/2 cup of pasta water, then drain the pasta and set it aside.
Prepare the Squid Ink Sauce:
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and shallot, sautéing for about 2-3 minutes until softened and fragrant.
Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.
Stir in the squid ink and lobster stock, combining everything until the sauce becomes smooth and well-blended. Let it simmer for about 5 minutes, allowing the flavors to meld.
Combine the Pasta and Lobster:
Add the cooked spaghetti to the skillet with the squid ink sauce, tossing to coat the pasta evenly with the sauce.
Add the lobster meat to the pasta, stirring gently to combine. If the sauce seems too thick, add a little reserved pasta water to loosen it up.
Season with red pepper flakes (if using), salt, and freshly ground black pepper to taste.
Serve:
Plate the spaghetti, making sure the lobster and sauce are evenly distributed.
Garnish with freshly chopped parsley for a burst of color and serve with lemon wedges on the side for a refreshing citrus contrast.
Chef's Tip:
For a more intense lobster flavor, you can make a quick lobster stock by simmering the lobster shells with water, aromatics like onion and garlic, and a few herbs for 30 minutes before adding it to the sauce.
Wine Pairing:
Vermentino: A light, crisp white wine from Sardinia or Liguria, with citrusy notes that balance the richness of the squid ink sauce and complement the sweetness of the lobster.
Falanghina: A fresh, aromatic white wine from Campania, with a clean minerality that works wonderfully with the briny squid ink and the delicate lobster.
Chardonnay: A fuller-bodied, unoaked Chardonnay will enhance the richness of the dish without overpowering the lobster and squid ink sauce.
By Master Chef Gianluca Deiana Abis
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