Yamaguchi Ika Club
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YAMAGUCHI FISHING JOURNAL

03THE IKA KITCHEN

Cuttlefish ink pasta

A jet-black feast made with the generous ink of a fresh cuttlefish.

Pasta 25min, approximate 2 servings Good withGolden cuttlefishKisslip cuttlefish

Method

  1. Remove the ink sac intact, squeeze the ink into a dish and loosen it with the wine.
  2. Cut the cuttlefish into bite-size pieces. Start cooking the pasta according to the packet.
  3. Warm chopped garlic in olive oil over low heat, then sauté the cuttlefish until cooked through.
  4. Add the tomatoes and inky wine and simmer 2–3 minutes. Season with salt.
  5. Toss in the pasta, loosening with a little cooking water if needed.

TipInk stains clothes and wooden boards. Wear an apron and cover the board with plastic wrap.

Variations

  • Ink risottoUse rice and water instead of pasta, simmer down and finish with grated cheese.
  • Without ink: aglio e olioLeave out the tomato and ink; just garlic and chili.
More recipes

Yamaguchi Ika Club, The Ika Kitchen — yamaguchifishing.com/ikabu/en/

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