Squid Ink Pasta
Squid Ink Pasta, or Pasta al Nero di Seppia, is a striking Italian seafood dish where pasta is cooked with the deep black ink of cuttlefish or squid. The ink, often combined with garlic, white wine, and the seafood itself, gives the pasta its signature jet-black color and a rich, briny flavor. It is a specialty particularly popular in coastal regions of Italy, especially Venice and the Adriatic coast.
🍽️ Nutrition at a glance
This dish is a balanced source of carbohydrates from the pasta, protein from the seafood, and healthy fats from olive oil. The squid ink itself adds trace minerals like iron and antioxidants, and a typical serving contains roughly 500-600 calories.
Nutrition breakdown
| Calories | 520 kcal |
| Protein | 28 g |
| Carbs | 62 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 680 mg |
| Iron | 4.2 mg |
| Selenium | 56 mcg |
| Phosphorus | 310 mg |
| Magnesium | 85 mg |
| Zinc | 3.1 mg |
| Vitamin B12 | 2.8 mcg |
| Niacin (B3) | 5.6 mg |
| Folate | 120 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The dramatic black color, once a byproduct of Mediterranean fishing, is now celebrated for its unique umami depth and is even studied for its antioxidant properties. Culturally, it represents a resourceful 'cucina povera' (peasant cooking) tradition that transformed a simple fishing byproduct into a gourmet delicacy.
