Dan Brown’s Inferno; Spaghetti al nero di seppia (Seppie al nero)
  • 500g cuttlefish (or squid)
  • enough spaghetti for 2-3 serves
  • 4 tbsp oil
  • 3 cloves garlic
  • 1 onion
  • ½ cup white wine
  • the little black ink sacs from the cuttlefish
  1. Begin by prepping the cuttlefish (see all the instructions above!)
  2. Next, cook the spaghetti, drain, and set on a backburner with a lid on to keep warm (stove off though!).
  3. In a frying pan, heat 2 tbsp of the oil and saute the onion and garlic until golden.
  4. Add the wine and let it simmer, uncovered, until the liquid has been reduced to half.
  5. Stir in the black ink sacs, breaking them apart with a spoon.
  6. Once mixed, add to the spaghetti and continue to keep warm.
  7. Meanwhile in the frying pan, add the last 2 tbsp of oil and stir fry the cuttlefish on high heat for 1 minute (2 minutes max).
  8. Stir into the spaghetti and serve.
Reference book; The Essential Seafood Cookbook
Recipe by In Literature at https://www.inliterature.net/by-author/dan-brown/2013/06/dan-brown-inferno-spaghetti-al-nero-di-seppia-seppie-al-nero.html