Spaghetti

Seppie al Nero alla Veneziana is a glorious, dramatic, and scrumptious dish of cuttlefish (a cousin of squid) stewed in its own ink. It is one of my favorite Venetian dishes. The black ink with its taste of the sea, combined with a few aromatics, creates a magical sauce that is both simple and luscious at the same time. Traditionally, it is served on a bed of polenta as a main course or on spaghetti as a primo. Either way, it is heavenly and special. Happily, I was taught how to prepare it recently by a Venetian grandmother. I can …