Spaghetti al nero di seppia is a typical Venetian dish and one that I order every time I go to Venice. Very simple to prepare, you simply sauté garlic and pepperoncino in olive oil, then add finely cut cuttlefish and finally the cuttlefish ink and dry white wine. Add to strictly al dente spaghetti and garnish with fresh chopped parsley. Buon appetito!
