Our JaziLupini (keto, vegan, and high protein pasta) pasta served with crispy sardines in a simple lemon parsley sauce.
I was inspired to create JaziLupini pasta after taking a family trip to the beautiful Sicily, Italy. So it’s only right that our first recipe post be spaghetti al nero di seppia. This dish is famous for its unique black color and seafood flavor. The squid ink has a tangy sea flavor and adds a deep black hue to the pasta. With our recipe, this dish ends up having 4 net carbs!
While the pasta we’re using is our custom squid ink flavored pasta, which had cuttlefish ink incorporated into the pasta dough, you can replicate this recipe with our plain flavored pasta and simply tossing it in squid or cuttlefish ink. Doing so will also give the lemon parsley sauce a deep hue as well!
Instead of actual squid, which is hard to find in most grocery stores, we’ll be using sardines as our protein.
Tip: Be sure to get the pan hot enough to get a good sear on your sardines. You can add extra seasonings of your choice to the sardines before crisping but we chose to keep it simple.
Try the pasta noodles at the 6 minute mark of boiling to make sure you cook the pasta to your desired firmness.
Be sure to eat this dish in a timely manner. Canned sardines are good for up to 3 days in the fridge once opened and up to 2 days for fresh sardines. We’ll be using canned for this recipe.
Keto Sicilian Squid Ink Spaghetti
- boiling pot
- pasta drainer
- 1 nest JazzyLupini squid ink spaghetti
- 1 tbsp olive oil
- 1 can sardines
- 3 cloves garlic thinly sliced
- 1/2 teaspoons red pepper flakes
- 1 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 1/3 cup ripe cherry tomatoes Halve them.
- 1/2 cup chopped fresh parsley leaves
- 1 splash lemon juice
- 1 tablespoon unsalted butter
- 1 splash dry white wine or cooking wine optional
- Bring a large pot of salted water to a boil.
- Heat 1 tbsp of oil in a heavy skillet over medium high heat until lightly smoking. Add the sardines and sauté until crisp, about 1 minute each side. Remove to a plate.
- Add the garlic to the pan. Cook, stirring often, until golden, about 2 minutes.
- Add the red pepper flakes, black pepper, salt, wine, tomato, and parsley, and cook over high heat until reduced by half, 8 to 10 minutes.
- Add the lemon juice and butter and return the sardines to the skillet, mixing well.
- Cook the pasta in the pot of boiling water until its al dente. Drain well, return to the pot along with the seafood.
- Toss well, and serve immediately.