Spaghetti Nero
Octopus Ragù, Calabrian Chile Bomba, Pangrattato, Lemon, Parsley
Chef Giovanni Luciani of Che Fico Parco Menlo | San Francisco, CA
Adapted by StarChefs | October 2026 | Photo: Alexander Zeren
INGREDIENTS
Spaghetti Nero:
Yield: 4 kilograms
200 grams whole eggs
70 grams squid ink
3 kilograms semolina flour
Calabrian Chile Bomba:
4½ kilograms Pepperoncini a Pezzi Calabrian chile spread
1½ kilograms garlic confit
1½ kilograms pickled Fresno chiles
1½ kilograms Fresno chile pickling liquid
Octopus Ragù:
250 grams extra-virgin olive oil
500 grams diced yellow onions
55 grams chopped garlic
2 stalks celery, chopped
2 carrots, chopped
8 grams picked thyme leaves
3 grams chile flakes
2 bay leaves
3 kilograms ground octopus trim
750 grams dry white wine
5 kilograms milled Bianco DiNapoli tomatoes
30 grams sel gris
Pangrattato:
900 grams sourdough bread
115 grams extra-virgin olive oil
36 grams crushed garlic cloves
15 grams picked rosemary leaves
15 grams picked thyme leaves
To Assemble and Serve:
Yield: 1 serving
Kosher salt
55 grams extra-virgin olive oil
4 grams sliced garlic
15 grams lemon juice
4 grams kosher salt
4 grams fresh parsley
Lemon zest
METHOD
For the Spaghetti Nero:
In a mixing bowl, combine eggs, squid ink, and 700 grams water. Using a Vitamix Commercial immersion blender, mix until fully combined. Set aside. Place semolina in the hopper of a pasta extruder. With machine running, slowly stream in egg mixture. Mix 15 minutes, stopping halfway to scrape down sides and check hydration of dough. Let rest 10 minutes. Extrude into spaghetti. Reserve.
For the Calabrian Chile Bomba:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.
For the Octopus Ragù:
In a large rondeau over high flame, heat oil. Add onions, garlic, celery, and carrots. Reduce heat slightly and sauté 8 minutes, or until mirepoix has softened. Add thyme, chile flakes, and bay leaves. Toast 1 minute. Add ground octopus. Cook 5 minutes. Deglaze pan with wine. Cook until fully reduced. Add tomatoes and sel gris. Reduce heat and simmer 1 hour, stirring occasionally. Remove rondeau from heat and place wire rack over flame to diffuse heat. Return rondeau to flame and cook additional 1½ hours. Let mixture cool over an ice bath. Transfer to an airtight container and refrigerate.
For the Pangrattato:
In a food processor, pulse bread until broken down into small pieces. Set aside. In a rondeau over medium-high flame, heat oil. Add garlic and cook until fragrant. Place remaining ingredients in a cheesecloth tied with butcher’s twine. Add to rondeau with breadcrumbs. Cook until flavors come together, stirring constantly. Transfer mixture to a parchment-lined sheet tray and let cool. Remove aromatics. Transfer to an airtight container with silica packets.
To Assemble and Serve:
Bring a large pot of salted water to a rapid boil. Add 100 grams Spaghetti Nero to a pasta basket and cook 6 minutes. Strain, reserving pasta water separately. Set aside. In a sauté pan over medium heat, warm 25 grams oil. Add garlic and toast until golden brown. Add 110 grams Octopus Ragù, 12 grams Calabrian Chile Bomba, and 2 ounces reserved pasta water. Cook until warmed through. Add cooked Spaghetti Nero and additional 30 grams oil. Cook 1 minute, stirring until mixture is fully emulsify. Add additional pasta water if needed to achieve desired consistency. Season with lemon juice and salt. Remove from heat and fold in parsley and lemon zest. Transfer to a serving bowl. Top with 15 grams Pangrattato. Finish with a drizzle oil.
