Do you love your spaghetti al nero di seppia (pasta with squid ink)? Want to make it at home? Instructables has a step-by-step tutorial on how to harvest squid ink.
The instructions are detailed and clear, though they may be a bit too much for the squeamish cook. While things start out simple (“Catch or purchase your squid”) and educational (“Small squid are tastier and easier to cook, but they have less ink”), we quickly veer off into more complex territory.
Witness step four:
Squeeze behind the head to extrude the beak, and remove it from the center of the tentacles. Now cut the tentacles off just below the eyes, taking care not to puncture the eyes. From the cut end you can see the ink deposits—they’re the dark bits just behind the silvery back side of the squid’s retina. Poke your knife into the ink, and gently squeeze the additional drops into the bowl.
Um, yeah, call me a wuss, but I might just stick to spaghetti with red sauce. There are no eyeballs involved there.