Calamari Neri (squid in Ink Sauce)

Yields 4 Servings. Clean and cut up the squid. Use a sieve to press the ink from the sacs into a bowl. Pour the water over the sacs while continuing to press the sacs in the sieve to collect as much ink as possible. Add the flour to the ink. Grate some nutmeg into the mixture. Beat until smooth. Set aside. Heat a heavy skillet. Add the olive oil. Saute the onion and garlic until the onion is translucent. Add the cut up squid. Lower the heat to a simmer immediately. Cover. Simmer for 20 minutes. Add the ink mixture. Cook, stirring constantly, over low heat until the sauce thickens (at least 5 minutes) - don't let it come to a boil! Season with salt and pepper to taste. Serve over cooked spaghetti.