Description
This pasta squid ink recipe brings bold color and rich, briny flavor to your table in under 30 minutes. Elegant, unforgettable, and surprisingly easy.
Ingredients
Scale
- 8 oz squid ink pasta
- 2 tsp squid ink (nero di seppia)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/4 cup dry white wine
- 1/2 cup seafood stock (or pasta water)
- 1/4 tsp red pepper flakes
- Salt to taste
- Zest of 1 lemon
- 2 tbsp chopped parsley
- Optional: grated Parmesan or sautéed shrimp
Instructions
- Bring a large pot of salted water to a boil. Cook squid ink pasta until al dente. Reserve 1/2 cup pasta water.
- In a skillet, heat olive oil over medium heat. Add garlic and shallots; sauté until fragrant and soft, about 2 minutes.
- Deglaze with white wine. Let it reduce by half, then stir in squid ink and seafood stock. Simmer for 2–3 minutes.
- Add cooked pasta to the skillet and toss to coat. Use reserved pasta water as needed to loosen the sauce.
- Stir in lemon zest, red pepper flakes, and chopped parsley. Season with salt to taste.
- Plate and garnish with extra parsley, Parmesan, or shrimp if desired. Serve immediately.
Notes
Use high-quality squid ink pasta or make your own if you’re feeling adventurous.
Keep heat low to preserve the subtle flavor of the squid ink.
Best served immediately, but can be stored in an airtight container for 2 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg