Description
A bold and briny squid ink pasta calamari recipe packed with Mediterranean flavors, garlic, chili, lemon, and fresh seafood.
Ingredients
Scale
- 8 oz squid ink pasta
- 1/2 lb fresh calamari (cleaned)
- 2 cloves garlic (minced)
- 1/4 tsp chili flakes
- 2 tbsp olive oil
- 1/4 cup white wine
- 1 tbsp butter
- 1 tbsp fresh parsley (chopped)
- Zest of 1 lemon
- Salt to taste
Instructions
- Boil pasta in salted water until al dente. Drain and reserve 1/2 cup of water.
- Heat olive oil in a skillet. Sauté garlic and chili flakes until fragrant.
- Add calamari and cook for 1–2 minutes until opaque.
- Deglaze with white wine. Let it reduce slightly.
- Add butter and lemon zest.
- Toss in cooked pasta with reserved water.
- Finish with parsley and extra zest.
- Serve hot immediately.
Notes
Use high-quality squid ink for deep flavor.
Do not overcook calamari—less than 2 minutes is ideal.
Pairs beautifully with dry white wines and citrusy salads.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner, Seafood
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 1g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 190mg