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Squid Ink Black Pasta with Seafood

This dish features vibrant black pasta infused with squid ink, creating a striking visual and briny flavor. The recipe involves sautéing garlic and seafood in olive oil, then creating a velvety sauce with squid ink and white wine that coats al dente pasta. The final dish boasts a rich, glossy appearance with a tender, chewy texture and a deep oceanic aroma.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Seafood
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g fresh black pasta or artisanal dried pasta preferably fresh for better color and texture
  • 2 tsp squid ink jarred or fresh, smoky and briny aroma
  • 3 tbsp extra virgin olive oil for sautéing and sauce base
  • 4 cloves garlic thinly sliced
  • 120 ml dry white wine crisp, not oaky
  • 200 g seafood (shrimp or calamari) chopped into bite-sized pieces
  • a handful fresh parsley chopped, for garnish
  • 1 lemon lemon for squeezing over the dish

Equipment

  • Large pot for boiling pasta
  • Skillet or sauté pan
  • Wooden spoon
  • Knife and chopping board
  • Measuring spoons and cups

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 8-10 minutes. Drain, reserving a cup of pasta water, and set aside.
  2. While the pasta cooks, heat the olive oil in a skillet over medium heat. Add thinly sliced garlic and sauté until fragrant and golden, about 1 minute. The garlic should sizzle gently and become aromatic.
  3. Add the squid ink to the skillet, stirring gently to combine with the garlic and oil. Pour in the white wine, and cook for 2-3 minutes until the mixture becomes fragrant and slightly reduced, turning a deep black hue.
  4. Add the chopped seafood to the skillet. Cook for about 2 minutes until the seafood turns opaque and is just cooked through. If the sauce appears too thick, loosen it with a splash of the reserved pasta water.
  5. Gently toss the drained pasta into the skillet, mixing well to coat every strand with the velvety ink sauce. Cook together for another minute or so until everything is warmed through and well combined.
  6. Finish by stirring in chopped parsley and squeezing fresh lemon juice over the pasta. Check the seasoning, and adjust with a pinch of salt if needed—remember, the seafood and ink are naturally salty.
  7. Serve immediately on warm plates, garnished with extra parsley and a drizzle of good olive oil if desired. The pasta should be glossy, black, and fragrant, with seafood tender and flavorful.

Notes

For best color and flavor, use high-quality squid ink and fresh seafood. Be careful not to overcook the seafood to keep it tender. This dish pairs beautifully with a crisp white wine or sparkling water with lemon.