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Seafood Squid Ink Pasta Recipe

 

Seafood Squid Ink Pasta Recipe

Seafood Squid Ink Pasta is a rich Italian-inspired dish made with black squid ink pasta, fresh seafood, garlic, olive oil, white wine, and herbs. The squid ink gives the pasta its striking black color and a subtle briny flavor that pairs perfectly with shrimp, squid, mussels, and clams. This elegant meal is ready in about 30 minutes, making it ideal for both weeknight dinners and special occasions.

Ingredients

  • 12 oz (340 g) squid ink spaghetti or linguine

  • 8 oz (225 g) shrimp, peeled and deveined

  • 8 oz (225 g) squid, sliced into rings

  • 8 oz (225 g) mussels or clams, cleaned

  • 3 tablespoons extra virgin olive oil

  • 4 garlic cloves, minced

  • 1 small shallot, finely diced

  • ½ teaspoon red pepper flakes (optional)

  • ½ cup dry white wine

  • ½ cup seafood stock

  • 2 tablespoons butter

  • 2 tablespoons chopped fresh parsley

  • 1 teaspoon lemon zest

  • Salt and black pepper to taste

  • Lemon wedges, for serving

Instructions

  1. Bring a large pot of salted water to a boil and cook the squid ink pasta until al dente. Reserve ½ cup of pasta water before draining.

  2. Heat olive oil in a large skillet over medium-high heat. Sauté the shallot and garlic until fragrant.

  3. Add the shrimp and squid, cooking for 2 to 3 minutes.

  4. Stir in the mussels or clams, then pour in the white wine and seafood stock. Cover and cook until the shells open, about 4 to 5 minutes. Discard any unopened shells.

  5. Add the butter, lemon zest, parsley, and cooked pasta. Toss everything together, adding reserved pasta water as needed to create a silky sauce.

  6. Season with salt and black pepper, then serve immediately with fresh lemon wedges.

Tips

  • Use fresh seafood whenever possible for the best flavor.

  • Avoid overcooking shrimp and squid to keep them tender.

  • Reserve pasta water to help the sauce coat the pasta evenly.

  • Finish with extra parsley and a squeeze of fresh lemon for brightness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of seafood stock or water to restore the sauce. Freezing is not recommended, as seafood can become rubbery after thawing.