Squid Ink Pasta with Seafood – A Gourmet Delight

Squid Ink Pasta with Seafood is a show-stopping dish that combines the striking black noodles with a medley of tender, flavorful seafood.

This elegant and savory dish is infused with the flavors of garlic, white wine, and herbs, making it perfect for a special occasion or an indulgent weeknight dinner.

Kitchen Equipment Needed

• Large pot
• Large skillet or sauté pan
• Colander
• Tongs
• Measuring cups and spoons

Ingredients

For the Pasta and Seafood:

• 12 oz squid ink pasta
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup dry white wine
• 1 lb mixed seafood (shrimp, scallops, mussels, or clams)
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley
• Salt and black pepper, to taste

For Garnish:

• Lemon wedges
• Freshly grated Parmesan cheese (optional)

Directions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add the squid ink pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
2. Prepare the Seafood:
   Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
3. Deglaze with White Wine:
   Pour in the white wine, scraping the bottom of the skillet. Simmer for 2 minutes to reduce slightly.
4. Cook the Seafood:
   Add the mixed seafood to the skillet. Cover and cook for 4-5 minutes, or until the mussels and clams open and the shrimp and scallops are cooked through. Discard any unopened shells.
5. Combine Pasta and Sauce:
   Add the cherry tomatoes and cooked pasta to the skillet, tossing gently to combine. Add the reserved pasta water if needed to loosen the sauce.
6. Season and Garnish:
   Stir in fresh parsley, then season with salt and black pepper to taste. Serve hot with lemon wedges and grated Parmesan cheese, if desired.

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Nutrition (Per Serving)

Calories: 390
Protein: 25g
Carbohydrates: 45g
Fat: 10g
Sugar: 3g

Expert Tips

• Fresh Seafood: Use the freshest seafood you can find for the best flavor. If using frozen seafood, thaw completely and pat dry before cooking.
• Don’t Overcook: Keep an eye on the seafood to ensure it doesn’t overcook and turn rubbery.
• Adjust the Spice: Add more or less red pepper flakes to suit your spice preference.

FAQs

What does squid ink pasta taste like?
Squid ink pasta has a slightly briny, savory flavor that pairs perfectly with seafood.

Can I substitute the seafood?
Yes, you can use your favorite combination of seafood or even add lobster or crab for an indulgent twist.

What wine should I use?
A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best.

Storing & Reheating

Refrigerator: Store leftovers in an airtight container for up to 2 days.
Reheating: Reheat gently in a skillet over low heat with a splash of water or broth to prevent the seafood from drying out.

Substitutions & Variations

• Gluten-Free: Use gluten-free squid ink pasta for a gluten-free option.
• Vegetarian: Skip the seafood and add roasted vegetables like zucchini, eggplant, or bell peppers.
• Spicy Kick: Add a dash of hot sauce or extra red pepper flakes for more heat.

Squid Ink Pasta with Seafood

Squid Ink Pasta with Seafood is a show-stopping dish that combines the striking black noodles with a medley of tender, flavorful seafood.

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Equipment

• Large pot
• Large skillet or sauté pan
• - Colander
• Tongs
• Measuring cups and spoons

Ingredients

  

• **For the Pasta and Seafood:**
• - 12 oz squid ink pasta
• - 3 tbsp olive oil
• - 3 garlic cloves minced
• - 1/4 tsp red pepper flakes optional
• - 1/2 cup dry white wine
• - 1 lb mixed seafood shrimp, scallops, mussels, or clams
• - 1 cup cherry tomatoes halved
• - 1/4 cup chopped fresh parsley
• - Salt and black pepper to taste
• **For Garnish:**
• - Lemon wedges
• - Freshly grated Parmesan cheese optional

Instructions

 

• **Cook the Pasta:**
• Bring a large pot of salted water to a boil. Add the squid ink pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
• **Prepare the Seafood:**
• Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.
• **Deglaze with White Wine:**
• Pour in the white wine, scraping the bottom of the skillet. Simmer for 2 minutes to reduce slightly.
• **Cook the Seafood:**
• Add the mixed seafood to the skillet. Cover and cook for 4-5 minutes, or until the mussels and clams open and the shrimp and scallops are cooked through. Discard any unopened shells.
• **Combine Pasta and Sauce:**
• Add the cherry tomatoes and cooked pasta to the skillet, tossing gently to combine. Add the reserved pasta water if needed to loosen the sauce.
• **Season and Garnish:**
• Stir in fresh parsley, then season with salt and black pepper to taste. Serve hot with lemon wedges and grated Parmesan cheese, if desired.