Italian Black Squid Ink Pasta With Seafood

This briny, tender Italian Black Squid Ink Pasta With Seafood is made with black spaghetti, mixed shellfish, and white wine, ready in 35 minutes. The deep black strands naturally contrast with the bright pink shrimp and blistered tomatoes as they toss in the garlic butter sauce. I love serving this visually striking dish when I want something impressive without hours of effort.

Restaurant-Quality At Home

I used to save squid ink pasta exclusively for fancy dinners out, thinking the dark sauce would be difficult to balance. It turns out that a simple garlic and white wine base is all you need to make it shine.

My biggest lesson was not overcooking the seafood. Adding the delicate shrimp and squid right at the end keeps them tender and juicy.

Italian Black Squid Ink Pasta With Seafood Ingredients

• 12 oz squid ink pasta (spaghetti or linguine)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup dry white wine
• 1 cup cherry tomatoes, halved
• 1/2 lb large shrimp, peeled and deveined
• 1/2 lb squid rings
• 1/2 lb mussels, cleaned and debearded
• 2 tbsp unsalted butter
• 1/4 cup fresh parsley, chopped
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

How To Make Italian Black Squid Ink Pasta With Seafood

1. Boil The Pasta: Cook the squid ink pasta in a large pot of salted boiling water until al dente, about 8 to 10 minutes. Reserve a half cup of pasta water before draining.
2. Sauté Garlic And Tomatoes: Heat olive oil in a large skillet over medium heat. Cook the garlic and red pepper flakes for 1 minute, then add cherry tomatoes and cook until soft.
3. Simmer The Mussels: Pour in the white wine and add the mussels. Cover the skillet and let simmer for 3 to 4 minutes until the shells open wide.
4. Cook Shrimp And Squid: Discard any unopened mussels. Add the shrimp and squid rings to the skillet, cooking for 2 to 3 minutes until the shrimp turn pink.
5. Toss With Pasta: Stir in the butter, drained pasta, and a splash of reserved pasta water. Toss continuously until a glossy sauce coats the strands, then garnish with fresh parsley.

Recipe Tips

• Check your seafood: Always discard mussels that remain closed after steaming, as they are unsafe to eat.
• Save the pasta water: The starch in the water helps bind the butter and wine into a silky sauce that clings to the noodles.
• Do not overcook the squid: Squid cooks incredibly fast and turns rubbery if left in the pan longer than a few minutes.

What To Serve With Squid Ink Pasta With Seafood

Serve this seafood pasta with a crisp green salad tossed in a sharp lemon vinaigrette. A warm, crusty baguette is also essential for soaking up every drop of the garlic and wine broth.

How To Store

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat with a splash of water, though the seafood texture is best enjoyed fresh.

FAQs

Can I use regular pasta?

Yes, you can substitute standard spaghetti or linguine if you cannot find the squid ink variety. The flavor will just be slightly less briny.

Where do I find squid ink pasta?

Most large grocery stores carry it in the specialty Italian or imported foods aisle. You can also easily order it online.

What is a good substitute for white wine?

If you prefer not to use alcohol, swap the wine for an equal amount of seafood stock or chicken broth. Add a squeeze of fresh lemon juice for acidity.

Nutrition

• Calories: 450 kcal
• Total Fat: 14 g
• Saturated Fat: 4 g
• Cholesterol: 180 mg
• Sodium: 620 mg
• Total Carbohydrate: 45 g
• Protein: 32 g

Italian Black Squid Ink Pasta With Seafood

Recipe by Paula

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Italian Black Squid Ink Pasta With Seafood combines briny, tender shrimp and mussels in 35 minutes for a restaurant-quality meal. The striking black noodles, fresh garlic, and white wine sauce make this dish an easy yet elegant dinner option.

Ingredients

• 12 oz squid ink pasta (spaghetti or linguine)

• 3 tbsp olive oil

• 4 cloves garlic, minced

• 1/2 tsp red pepper flakes

• 1/2 cup dry white wine

• 1 cup cherry tomatoes, halved

• 1/2 lb large shrimp, peeled and deveined

• 1/2 lb squid rings

• 1/2 lb mussels, cleaned and debearded

• 2 tbsp unsalted butter

• 1/4 cup fresh parsley, chopped

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

Directions

• 1. Boil The Pasta: Cook the squid ink pasta in a large pot of salted boiling water until al dente, about 8 to 10 minutes. Reserve a half cup of pasta water before draining.
• 2. Sauté Garlic And Tomatoes: Heat olive oil in a large skillet over medium heat. Cook the garlic and red pepper flakes for 1 minute, then add cherry tomatoes and cook until soft.
• 3. Simmer The Mussels: Pour in the white wine and add the mussels. Cover the skillet and let simmer for 3 to 4 minutes until the shells open wide.
• 4. Cook Shrimp And Squid: Discard any unopened mussels. Add the shrimp and squid rings to the skillet, cooking for 2 to 3 minutes until the shrimp turn pink.
• 5. Toss With Pasta: Stir in the butter, drained pasta, and a splash of reserved pasta water. Toss continuously until a glossy sauce coats the strands, then garnish with fresh parsley.