Ingredients
For the sauce version (using store-bought squid ink pasta):
12 oz (340g) squid ink pasta
2 tablespoons olive oil
2 cloves garlic, minced
1 shallot, finely chopped
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine
1/2 lb calamari or shrimp, cleaned and sliced
1 tablespoon squid ink (if not using black pasta)
1 cup cherry tomatoes, halved (optional)
Salt and pepper to taste
Fresh parsley, chopped
Lemon wedges for serving
For homemade squid ink pasta (optional):
2 cups all-purpose flour
2 large eggs
1 tablespoon squid ink
1/2 teaspoon salt
Instructions
For the sauce and assembly:
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Cook pasta according to package directions. Reserve 1/2 cup of pasta water and drain.
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In a large skillet, heat olive oil. Sauté garlic, shallot, and red pepper flakes until fragrant.
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Add white wine and let reduce by half.
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Stir in seafood and cook until opaque (about 3–5 minutes).
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Add squid ink and a bit of pasta water to create a glossy sauce.
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Toss in the cooked pasta and mix to coat evenly.
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Season with salt, pepper, and finish with parsley and lemon juice.
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Serve hot with extra lemon wedges.
For homemade pasta dough:
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Mound flour on a clean surface and create a well in the center.
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Add eggs, squid ink, and salt. Gradually incorporate flour and knead for 8–10 minutes.
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Wrap the dough and rest for 30 minutes. Roll and cut as desired.
Notes
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Don’t overcook seafood—it gets rubbery quickly.
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Use fresh parsley and lemon juice to brighten the flavors.
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Save some pasta water to loosen the sauce if needed.
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Freshly made pasta adds extra flavor, but store-bought works great.
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A white plate enhances the dramatic black color of the dish.
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Add chili oil or crushed red pepper if you like heat.
- Prep Time: 10 minutes (if using store-bought pasta) 30 minutes (if making homemade pasta)
- Cook Time: 20minutes