How to Make Squid Ink Pasta with Calamari - A Step-by-Step Guide

There's something undeniably special about squid ink pasta. Its rich, dark color and slightly sea-infused flavor make it a true delicacy, perfect for a special occasion or a fancy dinner at home. This squid ink pasta with calamari recipe takes advantage of the unique properties of this black-hued pasta, pairing it with tender calamari and a flavorful sauce that brings out the best in both ingredients.

The star of this dish is, of course, the squid ink pasta. Made with the ink of the sq...

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Ingredients

  • 1 tablespoon avocado oil, or as needed
  • 2 teaspoons minced garlic
  • 5 squid, cleaned and cut into 1/2-inch rings
  • salt and ground black pepper to taste
  • 10 cups water, divided
  • 1 cup white wine
  • 1 (16 ounce) package uncooked black squid ink pasta
  • 1 shallot, chopped
  • 2 scallions, sliced diagonally
  • 2 tablespoons butter
  • 1 splash white wine
  • 1 teaspoon lemon juice, or to taste
  • ¼ teaspoon dried basil
  • ¼ teaspoon sweet paprika
  • ¼ teaspoon dried roasted garlic
  • ¼ teaspoon Parisian herb blend
  • 1 pint heavy whipping cream, or as needed

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 25 mins
  • Servings: 8
  • Yield: 8 servings

  • Heat avocado oil in a deep skillet over medium heat; cook and stir minced garlic until fragrant, about 1 minute. Stir in squid and a pinch of salt. Pour 2 cups water and 1 cup wine over squid, ensuring squid is fully submerged. Cover skillet and bring liquid to a boil; reduce heat and simmer until squid is tender, about 40 minutes.
  • Bring 8 cups generously salted water to a boil in a pot. Cook squid ink pasta at a boil until tender yet firm to the bite, about 11 minutes. Drain, reserving pasta water.
  • Remove squid from skillet and place in a bowl. Add shallot and scallions to skillet; cook and stir in the remaining liquid for about 3 minutes. Stir in butter, a splash of white wine, lemon juice, basil, paprika, dried roasted garlic, Parisian herb blend, salt, and pepper. Slowly pour in cream until sauce reaches desired color and consistency.
  • Mix squid into the sauce and cook until sauce reduces and thickens, about 5 minutes. Add some of the reserved pasta water if sauce gets too thick. Add pasta to sauce; toss to coat lightly with sauce.
  • Nutrition

    509 cal.

    • Total Fat: 28g
    • Saturated Fat: 16g
    • Cholesterol: 89mg
    • Sodium: 78mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 12g
    • Vitamin C: 2mg
    • Calcium: 80mg
    • Iron: 3mg
    • Potassium: 239mg