Squid Ink Seafood Pasta

Lighten things up with a refreshing seafood dish served over dark squid ink pasta for a stunning presentation.

Squid-ink-Pasta-featured

Nothing takes me back to the Italian coastal towns during the summertime like this recipe of squid ink pasta with a seafood sauce.

In most recipes you find along the coast, the sauce is colored black with the addition of squid ink, which is very popular in these regions. I found some beautiful imported homemade dried squid ink pasta from the Amalfi Coast, and made the sauce the traditional way, which makes a unique and beautiful presentation, with the black pasta!

Squid Ink Seafood Pasta

Find more authentic Italian pasta recipes here.

Squid Ink Seafood Pasta
 
Lighten things up with a refreshing seafood dish served over dark squid ink pasta for a stunning presentation.
Author:
Recipe Type: Main
Cuisine: Italian
Ingredients
  • 1 pound squid ink pasta, dried or fresh
  • 1 pound squid and tentacles, fresh or frozen
  • 4 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 small shallots, finely chopped
  • 3 teaspoons salt plus 1 tablespoon for the pasta water
  • 1 teaspoon freshly ground black pepper
  • 1 12oz can San Marzano tomatoes
  • ¼ cup white wine, preferably Pinot Grigio
Instructions
  1. Slice the squid body into ¼-inch rings and mix with the tentacles.
  2. Heat the olive oil in a large sauté pan over medium-low heat.
  3. Add the shallots and sauté until translucent, about 3 minutes.
  4. Add the squid, and cook for one minute or until they turn light pink.
  5. Add garlic, salt, pepper, and sauté for about 2 minutes.
  6. Add tomato sauce, the white wine and let simmer for about 3 minutes.
  7. Turn off the heat, cover and set aside.
  8. Bring a large pot of water to a boil add a tablespoon of salt cook the pasta for three or four minutes if fresh, or if dried, until al dente, eight or nine minutes.
  9. Transfer the pasta to the pan with the sauce, toss to combine and serve immediately.
 

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