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Squid ink seafood pasta

Spaghetti Al Nero Di Seppia: Squid Ink Calamari Pasta

  • Author: Francesco Romano
  • Total Time: 20 minutes
  • Yield: 4-6 portions 1x


Squid ink pasta makes for a dramatic visual presentation, but there’s more to this dish that just looks. A simple Italian classic, it’s as perfect for a weeknight meal as it is for Sunday family dinner.


Units Scale
  • 1 pound squid ink pasta (dried or fresh)
  • 1 pound calamari or squid (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 12 oz can San Marzano tomatoes
  • 1/4 cup white wine (preferably Pinot Grigio)


  1. Slice the squid body into 1/4-inch rings and mix with the tentacles (skip this step if you have bought pre-sliced calamari).
  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.
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: Main
  • Cuisine: Italian

Keywords: italian, pasta, squid, seafood, squid ink, tomato, garlic

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