Squid Ink Seafood Pasta Recipe

The first time I tasted a Squid Ink Seafood Pasta recipe was at a little Sicilian spot by the sea, and those glossy black noodles with pink shrimp and white scallops stopped me cold. The garlic and olive oil scent mixed with briny air, and I hesitated before digging in. One bite, though, and I got why it’s a classic—rich, flavorful, with a subtle ocean umami that lingers. You don’t need a seaside trip to nail this. With fresh ingredients, some care, and a dash of patience, your kitchen turns into a Mediterranean escape where this dish feels fancy yet doable.

Ingredients

For the Pasta:

• 12 oz (340g) squid ink pasta (linguine or spaghetti)
• 1 tablespoon olive oil
• Salt, for boiling water

For the Seafood:

• 8 oz (225g) shrimp, peeled and deveined
• 8 oz (225g) scallops
• 6 oz (170g) clams or mussels
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small shallot, finely chopped

For the Sauce:

• 1/2 cup dry white wine
• 1/2 cup seafood or vegetable stock
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon butter
• 1 teaspoon lemon zest
• Fresh parsley, chopped

Optional Garnish:

• Lemon wedges
• Grated Parmesan (optional, not traditional)

Substitution Ideas

This Squid Ink Seafood Pasta recipe loves a tweak. If squid ink pasta’s missing, black fettuccine or tagliatelle works, or use regular spaghetti with a teaspoon of squid ink in the water for color—I’ve done that, and it held the vibe. Swap shrimp, scallops, and clams for calamari, mussels, or white fish; I threw in mussels once, and it was briny bliss. Fish stock beats veggie stock for depth, but the lighter option still shines. Trade butter for extra olive oil to skip dairy; I’ve gone that route, and it stayed rich. Adjust to what’s on hand.

Timing

• Prep time: 15 minutes
• Cook time: 20 minutes
• Total time: 35 minutes
• Passive time: 5 minutes (letting the sauce simmer lightly)

Prepping seafood and pasta first sets the pace. A quick simmer at the end ties it together, and the wait pays off in flavor.

Step-by-Step Instructions

1. Cook the Pasta
   Fill a large pot with water, toss in a generous pinch of salt, and bring it to a boil. Add the squid ink pasta and cook per package directions until al dente, about 8 to 10 minutes. Drain it, saving 1/2 cup pasta water, then drizzle with olive oil to keep it from clumping. Rinsing under cold water helps if it’s sticky—learned that from a gluey batch. Spread it out to cool slightly while you move on.
2. Prepare the Seafood
   Heat 1 tablespoon olive oil in a large skillet over medium heat. Toss in minced garlic and chopped shallot, sautéing for 1 to 2 minutes until fragrant and soft. Add shrimp and scallops, cooking 2 to 3 minutes per side until they just turn opaque. Pull them out and set aside on a plate—overcooking makes them rubbery, a mistake I caught early. The kitchen smells amazing at this point.
3. Steam Clams or Mussels
   In the same skillet, pour in white wine and stock, then add clams or mussels. Cover with a lid and steam for 5 to 7 minutes until the shells pop open. Discard any that stay shut—they’re no good. The steam carries a sea scent, and I love watching the shells crack. Keep the heat steady to avoid toughening the seafood.
4. Build the Sauce
   Let the liquid simmer down a bit, then stir in cherry tomatoes, butter, and lemon zest. Cook for 2 to 3 minutes, letting the flavors meld into a silky mix. Taste and tweak with salt and pepper—under-seasoning happened to me once, dulling the dish. The tomatoes add a sweet pop, and I sometimes crush them lightly for extra juice.
5. Combine Pasta and Seafood
   Dump the drained pasta into the skillet, tossing gently to coat every strand. If it’s too thick, splash in some reserved pasta water to loosen it up—too dry once taught me that trick. Slide the shrimp and scallops back in, stirring lightly to warm through. The black noodles and colorful seafood look stunning here.
6. Garnish and Serve
   Sprinkle chopped parsley over the top for a fresh lift, then serve right away with lemon wedges on the side. A drizzle of extra virgin olive oil before plating boosts the richness—I’ve done that, and it shines. Serve hot to keep the seafood tender, and the aroma pulls everyone in.
   Tip: A squeeze of lemon at the table adds a zesty kick I’ve grown to love.

Nutritional Info of Squid Ink Seafood Pasta

Per serving (about 1.5 cups, 4 servings):

• Calories: 420 to 450 kcal
• Protein: 28g
• Fat: 12g (mostly healthy fats from olive oil and seafood)
• Carbs: 50g
• Fiber: 2g

It’s packed with protein and minerals like iodine and zinc from seafood and squid ink. A Nutrients study from 2020 highlights squid ink’s antioxidants and peptides, supporting heart health.

Healthier Alternatives to Squid Ink Seafood Pasta

Lighten this Squid Ink Seafood Pasta recipe with whole wheat or legume pasta for fiber—I’ve swapped chickpea pasta, and it held up. Use extra olive oil instead of butter to cut saturated fat; I did that, and it stayed creamy. Toss in spinach, more cherry tomatoes, or zucchini for micronutrients; I added spinach, and it felt fresher. Use unsalted stock and go easy on salt to reduce sodium—tastes still popped.

Serving Suggestions

Pair with a crisp Pinot Grigio or Vermentino—I love the wine match. Add garlic bread or a green salad with lemon vinaigrette; the salad cuts the richness nicely. Serve with roasted asparagus or bell peppers to balance it; I tried asparagus, and it complemented the dish. Eat it hot for the best seafood texture, and the flavors sing.

Common Mistakes to Avoid

• Overcooking Seafood: Cooks fast—remove when opaque to avoid rubberiness.
• Undercooking Pasta: Aim for al dente to skip mushiness.
• Over-Reducing Sauce: Keep it loose for a silky coat on pasta.
• Neglecting Seasoning: Taste often, as seafood needs balance.

Storing Tips of Squid Ink Seafood Pasta

Keep leftovers in an airtight container in the fridge for 2 days. Reheat gently in a skillet with a splash of stock or water to keep it moist—microwaving dries it out. Don’t freeze; seafood texture suffers, and I’ve skipped that step after a tough batch.

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Conclusion

This Squid Ink Seafood Pasta recipe feels gourmet but isn’t fussy. Fresh ingredients and a bit of care turn it into a dish that’s a dinner highlight. The squid ink’s brininess with shrimp and scallop sweetness gets me every time. Try it, mix in your seafood picks, and let me know how it goes. Share your twist in the comments—we can swap stories!

FAQs

Can I Make This Without Squid Ink Pasta?
Yes, use regular linguine or spaghetti with a teaspoon of squid ink if you’ve got it—I’ve done that for color.

Can I Use Frozen Seafood?
Sure, thaw it fully and pat dry to avoid watery sauce—I’ve used frozen shrimp, and it worked.

Is Squid Ink Safe to Eat?
Yes, it’s a Mediterranean staple and safe—used it plenty without issues.

Can I Make It Vegan?
Yes, skip seafood for mushrooms or artichokes, use olive oil, and add veggie stock—I’ve tried mushrooms, and it’s tasty.

How Do I Get the Pasta Sauce Silky?
Toss pasta with sauce over medium heat, adding reserved water for smoothness—I learned that trick early.