As I stood in my kitchen, the aroma of garlic sizzling in olive oil wrapped around me like a warm hug. It was one of those moments that make cooking feel like magic. Today, I’m thrilled to share my recipe for Squid Ink Pasta with Seafood, a show-stopping dish that promises to elevate any meal to a delightful occasion. The stunning black noodles swirling together with a medley of tender seafood creates not only a feast for the eyes but also a savory explosion of flavor that’s both indulgent and comforting. Perfect for impressing guests or simply treating yourself after a long day, this pasta brings together the richness of the sea and the comfort of homemade food. Are you ready to dive into this culinary adventure?
Why is Squid Ink Pasta Irresistible?
Uniquely striking: With its bold black hue, squid ink pasta not only captivates the eyes but also adds a unique briny flavor that elevates any meal.
Ocean-fresh flavors: This dish showcases a delightful medley of tender seafood like shrimp and scallops, blending harmoniously with the richness of garlic and white wine for a truly indulgent experience.
Impressive yet easy: Perfect for special occasions or weeknight dinners, this recipe is straightforward enough for beginner cooks while still wowing guests.
Customizable options: Don’t hesitate to swap in your favorite seafood or even try different herbs—this dish is versatile and allows you to get creative in the kitchen.
Crowd-pleaser: Whether hosting a dinner party or enjoying a cozy night in, the rich, savory flavor of squid ink pasta guarantees smiles all around. Dive into this culinary adventure, and if you’re looking for more delicious seafood ideas, try my Cheesy Seafood Tortilla or Cottage Cheese Pasta.
Squid Ink Pasta with Seafood Ingredients
• Dive into the rich flavors of this dish with the following ingredients:
For the Pasta
- Squid Ink Pasta – This unique pasta provides a briny flavor and striking color; regular pasta can be used if necessary.
For the Sauce
- Olive Oil – Essential for sautéing; you can substitute with other neutral oils if desired.
- Garlic (3 cloves, minced) – A key flavor component; using fresh garlic is recommended for the best taste.
- Red Pepper Flakes (1/4 tsp, optional) – Adds a touch of heat; omit for a milder flavor or use fresh chili peppers for a different kick.
- Dry White Wine (1/2 cup) – Enhances the overall flavor; substitute with broth but avoid sweet wines.
For the Seafood
- Mixed Seafood (1 lb) – Includes shrimp, scallops, mussels, and clams; feel free to customize with your seafood favorites.
For the Vegetables
- Cherry Tomatoes (1 cup, halved) – Offers juiciness and sweetness; you can use diced tomatoes or omit if you prefer.
- Fresh Parsley (1/4 cup, chopped) – Adds a fresh finish; substitute with basil or omit if not on hand.
For Seasoning
- Salt and Black Pepper – Essential for bringing out flavors; adjust to your taste.
For Garnish
- Lemon Wedges – Brightens the dish and is essential for serving.
- Parmesan Cheese (optional) – Complements the pasta; omit for a dairy-free alternative.
Now that you have everything ready, let’s get cooking and bring this beautiful dish to life!
Step‑by‑Step Instructions for Squid Ink Pasta with Seafood
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the squid ink pasta and cook it according to the package instructions, typically around 8-10 minutes, until it reaches al dente. Before draining, reserve ½ cup of the pasta water, then drain the pasta and set it aside in the pot.
Step 2: Prepare the Seafood
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add 3 cloves of minced garlic and ¼ teaspoon of red pepper flakes. Sauté the mixture for about 1 minute, stirring occasionally until the garlic becomes fragrant and lightly golden, which will enhance the flavor of your squid ink pasta with seafood.
Step 3: Deglaze with White Wine
Pour in ½ cup of dry white wine, scraping the bottom of the skillet to release any flavorful bits. Allow the wine to simmer for about 2 minutes, reducing slightly. This step adds a zesty depth to the sauce, creating a perfect base for the seafood that will complement the rich flavor of the squid ink pasta.
Step 4: Cook the Seafood
Add 1 pound of mixed seafood, such as shrimp, scallops, mussels, and clams, to the skillet. Cover and cook for about 4-5 minutes until the seafood is cooked through and shells have opened, discarding any that remain closed. The colors and aromas of the seafood should be vividly inviting, signaling it’s time for the next step.
Step 5: Combine Pasta and Sauce
Uncover the skillet and add the halved cherry tomatoes to the seafood mixture. Gently fold in the drained squid ink pasta, adding reserved pasta water as necessary to achieve your desired sauce consistency. Toss everything together until the pasta is thoroughly coated in the sauce, allowing the flavors to meld beautifully.
Step 6: Season and Garnish
Finally, stir in ¼ cup of chopped fresh parsley and season the dish with salt and black pepper to taste. Serve the squid ink pasta with seafood hot, garnished with lemon wedges for a bright finishing touch, and a sprinkle of grated Parmesan cheese if desired. This adds an extra layer of richness to your dish, making it a true delight.
Expert Tips for Squid Ink Pasta with Seafood
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Fresh Ingredients: Always choose the freshest seafood available. Check for bright eyes and a clean sea scent for the best flavor in your squid ink pasta.
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Perfect Pasta: Avoid overcooking the squid ink pasta to ensure it retains its lovely texture. Cooking it al dente will allow it to absorb the sauce beautifully.
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Reserve Pasta Water: Always save some pasta water; it’s a great trick to adjust the sauce’s thickness if it becomes too dry. Plus, the starchy water helps the sauce cling better!
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Don’t Rush the Seafood: Cook seafood until just done for maximum tenderness. Overcooking can lead to a rubbery texture, ruining the experience.
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Customize to Taste: Don’t hesitate to swap seafood types based on your personal preferences or what’s in season, ensuring your squid ink pasta remains exciting each time!
Storage Tips for Squid Ink Pasta with Seafood
Room Temperature: Refrigerate any leftover squid ink pasta with seafood within 2 hours of cooking to ensure food safety.
Fridge: Store leftovers in an airtight container for up to 2 days. Gently reheat on the stove with a splash of broth to retain moisture.
Freezer: For longer storage, freeze in an airtight container for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating: When reheating, add a little water or broth to avoid dryness and heat on low heat until warmed through, ensuring that seafood retains its tenderness.
Squid Ink Pasta with Seafood Variations
Embrace your culinary creativity by customizing this recipe to suit your taste preferences and dietary needs!
- Dairy-Free: Omit Parmesan cheese and ensure any broth used is dairy-free for a light, flavorful dish.
- Gluten-Free: Swap out squid ink pasta for a gluten-free option, such as rice noodles, to enjoy this dish without gluten.
- Heat Levels: Adjust the amount of red pepper flakes according to your spice tolerance, or even add diced jalapeños for a fresh kick.
- Herb Swap: Experiment with different fresh herbs like basil or thyme to add unique aromatic notes to the dish.
- Single Seafood Delight: If you have a favorite, feel free to use just shrimp or scallops instead of a mixed seafood medley for a more concentrated flavor.
- Flavor Boost: Incorporate a splash of lemon juice into the sauce before serving for an extra zesty brightness.
- Veggie Addition: Toss in some sautéed zucchini or spinach for added nutrition and vibrant color.
- Parmesan Lover: For an indulgent touch, sprinkle additional Parmesan on top, or try a different cheese like pecorino for a beautiful twist.
And if you’re exploring more seafood inspirations, don’t miss my Zucchini Noodles with Turkey Meatballs for another delightful dining option or venture into the creamy depths of Cottage Cheese Pasta. Happy cooking!
Make Ahead Options
Preparing Squid Ink Pasta with Seafood in advance is a fantastic way to save time on busy weeknights! You can cook the squid ink pasta up to 24 hours in advance, tossing it lightly in olive oil to prevent sticking. The seafood mixture can also be prepped ahead by sautéing the garlic, adding the wine, and cooking the seafood, then refrigerating it for up to 3 days. When you’re ready to serve, simply reheat the seafood mixture gently in a skillet, toss in the cooked pasta along with halved cherry tomatoes and reserved pasta water, and finish with fresh parsley and seasoning. This method ensures every bite remains just as delicious and vibrant!
What to Serve with Squid Ink Pasta with Seafood?
Pair your beautifully crafted dish with complementary sides that enhance its rich flavors and elevate your dining experience.
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Garlic Bread: A classic accompaniment that beckons with its buttery goodness, perfect for soaking up sauce. The crunchy texture contrasts deliciously with the silky pasta.
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Mixed Green Salad: Crisp, fresh greens with a light vinaigrette balance the richness of the pasta. Adding cherry tomatoes and cucumbers will keep it bright and refreshing.
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Seared Asparagus: With its tender-crisp texture, seasoned simply with olive oil and lemon, asparagus adds a touch of elegance and earthiness, countering the seafood’s briny notes.
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Chilled White Wine: A glass of Sauvignon Blanc or Pinot Grigio complements the dish beautifully, enhancing the flavors of seafood and the unique taste of squid ink.
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Lemon Sorbet: This zesty, refreshing dessert serves as a perfect palate cleanser after your indulgent meal, ensuring a sweet ending without heaviness.
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Grilled Vegetables: Charred bell peppers, zucchini, and eggplant bring a smoky flavor that pairs well with the pasta, adding a delightful rustic touch to your table.
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Roasted Potatoes: Crispy on the outside and fluffy inside, seasoned with rosemary and garlic, provide a wonderful contrast in texture while inviting the palate to explore new flavor dimensions.
Squid Ink Pasta with Seafood Recipe FAQs
What type of squid ink pasta should I use?
You should look for squid ink pasta in specialty or Italian markets, where fresh and dry varieties are typically available. If you can’t find squid ink pasta, don’t worry! Regular pasta will work just fine, although it won’t have the same unique color and subtle briny flavor that enhances the dish.
How do I store leftovers of squid ink pasta with seafood?
Store any leftover squid ink pasta in an airtight container in the refrigerator within 2 hours of cooking. It will stay fresh for up to 2 days. When you’re ready to reheat, just add a splash of broth to maintain moisture and warm it gently on the stove.
Can I freeze squid ink pasta with seafood?
Absolutely! To freeze, place the squid ink pasta and seafood in an airtight container. It can be frozen for up to 1 month. To reheat, thaw it in the refrigerator overnight, then warm it gently on the stove with a splash of water or broth to restore its original texture.
What should I do if my seafood shells do not open when cooking?
If any seafood shells remain closed after cooking, discard them. This indicates that the seafood isn’t fresh, and it’s best not to consume it. Trust your instincts, and ensure to always buy the freshest seafood for the best safety and flavor in your squid ink pasta.
Is this dish suitable for those with seafood allergies?
If you have seafood allergies, it’s best to avoid this dish altogether. For customization, consider using grilled chicken or sautéed vegetables instead of seafood, allowing you to enjoy a similar pasta experience without risk.
How do I know if my seafood is fresh before cooking?
Fresh seafood should smell like the ocean—clean and briny. Look for bright, clear eyes in fish and shiny shells in shellfish. If the seafood has an off-putting odor or dark spots, it’s best not to use it in your squid ink pasta dish.
Savory Squid Ink Pasta with Seafood for a Restaurant-Quality Meal
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the squid ink pasta and cook it according to the package instructions, typically around 8-10 minutes, until it reaches al dente. Before draining, reserve ½ cup of the pasta water, then drain the pasta and set it aside in the pot.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add 3 cloves of minced garlic and ¼ teaspoon of red pepper flakes. Sauté the mixture for about 1 minute, stirring occasionally until the garlic becomes fragrant and lightly golden.
- Pour in ½ cup of dry white wine, scraping the bottom of the skillet to release any flavorful bits. Allow the wine to simmer for about 2 minutes, reducing slightly.
- Add 1 pound of mixed seafood to the skillet. Cover and cook for about 4-5 minutes until the seafood is cooked through and shells have opened, discarding any that remain closed.
- Uncover the skillet and add the halved cherry tomatoes to the seafood mixture. Gently fold in the drained squid ink pasta, adding reserved pasta water as necessary to achieve your desired sauce consistency.
- Finally, stir in ¼ cup of chopped fresh parsley and season the dish with salt and black pepper to taste. Serve hot, garnished with lemon wedges and a sprinkle of grated Parmesan cheese if desired.