Squid Ink Pasta
A gourmet pasta dish that combines the unique flavor of squid ink with garlic, olive oil, and seafood for a striking and delicious meal.
Nutrition
Calories: 450cal
Carbohydrate: 55g
Protein: 25g
Fat: 15g
Cholesterol: – -mg
Sodium: 500mg
Difficulty Level: easy
20 min Prep
25 min Cook
45 min Total
4 Servings
Ingredients
- 1 pound squid ink pasta
- 2 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 12 ounces mixed seafood (shrimp, scallops, mussels)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring it to a boil over high heat.
- Add the squid ink pasta to the boiling water. Cook according to the package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
- Add the sliced garlic and red pepper flakes to the skillet. Sauté for 1-2 minutes, or until the garlic is fragrant and slightly golden, being careful not to burn it.
- Pour in the white wine and let it simmer for 2 minutes to reduce slightly, enhancing the flavor.
- Add the mixed seafood to the skillet. Cook for 3-4 minutes, stirring occasionally, until the seafood is opaque and cooked through.
- Once the pasta is ready, reserve 1/2 cup of the pasta water and drain the rest in a colander. Add the pasta directly to the skillet with the seafood.
- Toss the pasta in the skillet with the seafood and sauce using tongs. If the mixture seems dry, add a little of the reserved pasta water until the desired consistency is reached.
- Season with salt and freshly ground black pepper to taste. Sprinkle with chopped parsley and give it one last toss.
- Tip: For a fresh burst of flavor, serve with lemon wedges on the side so each person can squeeze juice over their dish before eating.
