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Squid ink seafood pasta with shrimp, squid, and mussels served in a creamy, savory sauce

Squid Ink Seafood Pasta Recipe

This squid ink seafood pasta recipe is a rich and flavorful dish, perfect for seafood lovers who enjoy bold, savory flavors. With a combination of fresh seafood, squid ink, and al dente pasta, this dish is sure to impress at your next dinner gathering. Easy to prepare and delicious, this recipe delivers an indulgent meal that’s as beautiful as it is tasty.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: Mediterranean / Italian
Ingredients Method Notes

Ingredients
  

  • 200 g squid cleaned and sliced into rings
  • 200 g shrimp peeled and deveined
  • 200 g mussels or clams optional, for added flavor
  • 250 g spaghetti or linguine or pasta of your choice
  • 2 tbsp squid ink find it at seafood markets or specialty stores
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 1 tbsp tomato paste
  • 150 ml dry white wine such as Chardonnay or Sauvignon Blanc
  • 100 ml fish stock or vegetable broth for a lighter version
  • Fresh parsley for garnish
  • Salt and black pepper to taste
  • Olive oil for sautéing
  •  
  • Red pepper flakes optional, for a bit of heat

Method
 

  1. Prepare the seafood: Slice the squid into rings, peel and devein the shrimp, and scrub the mussels or clams clean if you're using them.
  2. Cook the pasta: In a large pot of salted water, bring it to a boil and cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
  3. Sauté the aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 3 minutes until softened. Add the garlic and cook for an additional 30 seconds until fragrant.
  4. Add the seafood: Add the squid, shrimp, and optional mussels/clams to the pan. Sauté for about 3-4 minutes until the shrimp turn pink and the squid becomes tender.
  5. Deglaze with wine: Pour in the white wine to deglaze the pan, scraping up any bits stuck to the bottom. Let the wine reduce for about 3 minutes.
  6. Incorporate squid ink and stock: Stir in the squid ink and tomato paste. Add the fish stock and simmer for 3-4 minutes, allowing the sauce to thicken and flavors to blend.
  7. Combine pasta and sauce: Add the cooked pasta to the skillet with the seafood sauce. If the sauce is too thick, add a bit of the reserved pasta water to loosen it up.
  8.  
  9. Garnish and serve: Plate the pasta, sprinkle with fresh parsley, and season with salt, pepper, and optional red pepper flakes for a little heat. Serve immediately and enjoy!

Notes

  • If you can't find squid ink, you can substitute with cuttlefish ink or even black bean paste for a similar effect.
  • For a healthier alternative, use whole wheat pasta and low-sodium stock to cut down on the sodium content.
 
  • The squid ink adds a savory depth to the dish, so don't overdo it—two tablespoons is just the right amount.