Tulo

Squid Ink Pasta Recipe

The pasta itself is already seasoned with the briny, mineral flavor of squid ink, so the sauce only needs garlic, a splash of wine, and quickly seared squid to build a dish that tastes like the sea without turning fishy or heavy.

Prep
20 min
Cook
25 min
Total
45 min
Servings
4

Ingredients

Servings4
  • 12 oz dried squid ink pasta (spaghetti or tagliatelle)
  • 1 lb fresh squid, cleaned and sliced into rings, tentacles halved
  • 3 tbsp extra-virgin olive oil
  • 4 cloves garlic cloves, thinly sliced
  • 1/2 tsp red pepper flakes
  • 1/2 cup dry white wine
  • 1 cup cherry tomatoes, halved
  • 3 tbsp fresh flat-leaf parsley, chopped
  • 1 each lemon, zested and juiced
  • 1 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground

Nutrition per serving

Calories
535
Protein
29g
Carbs
69g
Fat
13g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Bring a large pot of well-salted water to a boil.
  2. 2Pat the squid completely dry with paper towels; this helps it sear instead of steam.
  3. 3Heat the olive oil in a wide skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is fragrant but not browned, about 1 minute.
  4. 4Raise the heat to medium-high, add the squid, and season with salt and pepper. Sear for 60-90 seconds total, just until the rings turn opaque, then transfer the squid to a plate.
  5. 5Pour the white wine into the same skillet and simmer, scraping up any browned bits, until reduced by about half, 2-3 minutes.
  6. 6Add the cherry tomatoes and cook until they soften and begin to burst, 3-4 minutes.
  7. 7Meanwhile, cook the pasta in the boiling water until al dente, 2-3 minutes less than the package suggests. Reserve 1 cup (240 ml) of the starchy pasta water, then drain.
  8. 8Add the drained pasta to the skillet along with a splash of the reserved pasta water. Toss over low heat until the sauce clings to the strands, adding more pasta water as needed to loosen it.
  9. 9Return the seared squid to the skillet, add the lemon zest and juice, and toss briefly just to warm through.
  10. 10Remove from the heat, stir in the parsley, taste and adjust salt, and serve immediately in warmed bowls.

Tips & variations

  • If fresh squid isn't available, thawed frozen squid rings work fine; just pat them very dry before searing so they brown rather than steam.
  • Cuttlefish can replace squid with almost no change to the method, since the two cook at similar speeds.
  • No squid ink pasta at the store? Look for it at Italian delis or online, or stir a couple of squid ink sachets into a batch of fresh pasta dough.
  • A few anchovy fillets melted into the oil with the garlic add depth without making the dish taste fishy.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth; the squid toughens quickly if reheated hard or for too long, so keep the heat low and warm it just until hot.

Tips from the Tulo kitchen

  • Squid ink pasta stains cutting boards, wooden spoons, and grout, so keep a dedicated dark towel nearby and wipe up drips right away.
  • Buying pre-cleaned squid tubes and tentacles from the fish counter saves significant prep time over cleaning whole squid at home.

FAQ

What does squid ink pasta taste like?

It has a mild, briny, slightly sweet ocean flavor rather than a strong fish taste; the color comes from cuttlefish or squid ink blended into the dough, and the flavor is subtle enough that garlic, chili, and seafood easily balance it.

Is squid ink safe to eat?

Yes. Squid and cuttlefish ink have been used in Mediterranean and Japanese cooking for centuries and are sold commercially in small jars or sachets specifically for cooking and pasta-making.

Where can I buy squid ink pasta?

Italian grocers, specialty food shops, and larger supermarkets with an international aisle often carry dried squid ink spaghetti or tagliatelle; it is also widely available online if a local store doesn't stock it.

Can I make this without fresh squid?

Yes. Swap in an equal weight of peeled shrimp or bay scallops, seared the same way for about a minute per side, or skip the seafood entirely and build the sauce with just garlic, tomatoes, and olive oil.

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