Squid Ink Seafood Pasta: A Recipe for an Unforgettable Dish

Squid ink pasta is a dramatic, delicious, and surprisingly easy dish to make at home. Its deep black color is visually striking, and the subtle salty, briny flavor of the squid ink complements a variety of seafood perfectly. This recipe will guide you through creating a restaurant-quality squid ink seafood pasta that's sure to impress your guests.

Ingredients You'll Need:

This recipe serves 2-3 people. Adjust quantities as needed for larger servings.

• For the Pasta:

  • 8 oz squid ink pasta (linguine, spaghetti, or fettuccine work well)
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 small onion, finely chopped
  • 1/2 cup dry white wine
  • 1 cup seafood stock (or chicken broth)
  • Salt and freshly ground black pepper to taste

• For the Seafood:

  • 6 oz shrimp, peeled and deveined
  • 6 oz mussels, scrubbed and debearded
  • 6 oz calamari, cleaned and cut into rings
  • 2 tbsp butter
  • 1/4 cup chopped fresh parsley
  • 1-2 red chili flakes (optional, for a touch of heat)
  • Juice of 1/2 lemon

Step-by-Step Instructions:

1. Prepare the Seafood:

Before you start cooking the pasta, prepare your seafood. This ensures everything cooks perfectly and simultaneously. If using mussels, soak them in cold, salted water for at least 30 minutes to purge any sand.

2. Cook the Pasta:

Cook the squid ink pasta according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining.

3. Sauté Aromatics:

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion and sauté until softened, about 3-5 minutes. Be careful not to burn the garlic.

4. Add Seafood and Deglaze:

Add the shrimp, mussels, and calamari to the skillet. Cook until the shrimp turns pink and the mussels open (discard any that don't open). Pour in the white wine and let it simmer for a minute or two to deglaze the pan, scraping up any browned bits from the bottom.

5. Create the Sauce:

Stir in the seafood stock (or chicken broth), salt, pepper, and chili flakes (if using). Bring to a gentle simmer and cook for another 2-3 minutes, allowing the sauce to slightly thicken.

6. Combine and Finish:

Add the cooked pasta to the skillet with the seafood. Toss to coat evenly. Stir in the butter, fresh parsley, and lemon juice. If the sauce is too thick, add a little of the reserved pasta water to loosen it.

7. Serve Immediately:

Serve the squid ink seafood pasta immediately, garnished with extra parsley if desired. Enjoy the rich, flavorful experience!

Tips for the Best Squid Ink Pasta:

• Don't overcook the pasta: Al dente pasta is key for the best texture.
• Fresh seafood is best: Using high-quality, fresh seafood will make a noticeable difference in the taste of your dish.
• Adjust seasoning to your preference: Taste and adjust the salt, pepper, and chili flakes to your liking.
• Wine pairing: A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, complements this dish perfectly.

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