Somebody Feed Seb

Squid Ink Pasta With Seafood and White Wine Sauce

Squid Ink Pasta wrapped around the fork with the rest of it in the backdround.
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Ridiculously easy to put together, but with the wow factor to astonish all foodies! Use dried pasta to make a quick weeknight dinner, or go all out and make your own fresh homemade squid ink linguine for a decadent showstopper dish! Whichever option you use, our Squid Ink Pasta with Seafood is one of the most delicious pasta dishes on our Italian cuisine-inspired recipe list!

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Why Is Squid Ink Seafood Pasta So Special?

Italian classics are the best! Whilst spaghetti bolognese and carbonara have long become British family classics, making seafood pasta is somewhat reserved for more special occasions. We are no exception! You know it’s a special occasion here, in Somebody Feed Seb kitchen when we are cooking seafood.

We previously cooked this Italian Squid Ink Pasta on Valentine’s Day! This year we are making it for Halloween! I’ll admit, we never celebrate or even acknowledge this day, but this time we decided to take every opportunity to recognise all the festive occasions. So for this Halloween, we are making one of our seafood favourites – Ink Squid Pasta with White Wine Sauce. Black as the night, spooky as can be!

Seafood Pasta on a large black plate.

Believe it or not, this pasta dish, which sounds, looks and tastes extremely impressive, comes together in no time! And with very minimal effort. We opted for an easy version, using frozen (cooked) seafood mix. No deshelling, or cleaning the prawns or clams, but all the flavour and decadence that seafood offers! Using a frozen mix also makes this recipe very affordable. You can definitely make it for around £2 per portion!

How To Make Squid Ink Pasta From Scratch?

If you’d like to make your own pasta, here’s our article with all the tips on how to make it at home. You can buy squid ink to colour/flavour your pasta online, at SousChef or Amazon. To make ours, we used:

First, add 4 g of squid ink to your eggs or water and beat to combine (don’t worry if it doesn’t blend in well, it will all combine in the kneading process). We use and love Nortindal Ink. It comes in handy 4 g sachets, so they are not messy to use and store! Link to squid ink, here. Then make your pasta as normal (plus account for some extra time to wash your hands…don’t worry it doesn’t stain your skin). Read more on the method for making your pasta dough here.

homemade squid ink pasta being rolled through the pasta machine to make linguine.

Where To Buy Squid Ink Pasta?

If you’re looking for an effortless meal that looks the part, you can find squid ink pasta in larger supermarkets. Ocado and Marks & Spensers have it here in the UK. Alternatively, there are plenty of squid ink pasta options on Amazon.

Ingredients

Our Seafood Pasta recipe is something in between a good old Vongole and Frutti de Marre. Made with a buttery white wine sauce and baby plum tomatoes and defrosted seafood mix, this Italian Pasta Dish is to die for! The best thing is, it’s easy enough for a weeknight dinner and certainly majestic enough to impress guests!

Ingredients for the pasta dish on a kitchen surface.

If you’re excited, let’s jump into the recipe below!

Method

Defrost your seafood (if using frozen cooked seafood mix) in advance. Get all your ingredients ready, weighed out and chopped. Deseed and finely chop the red chilli. Peel and finely chop garlic cloves. Finely chop the parsley stalks and keep them separately from roughly chopped parsley leaves. Weigh out your butter and white wine.

Cook your pasta following packet instructions. If you’re making your own pasta, we recommend making Egg Pasta Dough with 4g of squid ink added. If you’re cooking fresh pasta, cook it just before your sauce and seafood are ready (it will only take 2-3 minutes).

About 5 minutes before your pasta is ready, heat 2 tbsp of olive oil and butter in a large non-stick frying pan on low-medium heat. Add garlic, parsley stalks and a pinch of salt and pepper. 

Add the chilli and tomatoes. Stir constantly for a minute or two just until the garlic starts to colour. Then add in the defrosted seafood and pour in the white wine. Increase the heat slightly. Keep stirring for another minute until the seafood has warmed through, then take off the heat. Don’t worry if it looks like a lot of sauce, your pasta will absorb most of it if it’s cooked al dente. And whatever sauce is left in your bowl, you can mop up with some crusty bread!

Drain the pasta and add to the seafood pan. Add the parsley leaves and a drizzle of olive oil. Toss for another 30 seconds to coat the pasta in the sauce.

Serve immediately!

Pasta wrapped around the form with a plateful of it in the background.

Recipe FAQs

What Sauce Goes With Squid Ink Pasta?

We love our white wine butter sauce with it, but if you are looking for alternatives, try it with a simple herb and garlic tomato sauce! And if you want to make it even more decadent, add a splash of cream to the sauce too!

Does Squid Ink Pasta Turn Your Mouth Black?

No, not really. It leaves no stains on your teeth at all. But if you are making your own pasta dough, your hands will be black after kneading. It washes off with warm water and soap though 🙂

What To Serve with Seafood Pasta?

This dish is perfect with a slice of crusty bread to mop up the sauce at the bottom of your pasta bowl! Make a simple sourdough bread and serve it alongside this Italian Squid Ink Pasta recipe.

Other Tasty Pasta Recipes

For other easy pasta dishes, have a look at our recipes that we enjoy just as much as this Seafood Pasta:

Recipe Card

Squid Ink Pasta wrapped around the fork with seafood on the tip of it.

Squid Ink Pasta with Seafood

Ridiculously easy to put together, but with the wow factor to astonish all foodies! Use dried pasta to make a quick weeknight dinner, or go all out and make your own fresh homemade squid ink linguine for a decadent showstopper dish! Whichever option you use, our Squid Ink Pasta with Seafood is one of the most delicious pasta dishes on our Italian cuisine inspired recipe list!
5 from 10 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner, Main Course
Cuisine Italian, Mediterranean
Servings 2 portions
Calories 548 kcal

Ingredients
 
 

  • 180 g frozen cooked seafood mix (clams, prawns, squid) defrosted
  • 200 g dried spaghetti or 300g fresh pasta (see recipe in the notes)
  • 15 g parsley chopped, stalks and leaves kept separately
  • 2 garlic cloves finely chopped
  • 8 cherry or baby plum tomatoes quartered
  • 120 ml white wine
  • 30 g butter
  • 1 red chilli finely chopped
  • olive oil
  • 2 slices of crusty bread to serve (optional)

Instructions
 

  • Cook your pasta following packet instructions. If you're cooking fresh pasta, cook it just before your sauce and seafood are ready (it will only take 2-3 minutes).
  • About 5 minutes before your pasta is ready, heat 3 tbsp of olive oil and butter in a large non-stick frying pan on low-medium heat. Add garlic, parsley stalks and a pinch of salt and pepper. 
  • Add the chilli and tomatoes. Stir constantly for a minute or two just until garlic starts to colour. Then add in the defrosted seafood and pour in the white wine. Increase the heat slightly. Keep stirring for another minute until seafood has warmed through, then take off the heat. Don't worry if it looks like a lot of sauce, your pasta will absorb most of it, if it's cooked al dente.
  • Drain the pasta and add to the seafood pan. Add the parsley leaves and a drizzle of olive oil. Toss for another 30 seconds to coat the pasta in the sauce.
  • Serve immediately! This dish is perfect with a slice of crusty bread to mop up the sauce at the bottom of your pasta bowl!

Notes

If you’d like to make your own pasta, here’s our article with all the tips on how to make it at home. You can buy squid ink to colour/flavour your pasta online, at SousChef or Amazon. To make ours, we used:
First, add 4 g of squid ink to your eggs or water and beat to combine (don’t worry if it doesn’t blend in well, it will all combine in the kneading process). We use and love Nortindal Ink. It comes in handy 4 g sachets, so they are not messy to use and store! Link to squid ink, here. Then make your pasta as normal (plus account for some extra time to wash your hands…don’t worry it doesn’t stain your skin). Read more on the method for making your pasta dough here.

Nutrition

Calories: 548kcalCarbohydrates: 83gProtein: 33gFat: 3gSaturated Fat: 1gCholesterol: 228mgSodium: 742mgPotassium: 596mgFiber: 4gSugar: 7gVitamin A: 1120IUVitamin C: 59mgCalcium: 199mgIron: 5mg
Keyword Easy Seafood Pasta Recipe, Pasta recipes, Pasta with Seafood, Pasta with Seafood and White Wine, Quick Seafood Pasta Recipe, Seafood Linguine, Seafood Linguine Recipe UK, Seafood Linguine with White Wine Sauce, Seafood Pasta, Seafood Pasta Recipe, Seafood Pasta Recipe UK, Seafood Pasta with Prawns, Seafood Pasta with White Wine, Squid Ink Linguine, Squid Ink Pasta, Squid Ink pasta with Seafood, The Best Seafood Pasta Recipe
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13 Replies to “Squid Ink Pasta With Seafood and White Wine Sauce”

  1. 5 stars
    The color of this pasta is so enticing. I have never tried squid ink pasta at home. Will try it this weekend.

    1. Thanks, Rachna! Really hope you like it as much as we do 🙂

  2. 5 stars
    I made this for dinner last night and it was a total hit with everyone! We already can’t wait to have it again!

    1. Tayler, that’s the best feedback I could ever imagine! Thanks for trying our recipe 🙂

  3. 5 stars
    So pretty, elegant and tasty, but ready so quickly! Love it.

  4. Amanda Wren-Grimwood says: Reply

    5 stars
    Amazing photos and I just love the colours of the pasta with the seafood and tomatoes. Almost too pretty to eat and so quick too.

    1. Thank you so much! Full credits for the photos go to Seb 🙂

  5. 5 stars
    So glamorous! And perfect for a nice halloween meal. This pasta looks insane! Thanks so much for the creative recipe.

    1. It’s funny how this pasta dish is equally suitable for Halloween and Valentine’s! Both spooky and romantic 😀

  6. 5 stars
    Seafood and pasta is always a win! I made this recipe last night and my husband said it was one of the best I’ve ever made, so I’ll just bookmark it and now I’ll share it to my sisters 🙂 Thank you!

    1. You are most welcome! So pleased you both liked it 🙂

  7. Claudia Lamascolo says: Reply

    5 stars
    That looks great and I am so happy to see squid we love it!

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