Squid Ink Seafood Pasta in White Wine Sauce

Squid Ink Pasta with Seafood
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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 squid ink linguine for a decadent showstopper dish! Whichever option you use, our Squid Ink Seafood Pasta in White Wine Sauce is one of the most delicious pasta dishes on our Italian cuisine inspired recipe list!

Italian classics are the best! Whilst spaghetti bolognese and carbonara have long become British family classics too, 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.

Today is Valentine’s Day! I’ll admit, we never celebrate or even acknowledge this day. But this year, with not much else going on, we decided to take every opportunity to recognise all the festive occasions. So for this Valentine’s Day, we are making one of our seafood favourites – Ink Squid Seafood Pasta with White Wine Butter Sauce.

Believe it or not, this pasta dish, that 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, 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!

Squid Ink Pasta with Seafood

The one thing that we did make an effort with is pasta itself. We made our very own squid ink pasta – black as the night and with a hint of the flavours of the ocean!

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:

But 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.

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, this Squid Ink Pasta with Seafood is to die for! The best thing is, it’s easy enough for a weeknight dinner and certainly majestic enough to impress guests!

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


How to Make Squid Ink Pasta with Seafood and White Wine Sauce?

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 separately from roughly chopped parsley leaves. Weigh out your butter and white wine.

Squid Ink Pasta with Seafood

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 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! This dish is perfect with a slice of crusty bread to mop up the sauce at the bottom of your pasta bowl!


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

Squid Ink Pasta with Seafood

Squid Ink Seafood Pasta in White Wine Sauce

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 squid ink linguine for a decadent showstopper dish! Whichever option you use, our Squid Ink Seafood Pasta in White Wine Sauce is one of the most delicious pasta dishes on our Italian cuisine inspired recipe list!
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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 above)
  • 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!

Nutrition

Calories: 548kcalCarbohydrates: 83gProtein: 33gFat: 3gSaturated Fat: 1gCholesterol: 228mgSodium: 742mgPotassium: 596mgFiber: 4gSugar: 7gVitamin A: 1120IUVitamin C: 59mgCalcium: 199mgIron: 5mg
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Squid Ink Pasta with Seafood

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