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 (also known as Spaghetti Al Nero Di Seppia) is one of the most delicious pasta dishes on our Italian cuisine-inspired recipe list!
Love the impact adding squid ink (or cuttlefish ink) to dishes have? Try our jet black Squid Ink Risotto with Seafood next time!
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
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 and for a dinner party! 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!
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!
Alternatively, go all out and make your own squid ink pasta at home from scratch!
How To Make Squid Ink Pasta From Scratch?
If you’d like to make your own pasta, head to our article on homemade pasta 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 black ink of a squid to your eggs 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! 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).
Place flour on a work surface and make a well in the middle. Pour the squid ink egg micture into the well and start bringing the dough together with your hands. Knead the pasta dough for about 10 minutes. If it feels too dry, add a little cold water.
The dough can also be made in a stand mixer fitted with a dough hook attachment.
Wrap the ball of dough in plastic wrap and leave it to rest for 30 minutes-1 hours before rolling it out and cutting it into spaghetti and linguine using a pasta rollers.
Read more on the method for making your pasta dough here.
Making Ahead & Storage
You can make your pasta in advance (but no more than 24 hours ahead of time). Once you made it, place the squid ink pasta on a large sheet of baking parchment or a floured board (use semolina flour if you have any). Leave it uncovered at room temperature to dry out slightly (for 15-30 minutes).
Generously sprinkle your pasta with flour again just before refrigerating. Place portions of shaped pasta in a large airtight container in a single layer, if possible. Alternatively, cover with cling film and place in a large plastic bag to protect the pasta from the damp fridge environment as much as possible.
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 local grocery store. 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 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!
- frozen cooked seafood mix (clams, prawns/ shrimp, squid): defrosted thoroughly. You can use fresh seafood in this recipe, but make sure to cook the seafood for longer.
- squid ink spaghetti or linguine: shop-bought dreid spagetti or fresh squid ink pasta made from scratch (see recipe above or in the notes in the recipe card).
- parsley: chopped, stalks and leaves kept separately. Fresh basil would work in this recipe too.
- fresh garlic cloves: peeled and finely chopped or minced.
- baby plum or cherry tomatoes: halved or quartered, depending on their size.
- dry white wine: we encourage you to use dry wine that you like to drink as opposed to cooking wine in your squid ink pasta sauce. Sauvignon Blanc or Pinot Grigio are both fine choices.
- butter: salted or unsalted, simply adjust the amount of salt used to season.
- red chilli: finely chopped. Or you may use about 1 teaspoon of red chilli flakes.
- olive oil.
If you’re excited, let’s jump into the recipe below!
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 in a large pot of water. 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).
Sauce For Black Squid Ink Pasta
Whilst this sauce works with any regular pasta (like regular spaghetti), it is a particularly perfect match with black pasta, made with squid ink.
About 5 minutes before your pasta is ready, heat 2 tablespoon of olive oil and melt butter in a large skillet on low-medium heat. Add the smashed garlic, parsley stalks and a pinch of salt and black 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 cooked pasta and add to the seafood pan. Add the fresh parsley leaves and a drizzle of olive oil. Toss for another 30 seconds to coat the pasta in the sauce over low heat.
Serve immediately, garnished with red pepper flakes and extra parsley if you wish!
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!
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 🙂
The squid ink taste in pasta isn’t prominent. Black pasta tastes just like plain pasta with a subtle briny flavor, but once it’s mixed with the sauce, wine and seafood flavours take over! If you really dislike the idea of using squid ink, try it with black coloring instead.
Squid ink is a dark, viscous liquid obtained from the ink sacks of squid. It is often used in culinary applications to add a unique flavor and color to dishes, such as pasta and risotto.
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 squid ink linguini bowl! Make a simple sourdough bread, focaccia or ciabatta and serve it alongside this Italian Squid Ink Pasta recipe. A glass of wine you used in the sauce makes a perfect pairing too!
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:
- Sweet Potato Gnocchi with Garlic Parmesan Sauce
- Spaghetti Aglio e Olio
- Green Pasta (Pea & Spinach Pasta)
- Creamy Chicken and Bacon Pasta
- Easy Lentil ‘Meatballs’ with Spaghetti
- Tagliatelle with Feta, Tenderstem Broccoli and Fried Lemon
Squid Ink Pasta with Seafood
- 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 halved
- 120 ml dry white wine
- 30 g butter
- 1 red chilli finely chopped
- olive oil
- 2 slices of crusty bread to serve (optional)
- 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 tablespoon 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!