Squid Ink Pasta With Seafood and 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 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!

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:

• 200g 00 flour
• 2 medium eggs
• 4g squid ink (1 packet) – we love Nortindal

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.

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!

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 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 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!

Recipe FAQs

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:

• Sweet Potato Gnocchi with Garlic Parmesan Sauce
• Green Pasta (Pea & Spinach Pasta)
• Creamy Chicken and Bacon Pasta
• Easy Lentil ‘Meatballs’ with Spaghetti
• Tagliatelle with Feta, Tenderstem Broccoli and Fried Lemon

Recipe Card

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!

4.92 from 12 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner, Main Course

Cuisine Italian, Mediterranean

Servings 2 portions

Calories 548 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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 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!

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:

• 200g 00 flour
• 2 medium eggs
• 4g squid ink (1 packet) – we love Nortindal

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

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