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