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!

4.94 from 16 votes

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Prep Time 10

Cook Time 15

Total Time 25

Course Dinner, Main Course

Cuisine Italian, Mediterranean

Servings 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 halved
120 ml dry 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

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:

- 200g 00 flour

- 2 medium eggs

- 4g squid ink (1 packet) - we love Nortindal

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.

Nutrition

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

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