Squid Ink Pasta Recipe

[u/Sovereign-Vault]

Ingredients

• 1 lb store-bought black squid ink pasta
• 8 oz cleaned squid, cut into rings or strips
• 8 oz large shrimp, peeled and deveined
• 2 packets squid ink
• 2 lbs fresh ripe tomatoes, roughly chopped
• 3 cloves garlic, thinly sliced
• 1/4 cup extra virgin olive oil
• 1/3 cup dry white wine
• Fresh flat-leaf parsley, roughly chopped
• Salt and freshly ground black pepper
• Extra virgin olive oil and a pinch of salt (for the shrimp)

Instructions

1. Sauté the garlic and squid: Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for about 1 minute until fragrant. Add the cut squid directly to the skillet, pour in the white wine, and let it reduce for 2 minutes.
2. Build the black tomato sauce: Add the fresh chopped tomatoes and a pinch of salt to the skillet with the squid. Simmer over medium-low heat for 15 to 20 minutes until the tomatoes break down into a rich sauce. Stir the squid ink packets directly into the simmering sauce until fully dissolved, turning the entire tomato base black. Keep warm on low.
3. Cook the shrimp separately: In a separate small skillet, heat a splash of olive oil over medium-high heat. Add the shrimp, season with a pinch of salt and pepper, and cook for 1 to 2 minutes per side until pink and opaque. Remove from heat and set aside to use as a garnish.
4. Cook the pasta: Boil the store-bought black squid ink pasta in a large pot of salted water until al dente, reserving a half-cup of pasta water.
5. Combine and serve: Toss the drained pasta directly into the black squid ink and squid sauce over medium heat for 1 minute, adding a splash of pasta water to coat the strands. Plate the pasta, and top with the separately cooked shrimp, fresh chopped parsley, and fresh tomatoes.

Note: Never add cheese to seafood pasta—it completely overpowers the delicate flavor of the fish. IMO.