Best Squid Ink Pasta Recipes

SQUID INK PASTA WITH SHRIMP & CHERRY TOMATOES

Steps:

• Bring a large pot of salted water to a boil.
• In a large skillet heat olive oil on medium-high heat until hot. Add the garlic. Cook, stirring occasionally, 1-2 minutes, or until lightly browned and fragrant. Add the tomato paste. Cook, stirring frequently, 30 seconds to 1 minute, or until dark red. Add the cherry tomatoes, white wine, ¼ cup water and red pepper flakes; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until tomatoes are softened.
• Cook the pasta to al dente, reserving ½ cup of the pasta cooking water, drain the pasta.
• While the pasta cooks, add the shrimp to tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until cooked.
• Add the cooked pasta, butter, lemon zest, lemon juice and half the reserved pasta cooking water to the skillet with the shrimp & tomatoes. Cook, stirring frequently, 2-3 minutes, or until the pasta is coated in the sauce; season with salt and pepper to taste. (If the sauce seems dry, add in some of the reserved pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in half the basil.
• Garnish with remaining basil and serve.

SQUID INK PASTA SAUCE

Steps:

• First of all: fill a large and high pan with water, season with a good dash of salt and bring this to a rolling boil over high heat. Once boiling, add the spaghetti. Cook the spaghetti until tender and then drain.
• Clean the baby squid. Gently pull the head and tentacles out of the body. Then chop off the head right under the eyes of the squid so the tentacles are still in one piece. Discard the part with the eyes and slimy bits still attached.
• Now stick your fingers inside the body and pull out as much of the slimy guts as you can. Also remove the quill, the kind of plastic spine that is inside. Then rinse the body under cold running tap water and let it drain a little. Slice the squid body into little rings.
• Set the cleaned squid aside until needed later. Peel the garlic cloves and mash them finely under the blade of your knife. Pour the olive oil in a medium saucepan and add the garlic mash.
• Place the pan over medium heat and gently fry the garlic for 2 minutes without browning or burning. Then add the cleaned squid to the pan.
• Stir well and cook for 2 minutes until the squid turns pink. Season with a tiny pinch of salt (the squid ink will also be salty so don't exaggerate) and the spicy paprika powder.
• Now add the squid ink to the pan (you can keep some of the cooked pink squid aside for garnish if you like).
• Stir well until the ink is creamy and coats the cooked squid.
• Add the cooked and drained spaghetti to the ink sauce.
• Stir well. The spaghetti should be entirely black. Check the seasoning and add extra salt or paprika powder to taste if necessary. Divide the spaghetti over deep plates. Garnish with the freshly chopped basil and the cooked squid if you kept any aside earlier on. Serve hot.

SQUID INK PASTA

Steps:

• Bring a large pot of salted water to a boil. Add the squid ink pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining. Drain and keep aside.
• In a large skillet melt butter over medium heat. Add the shrimp, season with salt and black pepper. Saute for 1-2 minutes on each side, then transfer to a plate.
• Put the tomatoes in the same skillet. Season with salt and red chili flakes. Cook until the tomatoes start to pop, about 3-4 minutes. Add the garlic and cook until fragrant, about 40-50 seconds.
• Reduce the heat to low, add 1/4 cup of reserved pasta water, honey , lemon juice and zest. Season with salt and pepper. Bring to a simmer and cook for 5-7 minutes or until the sauce thicken slightly.
• Add the cooked pasta and shrimp. Mix well. If needed , add more pasta water to thin the sauce.
• Divide the pasta between the bowls and top with burrata and shaved parmesan cheese. Enjoy!

SQUID INK PASTA WITH WHITE WINE CREAM SAUCE

Steps:

• Fill a large pot with water and bring to a boil. Add pasta and cook according to pasta directions. No need to add extra salt, as this pasta has a salty taste. Drain and return to the pot, tossing with 2 tablespoons butter to coat the pasta and prevent it from sticking.
• While the pasta cooks, heat a large skillet to medium-high heat. When hot, add 4 tablespoons butter. Do not allow to get too hot or the butter will burn.
• Add scallops, searing on each side for 2 minutes. Remove and set aside. Add shrimp, cooking until pink and slightly curled. Remove and set aside.
• Add remaining butter, shallots, and garlic, stirring for 2 minutes. Add flour, scraping up butter and bits to a paste.
• While stirring, pour in white wine to deglaze the pan. Bring to a boil, reducing slightly.
• Stir in lemon zest, heavy cream, crushed red pepper, Parmesan cheese, and parsley. Season with fine sea salt and pepper. Return seafood to the pan, spooning sauce over to reheat for approximately 2-3 minutes. The sauce should be a loose, creamy sauce, but not heavy.
• Divide squid ink spaghetti and seafood between bowls, spooning sauce over top. Garnish with shaved Parmesan cheese and grape tomatoes.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings!

SQUID INK PASTA

Steps:

• Combine the flour, squid ink, eggs and 5 ounces water in a stand mixer until a dough forms. Use a pasta machine according to the manufacturer's instructions and make tagliolini.
• Steam the clams in a large pot in 1 inch of water until they open wide. Remove the clams to a bowl. Add the garlic, Fresno chile, olive oil, wine, butter, cherry tomatoes and parsley and cook until it reduces.
• Cook the pasta in a large pot of salted water until al dente. Toss with the sauce, then divide among 4 plates. Top each with some sea urchin and clams and serve immediately.

SQUID INK PASTA WITH SHRIMP AND CHERRY TOMATO SAUCE

Steps:

• Add the shrimp shells to a small pot and cover with water. Bring to a boil and allow to simmer until it has reduced by half. Strain and keep on the heat at a low simmer until ready to use.
• Add the olive oil, fennel, onions, a pinch of salt and crushed red pepper flakes in a saute pan over medium heat. Let the fennel and onions cook until translucent. Then add the tomatoes, garlic, oregano and white wine. Let it reduce until there is about 1/4 cup of liquid left. Then add the squid, shrimp and 1/2 cup of the shrimp stock. Stir in the parsley.
• Cook the fresh squid ink pasta in salted boiling water until tender, but still has a bite. Add the cooked pasta to the saute pan and toss to coat. Garnish the pasta with fennel fronds, a drizzle of olive oil and grated Parmesan.
• Mound the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely is better here). Crack the eggs into the hole and add the egg yolk, olive oil, squid ink and some salt.
• Using a fork, beat the eggs together with the olive oil, squid ink and salt; then begin to incorporate the flour into the egg mixture, being careful not to break the sides of the well or else the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together into a homogeneous mixture, THEN you can start kneading.
• When kneading, it is VERY important to put your body weight into it; get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader, or 10 to 15 minutes for an inexperienced kneader. Put your body weight into it; you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
• When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let it rest for at least 20 to 30 minutes. If using immediately, do not refrigerate.
• Roll and cut the pasta into the desired shape.
• How smooth and supple!

4-INGREDIENT SQUID INK PASTA RECIPE BY TASTY

Steps:

• Boil some water in a pot. Add a little bit of black salt and add in the squid ink pasta. Boil until the pasta is cooked.
• Chop up some black garlic. In a pan add some vegetable oil and add in the chopped black garlic. Sauté until its cooked.
• Add in the cooked pasta and sauté.
• Add in a tablespoon of black truffle sauce & sprinkle some salt on top. Mix well & serve hot!