Squid Ink Pasta with Seafood
A dramatic, ocean kissed pasta that brings briny sweetness to your table, with tender shrimp, clams, and calamari in a silky tomato wine sauce and deep black squid ink ribbons.
The first time you stir the squid ink into the pasta dough, the kitchen fills with a clean, marine aroma and the strands turn a glossy inky black that looks almost unreal against the bright tomatoes and shimmering seafood.
This is the kind of dish you make when you want to impress without stressing, using a quick pan sauce of garlic, white wine, and tomatoes that hugs every slippery noodle and tender piece of shell.
I learned to love squid ink pasta on late night coastal walks, when the air smelled of salt and the harbor lights flickered on over waves, and this recipe brings that feeling home in a bowl.
Recipe at a Glance
Ingredients
Squid Ink Pasta
Seafood and Sauce
Finish and Serve
Substitutions & Variations
Step-by-Step Instructions
Make the squid ink pasta dough
In a large bowl, whisk the flour and salt, make a well in the center, and add the eggs, squid ink paste, and olive oil. Stir with a fork until a shaggy dough forms, then switch to your hands and knead, adding water a teaspoon at a time if the dough feels dry, until smooth and slightly elastic, about 8 to 10 minutes. Wrap tightly in plastic wrap and let rest at room temperature for 20 minutes so the gluten relaxes and the color turns deep and even.
Prep the seafood
Pat the shrimp, scallops, or calamari completely dry with paper towels and season lightly with salt and pepper. If using clams or mussels, scrub them well and discard any that are open or broken.
Cook the pasta dough
Cut the dough into four portions and roll each through a pasta machine on the widest setting, folding and rolling until smooth and thin. Switch to progressively narrower settings until you reach your desired thickness, typically somewhere between 4 and 6 on most machines. Dust lightly with flour, cut into long ribbons, and lay them on a floured towel or baking sheet until ready to cook.
Sauté the aromatics
In a wide pan large enough to hold the pasta later, warm the olive oil over medium heat. Add the sliced garlic and cook, stirring frequently, until just fragrant and pale golden, about 1 to 2 minutes so it infuses the oil without burning.
Deglaze with wine
Pour in the white wine, scrape the bottom of the pan to lift any browned bits, and simmer until the wine reduces by about half and the alcohol smell cooks off, leaving a concentrated, slightly tart base.
Build the tomato sauce
Stir in the crushed tomatoes, oregano, and red pepper flakes, season with a pinch of salt and pepper, and let it bubble gently for 5 to 8 minutes so the tomato flavor deepens and the sauce thickens slightly.
Cook the seafood
Increase the heat to medium high, add the shrimp and scallops (or calamari), and cook, turning once, just until the shrimp turn pink and opaque and the scallops develop a light golden sear, about 2 to 3 minutes per side. Do not overcook, or they will become tough and rubbery.
Cook and combine the pasta
Bring a large pot of well salted water to a rolling boil, cook the squid ink ribbons according to package directions or until just tender, usually 1 to 2 minutes. Reserve about half a cup of pasta water, then transfer the pasta directly into the seafood sauce and toss gently to coat, loosening the pan juices with a splash of reserved pasta water if needed.
Finish with brightness
Remove the pan from heat, sprinkle in the chopped parsley and lemon zest, and toss to combine. The parsley should stay vivid green and the lemon should perfume the whole pot, cutting through the richness of the ink and seafood.
Serve and finish
Divide the glossy black pasta among warm bowls, letting the sauce and seafood spoon over the top. Drizzle a little extra virgin olive oil over each serving, add an extra twist of lemon at the table, and serve immediately while the seafood is just tender and the pasta is silky.
Pro Baker Tips
Storage & Serving Notes
Serving Suggestions
Serve this show stopping dish in shallow bowls to show off the black pasta and bright red sauce.
Frequently Asked Questions
Go Make It!
This squid ink pasta with seafood turns an everyday weeknight dinner into a little seaside celebration, with dramatic black ribbons, tender ocean sweetness, and a bright, easy pan sauce that feels special yet simple to pull off.