📝 About This Recipe
This elegant fusion dish marries the dramatic, oceanic depth of Italian squid ink pasta with the savory, fermented soul of Japanese white miso. The result is a 'Wafu' masterpiece where the salty brine of the sea meets a silky, golden butter sauce that clings perfectly to every dark strand. It is a sophisticated, visually stunning meal that balances complex umami notes with a bright burst of citrus and heat.
🥗 Ingredients
Pasta
- 500 grams Squid Ink Linguine (dried or fresh)
- 2 tablespoons Kosher Salt (for the pasta water)
The Miso-Butter Base
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 3 tablespoons White Miso Paste (Shiro Miso) (milder and sweeter than red miso)
- 2 tablespoons Extra Virgin Olive Oil
- 4 cloves Garlic (thinly sliced)
- 1 large Shallot (finely minced)
- 1/2 teaspoon Red Chili Flakes (adjust to heat preference)
Aromatics and Body
- 1/4 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1.5 cups Cherry Tomatoes (halved)
- 1 cup Reserved Pasta Water (starchy water is essential for the emulsion)
- 1/2 piece Lemon Juice (freshly squeezed)
Garnish and Finish
- 1 sheet Toasted Nori (cut into fine ribbons (kizami nori))
- 2 tablespoons Fresh Chives (finely chopped)
- 1 teaspoon Lemon Zest
- 1 teaspoon Furikake (optional, for extra texture)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Add 2 tablespoons of kosher salt. The water should taste like the sea.
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2
While the water heats, prepare your miso slurry. In a small bowl, whisk the 3 tablespoons of white miso with 2 tablespoons of warm water until smooth and lump-free. Set aside.
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3
Add the squid ink linguine to the boiling water. Cook for 1-2 minutes less than the package directions (al dente). It will finish cooking in the sauce.
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4
In a large skillet or wide pan, heat the olive oil and 1 tablespoon of butter over medium heat.
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5
Add the sliced garlic and minced shallots. Sauté for 2-3 minutes until fragrant and translucent, but do not let the garlic brown.
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6
Add the cherry tomatoes and red chili flakes to the skillet. Increase heat to medium-high and cook for 4-5 minutes until the tomatoes begin to blister and soften.
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7
Deglaze the pan with the white wine, scraping up any flavorful bits from the bottom. Let the wine reduce by half.
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8
CRITICAL STEP: Before draining the pasta, carefully scoop out 1 cup of the starchy pasta water and set it aside.
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9
Drain the pasta and add it directly into the skillet with the tomatoes and aromatics.
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10
Pour in the miso slurry and 1/2 cup of the reserved pasta water. Toss vigorously with tongs to coat the noodles.
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11
Add the remaining 3 tablespoons of butter. Continue to toss over medium heat for 2 minutes. The butter and starchy water will emulsify with the miso into a creamy, glossy sauce.
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12
If the pasta looks too dry, add more pasta water a tablespoon at a time until the sauce is silky and clings to the linguine.
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13
Turn off the heat. Stir in the lemon juice and lemon zest to brighten the flavors.
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14
Divide the pasta among four warmed bowls. Ensure each portion gets a generous amount of the blistered tomatoes.
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15
Garnish with the toasted nori ribbons, fresh chives, and a sprinkle of furikake if using. Serve immediately.
💡 Chef's Tips
Always use white miso (Shiro) for this recipe; red miso is too pungent and will overwhelm the delicate squid ink flavor. Never skip the pasta water! The starch is the 'glue' that binds the miso and butter into a cohesive sauce rather than a greasy mess. If you cannot find squid ink pasta, use regular linguine and add 1 teaspoon of jarred squid ink to the sauce during the wine reduction step. To get the best 'blister' on the tomatoes, don't stir them too often once they hit the hot oil; let them sit for a minute to char. Ensure your butter is cold when adding it at the end; this helps create a more stable emulsion for a professional glossy finish.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Vermentino or a dry Japanese Saké. Serve with a side of lightly charred broccolini seasoned with sesame oil and sea salt. A simple arugula salad with a ginger-soy vinaigrette provides a peppery contrast to the rich miso. For an extra touch of luxury, top each serving with a pan-seared scallop or a piece of grilled calamari.