📝 About This Recipe
Transport yourself to the sun-drenched canals of Venice with this dramatic, jet-black masterpiece. This iconic coastal Italian dish marries the briny, umami-rich depth of squid ink with tender rings of calamari and a hint of spicy chili. It is a sophisticated, visually stunning meal that captures the true essence of the Adriatic Sea in every silky bite.
🥗 Ingredients
The Pasta
- 500 grams Linguine Nero di Seppia (high-quality dried squid ink pasta)
- 2 tablespoons Sea Salt (for the pasta water)
The Seafood & Aromatics
- 500 grams Fresh Calamari (cleaned, bodies cut into rings, tentacles kept whole)
- 4 tablespoons Extra Virgin Olive Oil (cold-pressed Italian oil preferred)
- 4 cloves Garlic (thinly sliced)
- 1 Shallot (finely minced)
- 1/2 teaspoon Red Chili Flakes (adjust to preferred heat level)
The Sauce Base
- 1/2 cup Dry White Wine (such as Pinot Grigio or Vermentino)
- 2 teaspoons Pure Squid Ink (available in small sachets or jars)
- 1 cup Cherry Tomatoes (halved)
- 1 tablespoon Tomato Paste (for body and richness)
- 2 pieces Bottarga or Anchovy Fillets (anchovies melted into oil for umami depth)
Finishing Touches
- 1/4 cup Fresh Italian Parsley (finely chopped)
- 1/2 Lemon (zested and juiced)
- 1 tablespoon Unsalted Butter (cold, for emulsifying the sauce)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Add the sea salt—it should taste like the ocean to properly season the pasta from within.
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2
In a large, deep skillet or sauté pan, heat the extra virgin olive oil over medium-low heat. Add the sliced garlic and minced shallots.
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3
Sauté the aromatics gently for about 3-4 minutes until translucent and fragrant, but do not let the garlic brown or it will become bitter.
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4
Add the anchovy fillets (if using) and chili flakes. Stir until the anchovies have completely dissolved into the oil.
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5
Increase the heat to medium-high and add the calamari rings and tentacles. Sear for just 1-2 minutes until they turn opaque. Remove the calamari with a slotted spoon and set aside to prevent overcooking.
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6
Add the tomato paste to the pan and cook for 1 minute, then toss in the cherry tomatoes. Cook until they begin to burst.
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7
Deglaze the pan with the white wine, scraping up any brown bits from the bottom. Let the wine reduce by half.
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8
Whisk the squid ink into the wine mixture until the sauce is a deep, glossy black. Reduce heat to low.
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9
Drop the linguine into the boiling water. Cook for 2 minutes less than the package instructions; the pasta should be very 'al dente' as it will finish in the sauce.
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10
Before draining, reserve 1 cup of the starchy pasta cooking water. This is liquid gold for your sauce!
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11
Transfer the linguine directly into the skillet with the black sauce. Add 1/2 cup of the reserved pasta water.
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12
Toss the pasta vigorously over medium heat for 2 minutes, allowing it to absorb the sauce. Add more pasta water if it looks too dry.
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13
Return the calamari to the pan. Add the cold butter, lemon juice, and half of the parsley. Toss until the sauce is creamy and coats every strand.
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14
Remove from heat. Taste and adjust seasoning with salt if necessary, though the ink and pasta water are naturally salty.
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15
Plate immediately, garnishing with the remaining parsley, lemon zest, and an extra drizzle of high-quality olive oil.
💡 Chef's Tips
Always reserve more pasta water than you think you need; the squid ink sauce can thicken quickly and needs that starch to stay silky. If you cannot find squid ink pasta, use regular linguine and double the amount of squid ink added to the sauce. Be careful when handling pure squid ink as it can stain wooden spoons and countertops; use stainless steel utensils if possible. Do not overcook the calamari; it only needs a flash in the pan to stay tender and avoid a rubbery texture. Avoid adding cheese (like Parmigiano) to this dish; Italian tradition dictates that seafood and cheese are rarely paired, as cheese masks the delicate brine of the ink.
🍽️ Serving Suggestions
Pair with a crisp, high-acid white wine like a Greco di Tufo or a chilled Falanghina to cut through the richness. Serve with a side of charred crusty sourdough bread to mop up the extra black sauce (the 'scarpetta'). A simple arugula salad with a sharp lemon vinaigrette provides a refreshing peppery contrast to the savory pasta. For an extra touch of luxury, top with a spoonful of salmon roe or grated Bottarga before serving. Finish the meal with a light lemon sorbet to cleanse the palate after the deep umami flavors.