📝 About This Recipe
This striking dish captures the essence of the Venetian coast, pairing the dramatic, briny depths of squid ink pasta with tender, buttery calamari. The jet-black noodles provide a sophisticated backdrop for a vibrant sauce of San Marzano tomatoes, dry white wine, and a hint of red chili heat. It is a visually stunning masterpiece that delivers a complex oceanic flavor profile, perfect for a romantic dinner or a high-end dinner party.
🥗 Ingredients
The Pasta
- 1 pound Squid Ink Linguine or Spaghetti (high-quality dried or fresh)
- 2 tablespoons Kosher Salt (for the pasta water)
The Seafood
- 1 pound Fresh Calamari (cleaned, bodies cut into 1/2-inch rings, tentacles left whole)
- 2 tablespoons Extra Virgin Olive Oil (for searing)
The Aromatics and Sauce
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 4 pieces Garlic Cloves (thinly sliced)
- 1 large Shallot (finely minced)
- 1/2 teaspoon Red Chili Flakes (adjust to taste)
- 1/2 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 cup Cherry Tomatoes (halved)
- 1 tablespoon Tomato Paste (double concentrated)
- 2 tablespoons Unsalted Butter (cold, cubed)
Finishing Touches
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 piece Lemon (zested and cut into wedges)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Bring a large pot of heavily salted water (it should taste like the sea) to a rolling boil.
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2
Pat the cleaned calamari rings and tentacles very dry with paper towels. This is crucial for achieving a proper sear rather than steaming the meat.
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3
In a large skillet or wide pan, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the calamari in a single layer (work in batches if necessary).
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4
Sear the calamari for just 60-90 seconds until opaque and slightly golden. Immediately remove from the pan and set aside on a plate; do not overcook or they will become rubbery.
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5
Wipe out the skillet and add the remaining 3 tablespoons of olive oil over medium heat. Add the sliced garlic, minced shallots, and chili flakes.
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6
Sauté the aromatics for 2-3 minutes until the shallots are translucent and the garlic is fragrant but not browned.
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7
Stir in the tomato paste and cook for 1 minute to deepen its flavor. Add the halved cherry tomatoes and cook for 3-4 minutes until they begin to burst.
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8
Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3 minutes.
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9
While the sauce simmers, drop the squid ink pasta into the boiling water. Cook according to package directions, but aim for 1-2 minutes before 'al dente' as it will finish in the sauce.
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10
Before draining, reserve at least 1 cup of the starchy pasta cooking water.
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11
Add the undercooked pasta directly into the skillet with the sauce. Pour in 1/2 cup of the reserved pasta water and the cold butter cubes.
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12
Toss vigorously over medium heat for 2 minutes. The butter and pasta starch will emulsify into a glossy, velvety sauce that coats every strand.
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13
Fold the seared calamari and any accumulated juices back into the pan. Add the fresh parsley and lemon zest, tossing for 30 seconds just to warm through.
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14
Taste and adjust seasoning with flaky sea salt or more chili flakes if desired. If the pasta looks dry, add a splash more pasta water.
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15
Divide among warm bowls and serve immediately with a lemon wedge on the side.
💡 Chef's Tips
Dry the calamari thoroughly before cooking; moisture is the enemy of a good sear. Don't overcook the garlic; if it turns dark brown, it will taste bitter and ruin the delicate seafood flavor. Always reserve more pasta water than you think you need; it is the secret to a restaurant-quality glossy sauce. If you can't find squid ink pasta, you can use regular linguine and add 1 teaspoon of jarred squid ink to the sauce during the wine reduction step. Use a high-quality dry wine you would actually drink; avoid 'cooking wines' which are overly salty.
🍽️ Serving Suggestions
Pair with a crisp, chilled Vermentino or a dry Rosé to cut through the richness. Serve with a side of charred broccolini tossed in lemon and garlic. A crusty loaf of ciabatta is essential for mopping up the remaining briny sauce. Start the meal with a light arugula and fennel salad with a citrus vinaigrette. Avoid topping this with parmesan cheese; Italian tradition dictates that dairy cheese is rarely paired with seafood pasta.