Go Back

Squid Ink Pasta with Lemon and Herbs

Squid ink pasta is a striking dish that combines the ocean’s depth with bright citrus and fresh herbs. The process involves cooking the pasta to al dente, then creating a glossy ink sauce with garlic, white wine, and lemon, which coats the pasta beautifully. The final dish has a smoky, briny flavor with a lively, citrusy finish and a vibrant black appearance.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Seafood
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g black pasta (squid ink pasta) preferably fresh or dried
  • 2 cloves garlic minced
  • 1 pinch chili flakes adjust to taste
  • 120 ml white wine preferably dry
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1/4 cup chopped parsley fresh
  • to taste salt for water and seasoning

Equipment

  • Large pot
  • Deep skillet or sauté pan
  • Tongs or pasta spoon
  • Measuring spoons and cups
  • Knife and chopping board

Method
 

  1. Bring a large pot of salted water to a rolling boil, tasting like the sea. Add the black pasta and cook according to package instructions, about 8-10 minutes, until al dente. Drain, reserving a cup of cooking water.
  2. While the pasta cooks, heat olive oil in a deep skillet over medium heat until shimmering and warm, about 160°C (320°F).
  3. Add minced garlic and chili flakes to the skillet. Sauté for about 1 minute until fragrant and golden, listening for a gentle sizzling sound. The garlic should turn a light golden hue.
  4. Stir in the squid ink, cooking for 30 seconds, which will deepen the color and aroma. Pour in the white wine and let it bubble and reduce slightly for about 2 minutes, creating a glossy, fragrant sauce.
  5. Add the drained pasta into the skillet with the ink sauce. Toss gently with tongs or a pasta spoon to coat each strand evenly, adding a splash of reserved pasta water if needed to loosen the sauce and achieve a silky, glossy finish.
  6. Finish the dish by squeezing fresh lemon juice over the pasta, then sprinkle with chopped parsley. Drizzle a little extra olive oil for richness, then give everything a final toss.
  7. Serve immediately on warm plates, showcasing the striking black color contrasted with vibrant green herbs and bright lemon. Enjoy the smoky, briny flavor with a citrus kick in every bite!

Notes

Ensure not to burn the garlic; cook until fragrant. Adjust chili flakes to your heat preference. Use reserved pasta water to perfect the sauce's consistency. Serve immediately for the best flavor and texture.