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Squid Ink Pasta with Lemon and Herbs

This striking dish features black squid ink pasta coated in a glossy, smoky ink sauce, balanced with bright lemon and fresh parsley. The process involves cooking the pasta to al dente, creating a fragrant garlic and chili oil base, and gently tossing everything together for a vibrant, visually dramatic meal with a rich, smoky flavor and lively citrus notes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Seafood
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g black squid ink pasta preferably fresh or high-quality dried
  • 2 cloves garlic minced
  • 1 teaspoon chili flakes adjust to taste
  • 60 ml white wine preferably dry
  • 1 lemon lemon juiced
  • 2 tablespoons olive oil extra virgin preferred
  • 2 tablespoons chopped fresh parsley for garnish
  • to taste salt for cooking pasta 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, adding enough salt to taste like the sea.
  2. Add the squid ink pasta to the boiling water and cook for about 8-10 minutes, stirring occasionally until al dente with a slight resistance when bitten.
  3. While the pasta cooks, heat olive oil in a deep skillet over medium heat until it shimmers and begins to gently crackle.
  4. Add the minced garlic and chili flakes to the hot oil, cooking for about 1 minute until fragrant and golden, making sure not to burn the garlic.
  5. Stir in the squid ink, cooking for 30 seconds until it darkens and becomes fragrant, then pour in the white wine, allowing it to bubble and reduce slightly for about 2 minutes.
  6. Drain the pasta, reserving a cup of the cooking water, then add the pasta directly into the ink sauce in the skillet.
  7. Toss the pasta gently with tongs to coat it evenly with the sauce, loosening it with a splash of the reserved cooking water if needed to achieve a glossy, clingy sauce.
  8. Squeeze the fresh lemon juice over the pasta and sprinkle with chopped parsley, then toss again to incorporate the bright flavors.
  9. Finish with a drizzle of olive oil, taste and adjust salt or chili flakes if desired, then serve immediately for the best flavor and texture.

Notes

Ensure not to burn the garlic; keep the heat moderate. Use the reserved pasta water to adjust the sauce consistency if it becomes too thick or sticky. Serve immediately for optimal flavor and appearance.