squid-ink-pasta

Prep Time: 20 minutes  |  Cook Time: 25 minutes  |  Total Time: 45 minutes
Servings: 4 servings  |  Difficulty: Medium  |  Cuisine: Italian

Ingredients

• 1 lb fresh squid, cleaned and sliced into rings
• 1 lb spaghetti
• 3 tbsp squid ink
• 4 cloves garlic, minced
• 1/4 cup white wine
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste
• Fresh parsley for garnish
• Red pepper flakes (optional)

Instructions

1. Bring a large pot of salted water to boil and cook spaghetti according to package directions.
2. Heat olive oil in a large pan over medium-high heat and sauté garlic until fragrant, about 1 minute.
3. Add squid rings and cook for 2-3 minutes until slightly opaque.
4. Deglaze the pan with white wine and let it reduce by half.
5. Stir in the squid ink until well combined and the sauce turns black.
6. Season with salt, pepper, and red pepper flakes if desired.
7. Drain pasta and toss with the squid ink sauce.
8. Garnish with fresh parsley and serve immediately.

Tips & Notes

• Use fresh squid for best flavor and texture
• Don’t overcook the squid or it will become rubbery
• Squid ink can stain, so be careful when handling
• Reserve some pasta water to adjust sauce consistency if needed
• Quality olive oil makes a significant difference in this simple dish

Nutrition Notes

High in protein and selenium. Squid is a lean seafood rich in B vitamins. This dish is relatively low in calories when prepared with moderate olive oil.