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    Home » Pasta Recipes » Black Squid Ink Pasta With The Best White Wine Sauce

    Black Squid Ink Pasta With The Best White Wine Sauce

    Published: May 19, 2023 by Helen·

    Jump to Recipe Print Recipe
    Close up of a plate of black squid ink pasta topped with samphire and lemon zest.
    A white plate of black squid ink pasta topped with samphire and cooked prawns with a small dish of samphire and slices of lemon on the side.
    Two white plates of black squid ink pasta topped with samphire and cooked prawns with a small dish of samphire and a slice of lemon on the side.

    Black squid ink pasta (also known as spaghetti al nero di seppia), coated in the best rich and briny white wine sauce with juicy prawns/shrimp. Ready in just 30 minutes, this one is swift yet impressive and worthy of any occasion.

    Two white plates of black squid ink pasta topped with samphire and cooked prawns with a small dish of samphire and a slice of lemon.

    Whether you're looking to relive that amazing holiday dish, planning a cosy romantic dinner, or throwing a dinner party, you can get ready for a whirlwind of flavours that will leave anyone in awe. Plus, with its mesmerizing jet-black colour, this is the perfect pasta for Halloween.

    When unexpected guests arrive, easy pasta recipes become a true lifesaver. Try out these crowd-pleasers like the tantalizing Harissa Pasta with Prawns, Spicy Miso Pasta, or the luxuriously Creamy White Wine Pasta sauce. You'll have a delicious meal ready in no time!

    The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!

    Jump to:
    • 4 Reasons why you'll love this recipe
    • 🛒 Key ingredients:
    • Substitutions and variations:
    • 🧑‍🍳 Recipe steps
    • 🍽️ Serving suggestions
    • Expert Tips
    • 🙋 Recipe FAQs
    • 😋 Check out my other shrimp/prawn recipes
    • 📖 Recipe
    • Squid Ink Pasta With White Wine Sauce

    4 Reasons why you'll love this recipe

    1. Served with a delicious, deeply briny rich homemade white wine sauce.
    2. Easy to put together. Ready in 30 minutes.
    3. Add succulent shrimp/prawns and soft salty samphire/sea beans or serve alone.
    4. An occasion-worthy dish that's sure to impress. Perfect for Valentine's Day or Halloween.

    🛒 Key ingredients:

    Recipe ingredients laid out on a white background.
    • Squid ink pasta: You can use dry, fresh or make your own. I tend to opt for dry for convenience. You can find dry squid ink pasta in some supermarkets including Trader Joe’s and Cost Plus World Market in the US and Ocado in the UK. Otherwise, some speciality stores will stock it or you can order online.
    • Shrimp/prawns: can be raw or precooked. Raw are often juicier but cooked are more convenient.
    • White wine: Adds complexity and richness to the sauce. Choose one that's dry, crisp and has a good level of acidity like Sauvignon Blanc, Pinot Grigio, Chardonnay or Vermentino.

    Optional ingredients:

    • Anchovy paste: adds a briny, salty taste to the sauce. You should be able to find it in your local supermarket. Otherwise, you can add salt to taste.
    • Squid ink: adds extra briny flavour to the sauce. It's unlikely you'll find it in your usual supermarket/store and will need to visit a speciality store or buy online. It's inexpensive, has a long shelf life and is great to have in your pantry.
    • Samphire/sea beans: adds a bright crispy salty freshness to the pasta and is highly recommended if you can find them. It's in season during the summer months and will be available in some supermarkets/stores and is often stocked by fishmongers.

    Substitutions and variations:

    Note that the recipe has not been tested with the below substitutions and variations, so the results cannot be guaranteed.

    • Shrimp/prawns - swap for other seafood like scallops, squid, clams or mussels. You can also omit the seafood and enjoy the pasta with the white wine sauce or serve it as a side with grilled fish.
    • White wine - substitute with vermouth or stock for an alcohol-free option.
    • Fish stock: chicken or veg stock won't complement the other flavours in the sauce as well, but they will work just fine.
    • Anchovy paste - add a little salt to taste if not using

    🧑‍🍳 Recipe steps

    *Be sure to see the recipe card below for the full ingredients list & instructions!*

    Step 1: Place a medium to large frying pan on a medium heat, add half of the butter and cook the samphire for a few minutes until tender and set aside.

    A pan containing samphire cooking for a few minutes until tender.

    Step 2: Add the shrimp/prawns and cook for a few minutes until opaque and remove from the pan and set aside.

    A pan of shrimps cooking for a few minutes until opaque with with small dishes contaning samphire, tomato puree and anchovy paste and a half lemon.

    Step 3: Add the remaining butter to the pan and fry the garlic for a minute or two until fragrant. Then pour in the white wine and let it simmer for a few minutes until reduced by half.

    A pan contaning fried garlic simmering in white wine with dishes contaning samphire, tomato puree and anchovy paste and a half lemon.

    Step 4: Add the tomato puree, anchovy paste (if using), squid ink (if using) and fish stock and simmer for 10 minutes.

    A pan containg fried garlic with tomato puree, anchovy paste, squid ink and fish stock and a plate of samphire.

    Step 5: Add the lemon juice and zest, cooked prawns and samphire to the sauce. Then toss the cooked pasta in the sauce and serve immediately.

    The cooked squid ink pasta served with cooked prawns, samphire and lemon juice with a plate of samphire and a squeezed half lemon.

    🍽️ Serving suggestions

    Squid ink pasta can be served as a stand-alone meal or side with cooked fish like a Blackened Cod Fillet, Furikake Salmon or Air Fryer Panko Cod

    A glass of wine completes the dish in my opinion. Choose one that enhances the rich briny flavours in the dish without overpowering them like Sauvignon Blanc, Chardonay, a dry rosé or Vermentino.

    A refreshing green salad will also go nicely as will some fresh bread.

    Expert Tips

    1. Avoid overcooking the shrimp/prawns. They're done as soon as they turn opaque. Remove them from the pan as soon as they are done to prevent them from becoming dry and rubbery.
    2. Reserve pasta water. You're unlikely to need it but it does come in useful if the sauce is too thick.
    3. Add lemon at the end to get those bright citrusy notes that complement the rich flavours in the sauce. The lemony freshness will be muted if you add it too soon.

    🙋 Recipe FAQs

    What does squid ink pasta taste like?

    Squid ink pasta can be described as rich, briny, and slightly salty. Squid ink doesn't taste fishy, but adds a unique depth and complexity, giving the pasta a distinct oceanic taste.

    How long can I store squid ink pasta?

    Cooked squid ink pasta tastes best when served fresh, but can be stored in the fridge for up to 2 days. It can be reheated in the oven or microwave. Add 1-2 tablespoons of water if the pasta has become dry and sticky.

    Does squid ink turn your mouth black

    Squid ink contains a dark pigment called melanin that can temporarily colour your teeth and tongue. However, the staining is superficial and will go away when you drink or brush your teeth.

    What is squid ink?

    Squid ink, also known as cephalopod ink, is a dark liquid produced by squid, cuttlefish, and octopus. It is primarily used as a defence mechanism, allowing these creatures to escape from predators by creating a cloud of ink that confuses or disorients their attackers.

    It brings a distinct dark colour and a subtle briny flavour to food and can be used to add colour and flavour to pasta and risotto dishes and seafood stews.

    Is squid ink vegetarian?

    Squid ink is derived from animals, specifically cephalopods like squid, cuttlefish, and octopus, and it is not suitable for individuals following a vegetarian diet.

    Close up of a plate of black squid ink pasta topped with samphire and lemon zest.

    😋 Check out my other shrimp/prawn recipes

    • A serving of Spicy Prawn Pasta
      Spicy Prawn (shrimp) Pasta with Harissa and Feta
    • Cooked prawn curry in frying pan
      Easy Prawn Curry With Coconut Milk
    • A bowl of prawn pho and chopsticks
      Speedy Prawn Pho Recipe
    • A serving of Quick Egg Fried Rice with Prawns
      Egg Fried Rice With Prawns

    Did you try this recipe? It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.

    Don't forget to tag #knifeandsoulrecipes on Instagram or @knifeandsoul on Pinterest!

    📖 Recipe

    A white plate of black squid ink pasta topped with samphire and cooked prawns with a slice of lemon.

    Squid Ink Pasta With White Wine Sauce

    Author: Helen
    Black squid ink pasta coated in the best white wine sauce with juicy prawns/shrimp.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Course Main Course
    Cuisine Italian
    Servings 4
    Calories 564 kcal

    Equipment

    • 1 frying pan

    Ingredients
     

    • 60 g (2 tbsp) butter
    • 300g (11 oz) raw shrimp/prawns (Note 1)
    • 400 g (14 oz) squid ink pasta (Note 2)
    • 4 cloves (4 cloves) garlic minced
    • 150 ml (⅔ cup) white wine (Note 3)
    • 1.5 tsp anchovy paste (Note 4)
    • 3 tbsp tomato puree
    • 8 g (⅓ ounce optional) squid ink optional (Note 5)
    • 300 ml (1 ¼ cups) fish stock (Note 6)
    • ½ lemon juice and zest
    • 100 g (3.5 oz) samphire/sea beans to finish (optional) (Note 7)

    Instructions
     

    • Place a large frying pan on a medium heat and add half of the butter.
    • Cook the samphire for a few minutes until softened and set aside.
    • Add the shrimp/prawns when the butter gets hot and cook for a few minutes until opaque and set aside.
    • Cook the pasta in a large pan of generously salted water according to packet instructions.
    • Meanwhile, add the remaining butter and fry the garlic for a minute or two until fragrant.
    • Pour in the white wine and let it simmer for a few minutes until reduced by half.
    • Add the tomato puree and anchovy paste and simmer for a few minutes until reduced a little.
    • Stir the squid ink (if using) into the fish stock and pour into the pan and simmer for 10 minutes.
    • Drain the cooked pasta, ensuring you reserve a little pasta water. (Note 8)
    • Stir in the lemon juice and zest then toss the cooked pasta and shrimp/prawns in the sauce. Add 1-2 tablespoons of the reserved pasta water if a little extra moisture is needed.
    • Serve immediately, topped with optional samphire.

    Notes

    1. Shrimp/prawns: can use raw or precooked. Skip step 3 if using cooked.
    2. Squid ink pasta: You can use dry, fresh or make your own. You can find dry squid ink pasta in some supermarkets including Trader Joe’s and Cost Plus World Market in the US and Ocado in the UK. Otherwise, some speciality stores will stock it, or you can order online. 
    3. White wine: Choose one that's dry, crisp and has a good level of acidity like Sauvignon Blanc, Pinot Grigio, Chardonnay or Vermentino. 
    4. Anchovy paste: You should be able to find it in your local supermarket. Otherwise, you can add salt to taste. 
    5. Squid Ink: Optional and adds extra briny flavour to the sauce. It's unlikely you'll find it in your usual supermarket/ store and will need to visit a speciality store or buy online.
    6. Fish Stock: Chicken or veg stock won't complement the other flavours in the sauce as well, but they will work just fine. 
    7. Samphire/sea beans: Add a bright crispy salty freshness to the pasta and is highly recommended if you can find them. It's in season during the summer months and will be available in some supermarkets/stores and is often stocked by fishmongers.
    8. Reserved pasta water: It's unlikely you'll need it but useful to have on-hand if the sauce needs a little extra moisture.
    Leftover pasta:

    Can be stored in the fridge for up to 2 days and reheated in the oven or microwave. Add 1-2 tablespoons of water if the pasta has become dry and sticky.
     
     

    Nutrition

    Serving: 1gCalories: 564kcalCarbohydrates: 77gProtein: 23gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 34mgSodium: 469mgPotassium: 181mgFiber: 3gSugar: 5gVitamin A: 1794IUVitamin C: 10mgCalcium: 46mgIron: 4mg
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    Hi, I'm Helen! The creator of all the tasty, speedy and easy-to-follow recipes on Knife & Soul. I hope I can help you to add some deliciousness to your busy life today.

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