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A white plate of black squid ink pasta topped with samphire and cooked prawns with a slice of lemon.
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5 from 1 vote

Squid Ink Pasta With White Wine Sauce

Black squid ink pasta (also known as spaghetti al nero di seppia) coated in the best white wine sauce.
Prep Time5 minutes
Cook Time15 minutes
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 564kcal
Author: Helen

Equipment

Ingredients

  • 60 g butter
  • 300g raw shrimp/prawns (Note 1)
  • 400 g squid ink pasta (Note 2)
  • 4 cloves garlic minced
  • 150 ml white wine (Note 3)
  • 1.5 tsp anchovy paste (Note 4)
  • 3 tbsp tomato puree
  • 8 g squid ink optional (Note 5)
  • 300 ml fish stock (Note 6)
  • ½ lemon juice and zest
  • 100 g samphire/sea beans to finish (optional) (Note 7)
US Customary - Metric

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: 1g | Calories: 564kcal | Carbohydrates: 77g | Protein: 23g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 469mg | Potassium: 181mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1794IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 4mg