Black Pasta with Squid Ink: An Understated Showstopper

Black pasta with squid ink is not just a visual stunt; it’s a flavor journey into the sea’s depths. I love how the ink’s briny, slightly sweet notes contrast with the simple garlic and chili, making me feel like I’ve captured a little bit of ocean magic in my kitchen. It’s a dish that’s mysterious yet familiar, like an old story told anew.

Why I Keep Coming Back

The allure of squid ink’s mysterious flavor keeps drawing me back. It’s a dish that feels luxurious yet simple, perfect for a quick but impressive dinner. Every time I make it, I discover a new nuance in the ink’s smoky depths, reminding me why I love playing with bold ingredients.

Inside the Ingredients

• Squid ink: Deep, briny, with a slightly sweet aroma; essential for that black, oceanic color and flavor.
• Pasta: Spaghetti or linguine work; I prefer a slightly thicker strand to hold the sauce.
• Garlic: Minced until fragrant, it forms the aromatic backbone of the sauce.
• Chili flakes: A pinch for a subtle heat that contrasts the richness.
• Olive oil: Good quality, fruity olive oil ties everything together.
• Lemon: Brightens the dish, cuts through the ink’s richness with a zesty shimmer.
• Parsley: Chopped, adds a fresh, herbal counterpoint.

Tools of the Trade

• Large pot: Boil the pasta evenly and quickly.
• Wide skillet: Create space for sauce reduction and even coating.
• Slotted spoon: Drain pasta without breaking it.
• Ladle: Reserve pasta water for adjusting sauce consistency.

Step-by-step for Black Pasta with Squid Ink

Step 1: Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil at 100°C / 212°F.

Step 2: In the meantime, heat a tablespoon of good olive oil in a wide skillet over medium heat (about 160°C / 320°F).

Step 3: Add minced garlic and a pinch of chili flakes; cook until fragrant, about 30 seconds, then stir in squid ink and cook for another minute, watching for a deep, smoky aroma.

Step 4: Drop the pasta into boiling water; cook until al dente, about 8 minutes, or follow package instructions. Reserve a cup of pasta water before draining.

Cooking Checkpoints & Tips

• Pasta should be just tender, not mushy, with a slight bite.
• The ink sauce should be glossy and cling to the pasta, not greasy or clumpy.
• A faint smoky aroma indicates the ink and garlic have cooked enough, adding depth to the flavor.

Common Mistakes & Quick Fixes

• Sauce looks greasy and separates.? IF THE SAUCE IS TOO GLOSSY, ADD A BIT MORE PASTA WATER TO THIN OUT.
• Pasta turns to mush.? IF THE PASTA IS OVERCOOKED, RINSE and toss with a splash of olive oil to halt cooking.
• Clumpy ink sauce.? IF THE INK CLUMPS, lower the heat and stir vigorously to disperse.
• Dish tastes flat.? IF THE FLAVOR IS TOO WEAK, add an extra squeeze of lemon and a pinch of salt.

Black Pasta with Squid Ink

Black pasta with squid ink is a striking dish that combines the briny, smoky flavor of squid ink with al dente pasta, garlic, and chili flakes. The dish’s glossy black sauce clings beautifully to the pasta, creating a luxurious ocean-inspired presentation with a hint of heat and brightness from lemon and parsley. It’s a simple yet impressive seafood-inspired meal that emphasizes bold flavors and striking visuals.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2

Course: Main Course

Cuisine: Seafood

Calories: 550

Ingredients Equipment Method

Ingredients

  

• 200 g spaghetti or linguine preferably thicker strands
• 1 tbsp good quality olive oil
• 2 cloves garlic minced
• 1/4 tsp chili flakes adjust to taste
• 1 packet squid ink about 1-2 teaspoons, or as per package instructions
• 1 lemon lemon juiced, for brightness
• a handful parsley chopped, for garnish

Equipment

• Large pot
• Wide skillet
• Slotted spoon
• Ladle

Method

 

1. Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. This will cook the pasta evenly and quickly.
   
2. Meanwhile, heat a tablespoon of good olive oil in a wide skillet over medium heat until it shimmers and starts to smell fragrant.
   
3. Add the minced garlic and a pinch of chili flakes to the skillet. Sauté for about 30 seconds until the garlic is fragrant and just starting to turn golden, and the mixture makes a gentle sizzling sound.
   
4. Stir in the squid ink, cooking for about one minute until it releases a smoky aroma and turns the sauce glossy and deep black.
   
5. Drop the pasta into the boiling water and cook until just al dente, about 8 minutes or according to package instructions. Before draining, scoop out a cup of pasta water and set aside.
   
6. Drain the pasta using a slotted spoon or colander, then add it directly to the skillet with the ink sauce. Toss to coat the pasta evenly in the sauce, adding a splash of reserved pasta water if the sauce seems too thick or clumpy.
   
7. Squeeze fresh lemon juice over the pasta and toss again, balancing the smoky ink with bright citrus notes. Sprinkle with chopped parsley for a fresh herbal finish.
   
8. Serve the black pasta immediately, garnished with extra parsley if desired, and enjoy the oceanic flavors and dramatic presentation.
   

Isabella

Hi there! I’m Isabella, the founder and curious foodie behind Crumb Detective. I’ve always believed that every dish has a story to tell — from the secret family recipes passed down through generations to the bold experiments happening in kitchens around the world.