Dramatic Squid Ink Pasta (Printable)

Elegant black squid ink pasta in silky cream sauce with white wine, lemon, and Parmesan. Ready in 35 minutes.

# What You'll Need:

→ Squid Ink Pasta

01 - 14 oz squid ink pasta (dried or fresh)

→ Cream Sauce

02 - 2 tablespoons unsalted butter
03 - 1 small shallot, finely chopped
04 - 2 cloves garlic, minced
05 - 2/3 cup dry white wine
06 - 1 cup heavy cream
07 - 1 teaspoon lemon zest
08 - Salt and freshly ground black pepper, to taste

→ Garnish

09 - 1.75 oz grated Parmigiano-Reggiano
10 - 1 tablespoon chives, finely chopped
11 - Lemon wedges (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the squid ink pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain.
02 - While the pasta cooks, melt the butter in a large skillet over medium heat. Add the shallot and sauté for 2–3 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant.
03 - Pour in the white wine and simmer for 2–3 minutes, allowing the alcohol to evaporate and the mixture to reduce slightly.
04 - Reduce heat to low. Stir in the heavy cream and lemon zest. Simmer gently for 2–3 minutes until the sauce thickens slightly. Season with salt and pepper.
05 - Add the drained pasta to the sauce, tossing to coat. If the sauce is too thick, add a bit of reserved pasta water, a tablespoon at a time, until silky and glossy. Remove from heat. Serve immediately, topped with grated Parmigiano-Reggiano, chopped chives, and a squeeze of lemon if desired.

# Expert Advice:

01 -
  • The velvety cream sauce clings to every strand of jet-black pasta, creating a perfect balance that will make you close your eyes with each bite, I promise.
  • Guests will think youve spent hours in the kitchen, but this elegant showstopper comes together in just 35 minutes while looking like something from a high-end restaurant.
02 -
  • Reserve more pasta water than you think youll need, as squid ink pasta can sometimes absorb moisture differently than regular pasta, and youll want enough to achieve the perfect sauce consistency.
  • The sauce might look thin when you first add the pasta, but give it a minute off heat before adding more thickening agents as it will continue to set up while you plate.
03 -
  • Squid ink stains everything it touches, so wear dark clothes while cooking and have a lemon half ready to quickly remove stains from fingers or countertops.
  • For the silkiest sauce possible, take the pan off heat before adding the cheese, then stir gently until incorporated, preventing the dairy from separating or becoming grainy.
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