Squid Ink Pasta with Calamari

5 from 1 vote

Squid Ink Pasta with Calamari

This stunning black Squid Ink Pasta Recipe with Calamari looks fancy, but it's incredibly simple to make. Ready in 30 minutes, this fun and flavorful pasta dish is the perfect dinner.

Prep Time10

Cook Time20

Total Time30

Course: Pasta

Cuisine: Italian

Servings: servings

Calories: 459kcal

Author: Briana

Equipment

large skillet
stock pot or Dutch oven
baking sheet
tongs

Ingredients

Calamari

1.5 pounds calamari rings and tentacles
1 large lemon, juice and zest
2 tablespoons olive oil
4 cloves garlic minced
2 teaspoons kosher salt
1.5 teaspoons oregano
¾ teaspoon coarse ground black pepper
½ teaspoon red pepper flakes (optional and to taste)

Breadcrumbs (optional)

1 tablespoon olive oil
½ cup panko breadcrumbs 45g
2 tablespoons fresh parsley, chopped (optional)
pinch of salt

Squid ink linguine

16 ounces squid ink pasta (cooked according to package directions in salted water)
2 cups reserved pasta water

Sauce

3 tablespoons unsalted butter
4 cloves garlic minced
12 ounces cherry tomatoes halved
3 medium shallots thinly sliced
2 teaspoons kosher salt (to taste)
1.5 teaspoons oregano
¾ teaspoon coarse ground black pepper (to taste)
½ teaspoon red pepper flakes (optional and to taste)
handful of fresh basil (optional)
12 ounces dry white wine Use something citrusy like pinot grigio, avoid oaky chardonnays. (sub 1:1 for clam juice, fish/seafood stock, or any broth)

Instructions

Marinate the calamari

Preheat the oven to 475°F with a baking sheet inside. This is for the calamari once the oven preheats.
In a large bowl, combine calamari, lemon juice, zest, olive oil, minced garlic, kosher salt, black pepper, red pepper flakes to taste, and oregano. Set aside to marinate for 5-10 minutes.
1.5 pounds calamari, 1 large lemon, juice and zest, 2 tablespoons olive oil, 4 cloves garlic, 2 teaspoons kosher salt, 1.5 teaspoons oregano, ¾ teaspoon coarse ground black pepper, ½ teaspoon red pepper flakes

Prepare the breadcrumbs (optional)

If serving the dish with breadcrumbs, heat olive oil in a large skillet over medium heat. Add the breadcrumbs, and stir constantly to brown for 3-5 minutes until a golden brown color is achieved.
1 tablespoon olive oil, ½ cup panko breadcrumbs
Remove immediately from the heat, then stir in parsley and a pinch of salt. Remove from the skillet and set aside.
2 tablespoons fresh parsley, chopped, pinch of salt

Roast the calamari

Once the oven is preheated, add calamari to the hot baking sheet. Don't worry, your sheet will sizzle and the pan may warp a bit momentarily. Roast for 8-10 minutes until the squid has cooked through and the tentacles have curled up. Set aside while you make the sauce and pasta.

Make the pasta

Add salt to boiling water. Cook the squid pasta al dente according to the package directions. Make sure to save at least 2 cups of pasta water, as you will need it later. Set aside.
16 ounces squid ink pasta, 2 cups reserved pasta water

Make the sauce

Meanwhile, while the calamari is roasting, start the sauce. In the same skillet you made the breadcrumbs, melt the butter over medium heat. Add minced garlic, and cook until the garlic is fragrant, about 30 seconds.
3 tablespoons unsalted butter, 4 cloves garlic
Add shallots and halved tomatoes with a good pinch of salt, pepper, red pepper flakes, and remaining oregano. Cook for 4-5 minutes to allow tomatoes to soften. Add white wine to deglaze the pan. Add in fresh basil. Bring to a simmer, and simmer for roughly 10 minutes, stirring frequently until the sauce begins to thicken.
12 ounces cherry tomatoes, 3 medium shallots, 2 teaspoons kosher salt, 1.5 teaspoons oregano, ¾ teaspoon coarse ground black pepper, ½ teaspoon red pepper flakes, 12 ounces dry white wine, handful of fresh basil

Assemble

Add cooked pasta with pasta water, and calamari with all the juices to the skillet. Toss to combine. Plate, and top with crispy breadcrumbs, fresh parsley, basil, and parmesan. Enjoy!
Store in the fridge in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop with added liquid. Do not freeze.

Notes

Make every ingredient count. This dish is made up of simple ingredients to develop delicious flavor, use fresh garlic, shallots, and in-season tomatoes whenever possible.
Cook pasta al dente. Make sure to not over cook your pasta! No one likes soggy pasta. Cooking the pasta al dente will make sure it holds up well once the sauce is added. The time needed heavily depends on the brand and type of pasta you use, so make sure to read the provided instructions from the package.
Don't forget to heavily salt the water! Make sure you add plenty of salt (think at least 2 tablespoons of kosher salt) to the pasta water. This will ensure there is some flavor injected into the pasta itself.
Don't skip marinating the squid. This really helps increase the tenderness of the squid. Squid can get a little tough, so marinating it really helps with that. Plus, it adds a ton of flavor to the squid, and the liquid that we add to the pasta after the squid cooks.
Don't overcook the squid. Squid cooks very quickly, so it doesn't need much time in the oven. Overcooking will cause the squid to become rubbery.

Nutrition