Save Prepare to be captivated by this strikingly elegant black squid ink pasta, tossed in a silky, rich cream sauce that's perfect for impressing at dinner parties or indulging in a luxurious meal at home. The dramatic appearance of the glossy black pasta against the creamy white sauce creates a stunning visual presentation that's sure to wow your guests, while the combination of flavors—earthy squid ink, bright lemon, and decadent cream—delivers a sophisticated dining experience.
Save This Italian-inspired masterpiece brings the sophistication of restaurant-quality dining right into your kitchen. The deep, midnight hue of squid ink pasta has been prized in Mediterranean cuisine for centuries, not only for its stunning appearance but also for its subtle briny flavor that pairs beautifully with creamy sauces and bright citrus notes.
Ingredients
- 400 g squid ink pasta (dried or fresh)
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 150 ml dry white wine
- 250 ml heavy cream
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper, to taste
- 50 g grated Parmigiano-Reggiano
- 1 tablespoon chives, finely chopped
- Lemon wedges (optional)
Instructions
- Step 1
- 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.
- Step 2
- 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.
- Step 3
- Add the garlic and cook for 30 seconds until fragrant.
- Step 4
- Pour in the white wine and simmer for 2–3 minutes, allowing the alcohol to evaporate and the mixture to reduce slightly.
- Step 5
- 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.
- Step 6
- 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.
- Step 7
- Remove from heat. Serve immediately, topped with grated Parmigiano-Reggiano, chopped chives, and a squeeze of lemon if desired.
Zusatztipps für die Zubereitung
For the most silky and glossy results, reserve that pasta water before draining—it's the secret to achieving restaurant-quality sauce consistency. The starch from the cooking water helps emulsify the cream sauce and ensures it clings perfectly to every strand of black pasta.
Varianten und Anpassungen
For extra flavor, add sautéed shrimp or calamari to the sauce. Substitute fresh parsley for chives if preferred. You can also adjust the amount of lemon zest based on your preference for brightness in the final dish.
Serviervorschläge
Serve immediately while the sauce is at its silkiest, and offer additional Parmigiano-Reggiano at the table. A crisp Italian white wine, such as Pinot Grigio, pairs beautifully with the rich cream sauce and earthy squid ink flavors. Lemon wedges on the side let guests add a bright finishing touch.
Save Whether you're hosting an elegant dinner party or simply treating yourself to a luxurious meal at home, this squid ink pasta delivers an unforgettable culinary experience that's as beautiful to look at as it is delicious to eat.
Recipe FAQ
- → What does squid ink pasta taste like?
Squid ink pasta has a subtle briny, savory flavor reminiscent of the sea, though it's not overwhelmingly fishy. The taste is often described as richer and more complex than regular pasta, with a mild saltiness that pairs beautifully with cream-based sauces.
- → Is squid ink pasta safe to eat?
Yes, squid ink is completely safe to eat and is used widely in Mediterranean and Asian cuisines. It's a natural food coloring derived from squid, rich in antioxidants and iron. However, those with shellfish allergies should exercise caution.
- → Can I make this dish dairy-free?
You can substitute the heavy cream with full-fat coconut cream or cashew cream for a dairy-free version. Use vegan butter and nutritional yeast or vegan Parmesan alternative in place of dairy cheese. The sauce will have a slightly different flavor profile but still be delicious.
- → What wine pairs best with this dish?
A crisp Italian white wine like Pinot Grigio, Sauvignon Blanc, or Vermentino complements the creamy sauce and briny pasta beautifully. The wine's acidity cuts through the richness while echoing the white wine used in the sauce itself.
- → How do I prevent the sauce from separating?
Keep the heat low when adding the cream and avoid boiling vigorously. If the sauce appears to separate, whisk vigorously off the heat or add a tablespoon of the reserved pasta water to emulsify it back together. The starch from the pasta water helps bind the sauce.