Delicious squid ink pasta cooked in white wine sauce topped with mussels and shrimp. This iconic seafood recipe is rich in flavors of the sea and takes less than 30 minutes to rustle up.
Squid ink pasta originated in Italy, but is now also common in Japan where it is called ikasumi pasta. The taste of squid ink pasta is slightly briny and salty, and the pasta pairs well with seafood.
Squid ink pasta gets its black color from the ink of a squid that is incorporated into the water and pasta dough during the cooking process. The dough is then extruded through a pasta machine to create the desired shape of pasta. Squid ink pasta is typically made into long pasta ribbons such as spaghetti, fettuccine, or linguine.
Serving & Side Dish Ideas
Squid ink pasta is a versatile dish you can pair with many different flavors. Here are some of the best items to serve with squid ink pasta.
- Seafood toppings like shrimp and mussels are an ideal topping for squid ink pasta because of the similarities in flavor. The briny, salty taste of the pasta complements the flavors of seafood such as shrimp, crab, or lobster.
- Steamed vegetables such as mushrooms, zucchini, or cherry tomatoes are a good option to pair with squid ink pasta. The vegetables add color, nutrients, and a crunchy texture to the otherwise soft and chewy pasta.
- Parmesan or pecorino cheese both add creaminess and depth of flavor, and saltiness to the dish
- Serving toasted bread on the side of a squid ink pasta dish is a nice way to mop up any extra sauce or broth. Bread also helps absorb the pasta’s briny flavor, making it more palatable for those not used to the taste of squid ink.
Squid Ink Pasta [Mussels, Shrimp & Parmesan]
- 1 lb squid ink tagliatelle
- 1 lb mussels washed
- 2 tbsp olive oil
- 1 lb shrimp peeled & deveined
- 2 cloves garlic crushed
- 2 tbsp butter
- ½ cup white wine
- 1 lemon juice of
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup parmesan cheese shredded
- Heat a large pot of salted water over high heat, bringing to the boil
- Reduce heat to a simmer and add squid ink tagliatelle. Cook until al dente and drain, keeping ½ cup of the remaining pasta water.
- In a separate pot, bring water to a boil. Reduce heat to a simmer and add mussels. Cook until mussels open, about 5 minutes. Remove from heat and drain.
- While tagliatelle and mussels cook, heat oil in a skillet over medium-high heat. Add shrimp and crushed garlic. Cook until shrimp opaque, stirring frequently. About 2-3 minutes.
- Add butter and heat until melted. Add white wine, lemon juice, reserved pasta water, kosher salt, and black pepper. Stir frequently and cook until reduced by half, about 10 minutes.
- Stir in drained tagliatelle, cooking for 1-2 minutes
- Remove from heat and serve immediately. Garnish with grated parmesan.
- If any mussels are open before cooking, discard them
- Use freshly grated parmesan cheese instead of pre-packaged cheese for the most authentic taste.