Squid Ink Pasta Dramatic (Printable Version)

Elegant black pasta tossed in silky cream sauce with garlic, white wine, and lemon. Impressive yet simple Italian-inspired dish.

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

# How-To Steps:

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.
03 - Add the garlic and cook for 30 seconds until fragrant.
04 - Pour in the white wine and simmer for 2–3 minutes, allowing the alcohol to evaporate and the mixture to reduce slightly.
05 - 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.
06 - 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.
07 - Remove from heat. Serve immediately, topped with grated Parmigiano-Reggiano, chopped chives, and a squeeze of lemon if desired.

# Tips for Success:

01 -
  • The dramatic black color creates an unforgettable presentation that looks infinitely more complicated than it actually is.
  • The silky cream sauce balances the subtle brininess of the squid ink pasta, creating a luxurious mouthfeel that will have everyone asking for seconds.
02 -
  • Reserve that pasta water like its liquid gold, I once had to start a sauce over after forgetting this crucial step that provides the starchy magic for binding the sauce.
  • Add the cream off the heat or on very low heat to prevent it from separating, a mistake I made during my first attempt that resulted in a grainy rather than silky sauce.
03 -
  • Warm your serving plates in the oven while cooking to keep the cream sauce from congealing too quickly once served, a trick I learned from a chef friend that transformed how long the perfect texture lasts.
  • If you cant find squid ink pasta, make your own by adding 4 teaspoons of squid ink to your regular pasta dough, which creates an even more intense flavor than many store-bought versions.
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