Squid Ink Pasta Dramatic (Printable Version)

Strikingly elegant black squid ink pasta tossed in a rich, silky cream sauce. Perfect for dinner parties or indulgent meals.

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

# Method:

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.

# Expert Hints:

01 -
  • It looks like something from a high end restaurant but comes together in less time than it takes to watch a sitcom.
  • The contrast of jet black pasta and ivory cream sauce makes even a Tuesday night feel celebratory.
  • Every bite has this gentle ocean whisper that somehow feels both comforting and sophisticated.
02 -
  • Don't skip reserving the pasta water, it contains starch that helps the sauce cling to the noodles instead of sliding off.
  • Use low heat once you add the cream or it can break and turn grainy instead of silky.
  • Taste the sauce before adding the cheese, Parmigiano-Reggiano is salty and you don't want to overdo it.
03 -
  • Use the freshest squid ink pasta you can find, the flavor is more pronounced and the texture is incomparable.
  • Zest the lemon directly over the sauce so those fragrant oils drop right in, it makes all the difference.
  • Warm your serving bowls before plating, it keeps the pasta hot and the sauce from cooling too quickly.
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