Squid Ink Pasta Dramatic (Printable View)

Strikingly elegant black squid ink pasta tossed in silky, rich cream sauce. Perfect for impressing at dinner parties.

# Needed Ingredients:

→ 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 - ⅔ 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 - ½ cup grated Parmigiano-Reggiano
10 - 1 tablespoon chives, finely chopped
11 - Lemon wedges (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the squid ink pasta according to package instructions until al dente. Reserve ½ 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 Michelin-starred kitchen but comes together in less than forty minutes.
  • The creamy, garlicky sauce clings to every strand of pasta without feeling heavy or overdone.
  • It turns any ordinary weeknight into an occasion worth remembering.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will loosen the sauce without breaking the silky texture.
  • Keep the heat low once you add the cream or it can split and turn grainy, patience here makes all the difference.
  • Taste before you add salt, the pasta water and Parmesan are both salty and it's easy to overdo it.
03 -
  • Warm your serving bowls in a low oven before plating, it keeps the pasta from cooling too fast and the sauce stays silky longer.
  • If the sauce breaks or looks grainy, pull it off the heat and whisk in a tablespoon of cold butter, it'll come back together like magic.
  • A splash of the white wine you used for cooking makes the perfect pairing at the table, it echoes the flavors and feels cohesive.
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