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Perfect Squid Ink Pasta Recipe with Seafood Nero di Seppia

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A quick and easy squid ink pasta with fresh seafood, garlic, and white wine that delivers a dramatic and delicious meal perfect for special occasions or busy weeknights.

Ingredients

Scale
  • 400g (14 oz) squid ink pasta (Nero di Seppia), quality brands like De Cecco or Rummo
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red chili flakes (optional)
  • 200g (7 oz) cherry tomatoes, halved
  • 100ml (1/2 cup) dry white wine (e.g., Pinot Grigio)
  • 300g (10 oz) seafood mix (peeled shrimp, calamari rings, mussels)
  • 2 tablespoons fresh parsley, chopped
  • Sea salt and black pepper to taste
  • 1 small lemon, zest and juice (optional)

Instructions

  1. Bring a large pot of salted water (about 1 gallon or 4 liters) to a rolling boil with 1 tablespoon salt.
  2. While water heats, prep ingredients: slice garlic, halve cherry tomatoes, chop parsley, zest lemon.
  3. Heat olive oil in a large skillet over medium heat. Add garlic and chili flakes, stir gently for about 1 minute until fragrant but not browned.
  4. Add cherry tomatoes to the skillet and cook for 3-4 minutes until softened and juicy.
  5. Pour in white wine and simmer for 2-3 minutes to reduce slightly and deglaze the pan.
  6. Add seafood mix and cook gently for 4-5 minutes until shrimp turn pink, calamari rings are tender, and mussels open (discard any unopened).
  7. Add squid ink pasta to boiling water and cook until al dente, about 8-10 minutes, stirring occasionally.
  8. Reserve 1 cup (240 ml) of pasta water before draining the pasta.
  9. Drain pasta and add directly to the skillet with seafood sauce. Toss gently with tongs, adding reserved pasta water gradually to loosen sauce and coat noodles evenly.
  10. Finish with lemon zest, juice, chopped parsley, salt, and pepper to taste. Toss again and serve immediately.

Notes

Salt pasta water generously for well-seasoned noodles. Avoid burning garlic by cooking on medium or medium-low heat. Do not overcook seafood to prevent rubbery texture. Save pasta water to emulsify sauce. Add lemon zest first and adjust juice to taste. If sauce is dry, add more pasta water or olive oil. For gluten-free, use gluten-free squid ink pasta or spiralized zucchini noodles with adjusted cooking times.

Nutrition

Keywords: squid ink pasta, Nero di Seppia, seafood pasta, quick seafood dinner, Italian pasta recipe, black pasta, easy seafood recipe

Find it online: https://cooksyla.com/perfect-squid-ink-pasta-recipe-with-seafood-nero-di-seppia-easy-guide/