Squid Ink Pasta


Squid Ink Pasta with Seafood is ridiculously easy to make. Perfect for a quick weeknight dinner - this recipe is definitely one of our go-to for any pasta cravings!

Squid Ink Pasta

Prep Time 15 mins
Cooking Time 20 mins
Total Time 35 mins
Yield Size 2 servings



For the breadcrumbs-pistachio mixture

Ingredients QTY UOM
Bread Crumbs 1/2 cup
Olive Oil 3 tbsp
To taste: salt & pepper
Pistachios, chopped 1/4 cup
Parsley 3 tbsp
Fried Garlic 3 tbsp


For the squid ink pasta

Ingredients QTY UOM
Dolce Vita Squid Ink Pasta 200 g
Baby Squid, cleaned 300 g
Shrimps, peeled and deveined 300 g
Clams 500 g
Pigiato White Cooking Wine 1/4 cup
Chili Flakes 1 tsp
Garlic, sliced 2 cloves
Olive Oil 2 tbsp
Cherry Tomatoes 75 g
Pasta Water 1/2 cup


For the breadcrumbs-pistachio mixture

  1. Cook the breadcrumbs in olive oil over medium heat.
  2. Season with salt and pepper.
  3. Add in the chopped pistachios and fried garlic.
  4. Stir until well mixed; set aside.

For the squid ink pasta:

  1. Cook squid ink pasta according to package instructions; drain and set aside.
  2. In a medium size deep skillet over medium heat, saute sliced garlic and chili flakes. Pour oil into a skillet over medium heat. Cook and stir garlic.
  3. Add in white wine and clams; cover. Allow the white wine to reduce and the clams to cook for about 3-4 minutes.
  4. Add in the shrimps and squid. Cook for 2-3 minutes. Add in the tomatoes and breadcrumb-pistachio mixture.
  5. Add in the pasta. Toss and stir well until everything is well combined.
  6. Squeeze some lemon over the pasta as desired and enjoy! 

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