Delicious squid ink pasta with mussels and prawns in a white wine sauce. This classic seafood meal is rich in marine flavors and takes less than 30 minutes to prepare.
Squid ink pasta originated in Italy but is now popular in Japan under the name ikasumi pasta. Squid ink pasta has a somewhat saline and salty flavor that goes well with fish.
The black hue of squid ink pasta comes from squid ink that is infused into the water and pasta dough during the cooking process. The dough is then extruded through a pasta machine to form the desired pasta shape. Squid ink pasta is usually prepared into long ribbons of pasta like spaghetti, fettuccine, or linguine. This post is related to Can Arm & Hammer Baking Soda Be Used in Baking?
Serving & Side Dish Ideas
Squid ink spaghetti is a flexible meal that may be paired with a variety of tastes. Here are some of the greatest dishes to accompany squid ink pasta.
- Because of the similarities in taste, seafood toppings such as shrimp and mussels are great for squid ink pasta. The pasta’s saline, salty flavor compliments the tastes of seafood such as shrimp, crab, or lobster.
- Steamed veggies like mushrooms, zucchini, or cherry tomatoes work well with squid ink pasta. The veggies give the ordinarily soft and chewy pasta color, nutrition, and a crisp texture.
- Both parmesan and pecorino cheeses provide smoothness, depth of taste, and saltiness to the meal.
- Toasted bread on the side of a squid ink pasta meal is a good way to soak up any leftover sauce or broth. Bread also helps absorb the saline flavor of the pasta, making it more palatable to individuals who aren’t acclimated to the taste of squid ink.
Squid Ink Pasta [Mussels, Shrimp & Parmesan]
- 1lbsquid ink tagliatelle
- 2tbspolive oil
- 1lbshrimppeeled & deveined
- cupwhite wine
- 1lemonjuice of
- tspkosher salt
- tspblack pepper
- cupparmesan cheeseshredded
- Bring a big saucepan of salted water to a boil over high heat.
- Reduce the heat to low and add the squid ink tagliatelle. Cook until al dente and drain, reserving a cup of the pasta water.
- Bring water to a boil in a separate pot. Reduce the heat to low and add the mussels. Cook for 5 minutes, or until mussels open. Remove from the heat and set aside to drain.
- Heat the oil in a pan over medium-high heat while the tagliatelle and mussels cook. Add the shrimp and garlic powder. Cook, stirring often, until the shrimp are opaque. Approximately 2-3 minutes.
- Melt the butter in the pan. Combine the white wine, lemon juice, reserved pasta water, kosher salt, and black pepper in a mixing bowl. Cook, stirring regularly, until reduced by half, approximately 10 minutes.
- Cook for 1-2 minutes after adding the drained tagliatelle.
- Remove from the heat and serve right away. Garnish with parmesan cheese.
- If any mussels are open before cooking, throw them out.
- For the most genuine flavor, use freshly grated parmesan cheese rather of pre-packaged Parmesan.