Black Squid Ink Pasta with Garlic and Chili

Introduction

Black Squid Ink Pasta with Garlic and Chili is a visually striking, gourmet-style pasta dish that brings the deep, briny flavors of the ocean straight to your plate. The black pasta, colored naturally by squid ink, has a subtle umami flavor that pairs beautifully with garlic, olive oil, and a hint of chili heat.

This dish is perfect for special occasions, dinner parties, or when you want a dramatic, Instagram-worthy meal. Despite its sophisticated appearance, it’s surprisingly simple to prepare and bursts with bold, savory flavor.

Why I Love This Recipe

I love this recipe because it’s elegant, bold, and full of flavor while being easy to make. The squid ink gives the pasta a luxurious, dramatic black color, creating a dish that’s both visually stunning and delicious. The balance of garlic, chili, and olive oil enhances the natural umami of the squid ink, making every bite a delight.

It’s a recipe that impresses guests and makes a regular pasta night feel special, combining simplicity with gourmet flair.

Why It’s a Must-Try Dish

• Visually Stunning: The black pasta creates a dramatic, memorable presentation.
• Bold & Savory: Umami-rich squid ink complements garlic and chili perfectly.
• Simple Yet Elegant: Gourmet flavor without complicated techniques.
• Perfect for Special Occasions: Ideal for dinner parties or themed dinners.

Preparation and Cooking Time

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 2–4 servings
• Calories: ~400–500 per serving

Cuisine and Course

• Cuisine: Italian / Seafood
• Course: Main Course / Pasta

Ingredients

• 12 oz squid ink pasta (or black linguine)
• 3 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 1–2 tsp red chili flakes (adjust to taste)
• 1/2 cup dry white wine (optional)
• 1/2 lb squid or calamari, cleaned and sliced into rings (optional for seafood version)
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges for serving

Simple Cooking Directions

1. Cook pasta in salted boiling water until al dente.
2. Heat olive oil in a skillet, sauté garlic and chili flakes until fragrant.
3. Add squid or calamari (if using) and cook briefly.
4. Deglaze with white wine and reduce slightly.
5. Toss cooked pasta into the skillet with the sauce.
6. Season with salt, pepper, and garnish with parsley. Serve with lemon wedges.

Step-by-Step Preparation Method

1. Cook Pasta: Bring a large pot of salted water to a boil. Cook squid ink pasta according to package instructions until al dente. Drain and reserve 1/4 cup pasta water.
2. Prepare Sauce Base: In a large skillet, heat olive oil over medium heat. Add sliced garlic and chili flakes. Sauté 1–2 minutes until fragrant, but do not let garlic burn.
3. Cook Squid (Optional): If adding seafood, add sliced squid or calamari to the skillet. Cook 2–3 minutes until tender.
4. Deglaze Pan: Pour in white wine (optional) and let it reduce for 2–3 minutes to enhance flavor.
5. Combine Pasta & Sauce: Add the drained pasta to the skillet, tossing to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency.
6. Season & Garnish: Add salt and freshly ground black pepper to taste. Sprinkle with chopped parsley and serve immediately with lemon wedges on the side.

How to Serve

• Serve hot in shallow bowls to show off the dramatic black pasta.
• Garnish with fresh parsley and a squeeze of lemon for brightness.
• Pair with a crisp white wine or sparkling water for a sophisticated meal.
• Optional: top with grated Parmesan or chili oil for extra flavor.

Additional Recipe Tips

• Do not overcook squid – it becomes rubbery quickly.
• Adjust chili flakes according to your spice tolerance.
• Reserve some pasta water to help emulsify the sauce if needed.
• Use fresh parsley and lemon for brightness to balance the richness of the squid ink.

Variations

• Vegetarian Version: Skip the squid and add roasted cherry tomatoes or mushrooms.
• Seafood Medley: Add shrimp, mussels, or clams for a luxurious seafood pasta.
• Creamy Twist: Stir in 2–3 tbsp of cream for a slightly creamy squid ink sauce.
• Spicy Garlic: Increase chili flakes or add a drizzle of chili oil for a fiery version.

Freezing and Storage

• Storage: Refrigerate leftover pasta (without seafood) in an airtight container for up to 2 days.
• Freezing: Squid ink pasta is best eaten fresh; freezing may affect texture and color. Freeze pasta sauce separately if needed.
• Reheating: Reheat gently in a skillet over low heat with a splash of water or olive oil.

Special Equipment Needed

• Large pot for pasta
• Large skillet or sauté pan
• Wooden spoon or tongs for tossing pasta
• Knife and cutting board

FAQ

Q: Where can I buy squid ink pasta?
Most specialty grocery stores, Italian markets, or online retailers carry squid ink pasta.

Q: Can I make this without seafood?
Yes – the pasta itself has a natural umami flavor from squid ink and works beautifully vegetarian.

Q: Can I substitute white wine?
Yes – you can use vegetable or chicken broth as a non-alcoholic alternative.

Q: How do I store leftover squid?
Cooked squid should be eaten within 1 day; it becomes rubbery if reheated multiple times.

Conclusion

Black Squid Ink Pasta with Garlic and Chili is a dramatic, flavorful, and sophisticated dish perfect for Halloween dinners or special occasions. Its bold black color, garlic-chili aroma, and optional seafood create a striking and unforgettable meal. Easy to prepare, elegant to serve, and endlessly customizable, it’s a must-try recipe for adventurous eaters and gourmet enthusiasts alike.