Squid Ink Pasta Dramatic (Printer-Friendly)

Black squid ink pasta in rich cream sauce with white wine, butter, and fresh herbs. Elegant Italian main dish for four.

# What You'll Need:

→ 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)

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook the squid ink pasta according to package instructions until al dente. Reserve 1/2 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 Suggestions:

01 -
  • The velvety cream sauce creates this magical contrast against the midnight-black pasta that makes even takeout enthusiasts swoon with restaurant envy.
  • Despite its sophisticated appearance, the recipe is surprisingly straightforward, letting you pull off culinary sorcery in just 35 minutes while your guests think youve been laboring all day.
02 -
  • Never rinse squid ink pasta after cooking, as it washes away the starch that helps the sauce cling to each strand, a mistake I made only once before learning better.
  • The sauce will continue to thicken after you remove it from heat, so pull it off the stove when it seems slightly thinner than youd ideally want it to be.
03 -
  • Always reserve more pasta water than you think youll need, as this starchy liquid is the secret to rescuing a sauce thats broken, separated, or become too thick.
  • If using dried squid ink pasta, cook it about 30 seconds less than the package suggests, as it will continue to cook slightly when tossed with the hot sauce.
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