Squid Ink Pasta with Calamari

Squid ink pasta with a delicious, light, white wine butter cream sauce. Just made this tonight and had to share. We all loved it, even my husband who hates squid, and my 3-year-old asked for seconds!

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 509 Calories

Ingredients

• 2 tablespoons butter
• 1 cup white wine
• salt and ground black pepper to taste
• ¼ teaspoon dried basil
• 2 teaspoons minced garlic
• 1 shallot, chopped
• 1 teaspoon lemon juice, or to taste
• 10 cups water, divided
• ¼ teaspoon sweet paprika
• 1 splash white wine
• 1 tablespoon avocado oil, or as needed
• 5 squid, cleaned and cut into 1/2-inch rings
• 1 (16 ounce) package uncooked black squid ink pasta
• 2 scallions, sliced diagonally
• ¼ teaspoon dried roasted garlic
• ¼ teaspoon Parisian herb blend
• 1 pint heavy whipping cream, or as needed

Recipe Instructions

Step 1

Heat avocado oil in a deep skillet over medium heat; cook and stir minced garlic until fragrant, about 1 minute. Stir in squid and a pinch of salt. Pour 2 cups water and 1 cup wine over squid, ensuring squid is fully submerged. Cover skillet and bring liquid to a boil; reduce heat and simmer until squid is tender, about 40 minutes.

Step 2

Bring 8 cups generously salted water to a boil in a pot. Cook squid ink pasta at a boil until tender yet firm to the bite, about 11 minutes. Drain, reserving pasta water.

Step 3

Remove squid from skillet and place in a bowl. Add shallot and scallions to skillet; cook and stir in the remaining liquid for about 3 minutes. Stir in butter, a splash of white wine, lemon juice, basil, paprika, dried roasted garlic, Parisian herb blend, salt, and pepper. Slowly pour in cream until sauce reaches desired color and consistency.

Step 4

Mix squid into the sauce and cook until sauce reduces and thickens, about 5 minutes. Add some of the reserved pasta water if sauce gets too thick. Add pasta to sauce; toss to coat lightly with sauce.