Squid Ink Pasta with Calamari

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

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.
Squid Ink Pasta with Calamari

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

Categories

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