Squid Ink Pasta Recipe with Seafood in San Marzano Tomatoes Sauce
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
644 kcal
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Course
Main Course
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Cuisine
Italian
Squid Ink Pasta Recipe with Seafood in San Marzano Tomatoes Sauce
Description
Squid Ink Pasta Recipe with Seafood in San Marzano Tomatoes Sauce combines the unique flavor and color of squid ink linguine with fresh squid cooked quickly to maintain a tender texture. The squid is sautéed with finely chopped shallots and garlic, then simmered briefly with San Marzano tomatoes and white wine for a delicate, lightly tangy sauce. The cooking method ensures the squid remains juicy and the sauce rich but balanced.
The pasta is cooked al dente in salted water, then immediately mixed with the seafood sauce to coat the strands evenly. This preparation is served immediately to preserve the squid's soft bite and the integrity of the sauce, making it a fitting choice for a seafood-themed dinner that highlights fresh, quality ingredients.
For enhancing the seafood flavor, grating bottarga on top before serving adds a pleasant salty depth that complements the sauce and pasta nicely.
Ingredients
- 1 pound linguine pasta dried or fresh, with squid ink
- 1 pound squid fresh or frozen, including tentacles
- 4 tablespoons extra-virgin olive oil
- 3 cloves garlic minced
- 2 shallots finely chopped, small
- 3 teaspoons salt plus 1 tablespoon for pasta water
- 1 teaspoon black pepper freshly ground
- 1 ounce can San Marzano Tomatoes
- 1/4 /4 cup white wine preferably Pinot Grigio
Instructions
- Slice the squid body into 1/4-inch rings and mix with the tentacles.
- Heat the olive oil in a large sauté pan over medium-low heat.
- Add the shallots and sauté until translucent, about 3 minutes.
- Add the squid and cook for 1 minute or until it turns light pink.
- Add the garlic, salt, and pepper and sauté for about 2 minutes.
- Add the tomatoes and white wine and let simmer for about 3 minutes.
- Turn off the heat, cover, and set aside.
- Bring a large pot of water to a boil and add a tablespoon of salt. Cook the pasta for 3 to 4 minutes if fresh, or if dried, until al dente, 8 to 9 minutes.
- Transfer the pasta to the pan with the sauce, toss to combine, and serve immediately.
Notes
- To intensify seafood taste, grate bottarga over the finished dish before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 644 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 644kcal | 32% |
| Carbohydrates | 88g | 29% |
| Protein | 32g | 64% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 264mg | 88% |
| Sodium | 1835mg | 76% |
| Potassium | 340mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 7mg | 8% |
| Calcium | 45mg | 5% |
| Iron | 4.7mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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