Squid Ink Pasta with Calamari

Squid Ink Pasta with Calamari

Trick or treat! Ick. Yuck. Gross. Is that what you’re thinking? Well, hmph! Give me your portion then. I love calamari (a.k.a. squid), and served in a simple garlic wine sauce over a bed of locally produced Al Dente pasta … well, I choose this for my Halloween treat.

According to Wikipedia, in English-speaking countries, squid is often marketed as calamari, the Italian word for squid. Many assume calamari are deep fried, chewy rings of indiscernible seafood. Yes it’s “calamari” but it’s also “squid”.

Artisan pastas, such as our own Al Dente pasta, are made with the highest-quality wheat which helps sauces to adhere better to the noodle. As in this recipe, I often undercook pasta and finish cooking it in the sauce. The pasta releases some of the starch, thickening the sauce a bit. As well, the sauce lends flavor to the pasta. Tantalizing symbiosis! I only rinse pasta if using it in a cold pasta salad. Again, you don’t want to remove the beautiful starch; in fact, I often add a bit of pasta cooking water to my sauce to add flavor and texture.

Recipe: Squid Ink Pasta with Calamari


  • 8 ounces Al Dente squid ink pasta
  • 1 tablespoon unsalted butter, divided
  • 2 tablespoons extra virgin olive oil, divided
  • 1 pound squid, cut into rings, tentacles left whole
  • 1/2 cup dry white wine
  • 1/2 cup seafood stock
  • 1 heaping teaspoon minced garlic
  • 1 teaspoon Old Bay, or other seafood seasoning blend
  • 1/2 teaspoon red pepper flakes


  1. Bring a large pot of salted water to a boil. Cook pasta for 2 minutes (it will continue to cook further in the sauce.)
  2. Melt 1/2 tablespoon butter and heat 1 tablespoon of olive oil over high heat. When fat bubbles, add squid to pan and cook 1- 2 minutes, or until squid loses some of the rawness.
  3. Add wine to pan and bring to a low boil. Add seafood stock, garlic, Old Bay, red pepper flakes, remaining butter, oil and pasta. Reduce heat and simmer 4-5 minutes, stirring, or until pasta is tender but firm to the bite.

Time: 25 minutes

Number of servings (yield): 2-3 main course servings

Copyright © Peggy Lampman’s dinnerFeed.

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