Logo Print This Recipe

Squid Ink Pasta with Calamari

Posted by Peggy on October 27, 2010

Squid Ink Pasta with Calamari
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.