Voodoo Calamari Ink Pasta
Dive into the bold, briny flavors of the sea with this show-stopping Voodoo Calamari Ink Pasta. Featuring jet-black squid ink pasta tossed with tender calamari rings, sweet bursts of cherry tomatoes, and a zesty lemon-garlic white wine sauce, this recipe delivers elegance and intrigue in every bite. A touch of red chili flakes adds a fiery kick, while fresh parsley and Parmesan cheese provide the perfect finishing touches. Ready in just 35 minutes, this seafood pasta is ideal for a date night dinner or a luxurious weeknight indulgence. Serve it with a wedge of lemon for a bright, citrusy pop that balances the richness of the sauce. Whether you’re a fan of unique Italian recipes or looking to impress your guests, this dish is a must-try for pasta and seafood lovers alike.
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Ingredients
- 400 g Squid ink pasta
- 300 g Fresh calamari (cleaned and sliced into rings)
- 3 tbsp Extra virgin olive oil
- 2 tbsp Unsalted butter
- 4 cloves Garlic (minced)
- 1 tsp Red chili flakes
- 100 ml Dry white wine
- 200 g Cherry tomatoes (halved)
- 1 tsp Lemon zest
- 2 tbsp Fresh parsley (chopped)
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 1 Lemon (cut into wedges, for serving)
- 50 g Parmesan cheese (optional, grated)
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the squid ink pasta according to the package instructions, until al dente. Reserve 1/2 cup of pasta water, drain the rest, and set the pasta aside.
Step 2
While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat.
Step 3
Add the minced garlic and red chili flakes to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Step 4
Add the cleaned calamari rings to the skillet and cook for 2-3 minutes, stirring occasionally, until they are just opaque and tender.
Step 5
Deglaze the skillet with the white wine, scraping up any flavorful brown bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Step 6
Add the halved cherry tomatoes, lemon zest, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for another 2-3 minutes, allowing the tomatoes to soften slightly.
Step 7
Toss the cooked squid ink pasta into the skillet, adding a splash of the reserved pasta water to help coat the pasta in the sauce. Mix well until everything is evenly combined.
Step 8
Stir in the chopped parsley and adjust seasoning with additional salt or pepper if needed.
Step 9
Serve immediately, garnished with lemon wedges and a sprinkle of grated Parmesan cheese, if desired.
Nutrition Facts
| Serving size | (1182.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1723.7 |
| Total Fat 88.9g | 0% |
| Saturated Fat 31.0g | 0% |
| Cholesterol 901mg | 0% |
| Sodium 3378.9mg | 0% |
| Total Carbohydrate 130.6g | 0% |
| Dietary Fiber 9.1g | 0% |
| Total Sugars 9.8g | |
| Protein 89.3g | 0% |
| Vitamin D 20IU | 0% |
| Calcium 748.2mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 1527.9mg | 0% |
Source of Calories