Save to Pinterest A strikingly elegant black squid ink pasta tossed in a silky, rich cream sauce, perfect for impressing at dinner parties or indulging in a luxurious meal at home. This dramatic dish combines the striking visual appeal of jet-black pasta with the velvety comfort of a luscious cream sauce, creating an unforgettable dining experience that's as beautiful as it is delicious.
Save to Pinterest The deep, mysterious hue of squid ink pasta immediately captures attention, while the luxurious cream sauce provides a rich, velvety contrast. This Italian-inspired dish balances elegance with approachable flavors, making it ideal for special occasions or when you simply want to elevate a weeknight meal into something extraordinary.
Ingredients
- Squid Ink Pasta
- 400 g squid ink pasta (dried or fresh)
- Cream Sauce
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 150 ml dry white wine
- 250 ml heavy cream
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper, to taste
- Garnish
- 50 g grated Parmigiano-Reggiano
- 1 tablespoon chives, finely chopped
- Lemon wedges (optional)
Instructions
- 1
- Bring a large pot of salted water to a boil. Cook the squid ink pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain.
- 2
- While the pasta cooks, melt the butter in a large skillet over medium heat. Add the shallot and sauté for 2–3 minutes until translucent.
- 3
- Add the garlic and cook for 30 seconds until fragrant.
- 4
- Pour in the white wine and simmer for 2–3 minutes, allowing the alcohol to evaporate and the mixture to reduce slightly.
- 5
- Reduce heat to low. Stir in the heavy cream and lemon zest. Simmer gently for 2–3 minutes until the sauce thickens slightly. Season with salt and pepper.
- 6
- Add the drained pasta to the sauce, tossing to coat. If the sauce is too thick, add a bit of reserved pasta water, a tablespoon at a time, until silky and glossy.
- 7
- Remove from heat. Serve immediately, topped with grated Parmigiano-Reggiano, chopped chives, and a squeeze of lemon if desired.
Zusatztipps für die Zubereitung
Reserve pasta water before draining to adjust sauce consistency. The starchy water helps bind the cream sauce to the pasta for a silkier finish. Work quickly once the pasta is drained to prevent it from cooling down before tossing with the sauce.
Varianten und Anpassungen
For extra flavor, add sautéed shrimp or calamari to the sauce. Substitute fresh parsley for chives if preferred. The dish pairs beautifully with a crisp Italian white wine such as Pinot Grigio.
Serviervorschläge
Serve immediately while hot and glossy. Plate the pasta twirled high for dramatic effect, and offer extra Parmigiano-Reggiano at the table. Lemon wedges on the side allow guests to add brightness to taste.
Save to Pinterest With its dramatic appearance and luxurious flavors, this squid ink pasta transforms any meal into a special occasion. The combination of the striking black pasta against the creamy white sauce creates a visual masterpiece that's sure to impress your guests while delivering on taste.
Recipe FAQs
- → What does squid ink pasta taste like?
Squid ink pasta has a mild briny flavor reminiscent of the sea, with subtle umami notes that pair beautifully with creamy sauces. The taste is delicate rather than overpowering.
- → Where can I buy squid ink pasta?
Look for squid ink pasta at specialty Italian grocers, well-stocked supermarkets, or gourmet food stores. It's also available online from specialty food retailers.
- → Can I make this dish ahead of time?
The cream sauce can be prepared 1-2 hours ahead and gently reheated. Cook the pasta just before serving, as squid ink pasta is best enjoyed immediately when perfectly al dente.
- → What wine works best in this sauce?
A dry Italian white wine like Pinot Grigio or Sauvignon Blanc works beautifully. The wine's acidity balances the rich cream while complementing the pasta's subtle briny notes.
- → Can I add protein to this dish?
Sautéed shrimp, calamari, or even crab meat make excellent additions. Cook the seafood separately and fold it into the finished sauce just before serving.
- → Why reserve pasta cooking water?
The starchy pasta water helps bind the sauce to the noodles, creating a silky emulsion that clings perfectly. Add it gradually until reaching your desired consistency.