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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Recipe Information
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)
Instructions
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.
While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat.
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.
Add the cleaned calamari rings to the skillet and cook for 2-3 minutes, stirring occasionally, until they are just opaque and tender.
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.
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.
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.
Stir in the chopped parsley and adjust seasoning with additional salt or pepper if needed.
Serve immediately, garnished with lemon wedges and a sprinkle of grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
1987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 811 mg | 270% | |
| Sodium | 3047 mg | 132% | |
| Total Carbohydrate | 190.7 g | 69% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 12.4 g | ||
| Protein | 97.2 g | 194% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 833 mg | 64% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1953 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
