Squid Ink Seafood Linguine
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Eight grams of squid ink turns the whole sauce jet black and gives it a briny, sea-like flavor.
Read more
Loosening the ink in pasta water first keeps it from clumping in the pan. Sliced garlic warms slowly over low heat, just long enough to scent the oil before it darkens. Shrimp and squid rings sear only on the outside at the start and stay tender by cooking through during the last toss with the linguine. White wine and halved cherry tomatoes add acidity against the dark, savory ink, and the salt is added by taste rather than all at once.
Ingredients
Instructions
- 1
Cook 180g linguine in salted boiling water for 1 minute less than the package time.
Reserve 150ml pasta water.
- 2
Heat 2 tablespoons olive oil in a pan over low heat.
Add 3 sliced garlic cloves and cook slowly for 1-2 minutes until fragrant.
- 3
Add 120g shrimp and 120g squid rings.
Cook over high heat for 1 minute 30 seconds until just cooked on the outside. Remove and set aside.
- 4
Add 80ml white wine and 120g halved cherry tomatoes.
Simmer over medium heat for 2 minutes to build acidity.
- 5
Dissolve 8g squid ink in 60ml pasta water and pour into the pan.
Stir until the sauce is evenly black.
- 6
Add the cooked linguine and seafood together and toss for 1 minute, checking that the seafood is fully cooked through.
Add only as much of the prepared 5g salt as needed and finish with 10g chopped parsley.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Gochujang Vongole Linguine
linguine, white wine
Couscous Herb Salad
cherry tomatoes, olive oil
Gambas al Ajillo (Garlic Shrimp)
shrimp, olive oil