Squid Ink Seafood Linguine
Quick answer
Squid ink seafood linguine dissolves squid ink in reserved pasta water before adding it to the pan, ensuring even distribution without clumping.
What makes this special
- Salty squid ink and reserved pasta water create a deep black coating for seafood linguine.
- Squid ink dissolved in pasta water first for even, clump-free black coating
- Garlic slices slow-infused in olive oil then white wine deglazes the pan
Key ingredients
Core cooking flow
- 1 Cook 180g linguine in salted boiling water for 1 minute less than the package time.
- 2 Heat 2 tablespoons olive oil in a pan over low heat.
- 3 Add 120g shrimp and 120g squid rings.
Squid ink seafood linguine dissolves squid ink in reserved pasta water before adding it to the pan, ensuring even distribution without clumping. Shrimp and squid rings are seared quickly over high heat to set their surfaces, then finished during the final emulsification step so they stay springy rather than rubbery. Sliced garlic infused slowly in olive oil forms the aromatic base, and white wine with halved cherry tomatoes introduces a gentle acidity once the alcohol cooks off. The ink coats linguine in a glossy black sauce that carries concentrated brininess, and chopped parsley scattered on top provides a fresh herbal contrast. A small squeeze of lemon juice added at the end brightens the deep, saline richness of the squid ink and makes the oceanic flavors more vivid with each bite.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Cook 180g linguine in salted boiling water for 1 minute less than the package time.
Reserve 150ml pasta water.
- 2Control
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.
- 3Control
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.
- 4Control
Add 80ml white wine and 120g halved cherry tomatoes.
Simmer over medium heat for 2 minutes to build acidity.
- 5Season
Dissolve 8g squid ink in 60ml pasta water and pour into the pan.
Stir until the sauce is evenly black.
- 6Finish
Add the cooked linguine and toss for 1 minute.
Season with 5g salt, return the seafood, and finish with 10g chopped parsley.
After the steps
Pick a recipe that fits this dish.
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