Linguine with Squid and Its Ink Recipe | Cook the Book

By
Caroline Russock
Caroline Russock is a contributing writer at Serious Eats.
Caroline Russock
Caroline Russock is a writer who splits her time between Philadelphia and the Caribbean covering food, travel, leisure, lifestyle, and culture. Her writing is featured in PhillyVoice, Eater, Eater Philly, Serious Eats, and The Tasting Table.
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Updated Aug. 09, 2018
squid ink linguine ingredients
Caroline Russock

This Linguine with Squid & Its Ink fromMolto Gustoby Mario Batali andMark Ladneris one seriously sinister-looking plate of pasta. It's dark and murky and once the little slices of calamari are dressed with the squid ink sauce, it's virtually impossible to tell the squid apart from the pasta by sight alone.

squid ink linguine ingredients

Before enjoying your pasta, you must overcome two hurdles: the first is sitting down a plate that sports a color palette not associated with everyday eating. The second is getting your hands on a jar of squid ink. I tried about seven different specialty shops before I found mine, but you can also find it online.

Once you've assembled all of your ingredients, this pasta comes together in a way that's not all that different from a simple spaghetti with clam sauce oraglio e olio. Garlic is sautéed in a bit of olive oil, wine is added and reduced, the calamari is cooked until just tender, and finally the squid ink is added. The dish is finished with a healthy squeeze of lemon and a handful of chopped parsley for brightness.

The flavors are really wonderful—acidic and rich—and taste of the sea without being too seafood-y. Just a quick warning though, eat this pasta only with those who you feel truly comfortable around. There's no way to enjoy it without black-stained lips.

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Recipe Facts

Total:0 mins
Serves:6 servings

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  • Kosher salt

  • 6tablespoonsextra-virgin olive oil

  • 5garliccloves, thinly sliced

  • 1/2cupdry white wine

  • 1/4poundcleanedcalamari

  • 2tablespoonssquid ink

  • 1pounddried linguine

  • 1/3cupcoarsely chopped fresh Italian parsley

  • 1/2lemon

Directions

  1. Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.

  2. Meanwhile, combine oil and garlic in another large pot and cook over medium heat, stirring, until garlic is softened, about 1 minute. Add wine, bring to a boil, and boil until reduced by half. Add calamari and cook, stirring, until just tender, 2 to 3 minutes. Whisk in squid ink and remove from heat.

  3. Drop pasta into boiling water and cook until just al dente. Drain, reserving about 1/2 cup of pasta water.

  4. Add pasta and 1/4 cup of reserved pasta water to sauce, stirring and tossing over medium heat, then cover and steam together over low heat for 2 minutes. Add a splash or two more of reserved pasta water if necessary to loosen sauce, stir in the parsley, and add squeeze of lemon juice, or to taste. Serve immediately.

Nutrition Facts(per serving)
293 Calories
16g Fat
30g Carbs
7g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 293
% Daily Value*
Total Fat16g 20%
Saturated Fat 2g 11%
Cholesterol19mg 6%
Sodium879mg 38%
Total Carbohydrate30g 11%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein7g
Vitamin C 10mg 52%
Calcium 22mg 2%
铁2毫克 9%
Potassium 125mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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