Squid Ink Pasta Cream Sauce (Print Version)

Black squid ink pasta tossed in a rich, creamy sauce with garlic, shallot, and Parmigiano.

# What You'll Need:

→ Squid Ink Pasta

01 - 14 oz squid ink pasta (dried or fresh)

→ Cream Sauce

02 - 2 tablespoons unsalted butter
03 - 1 small shallot, finely chopped
04 - 2 cloves garlic, minced
05 - 2/3 cup dry white wine
06 - 1 cup heavy cream
07 - 1 teaspoon lemon zest
08 - Salt and freshly ground black pepper, to taste

→ Garnish

09 - 1.75 oz grated Parmigiano-Reggiano
10 - 1 tablespoon chives, finely chopped
11 - Lemon wedges (optional)

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Cook the squid ink pasta until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
02 - Melt butter in a large skillet over medium heat. Add shallot and sauté for 2 to 3 minutes until translucent.
03 - Add minced garlic and cook for 30 seconds until fragrant.
04 - Pour in white wine and simmer for 2 to 3 minutes to reduce and evaporate alcohol.
05 - Reduce heat to low. Stir in heavy cream and lemon zest. Simmer gently for 2 to 3 minutes until sauce thickens slightly. Season with salt and pepper.
06 - Add drained pasta to sauce, tossing to coat. If sauce is too thick, incorporate reserved pasta water one tablespoon at a time until silky and glossy.
07 - Remove from heat. Plate immediately and garnish with grated Parmigiano-Reggiano, chopped chives, and a squeeze of lemon if desired.

# Additional Tips::

01 -
  • The squid ink gives you that restaurant-quality elegance without requiring fancy techniques or obscure ingredients.
  • It tastes far more delicate than the color suggests—creamy, buttery, with just a whisper of the sea.
  • You can have this on the table in under 40 minutes, which means impressing people on a Tuesday night is suddenly possible.
02 -
  • Don't skip reserving that pasta water—it's starchy and becomes your insurance policy if the sauce tightens up, and it's the difference between a sauce that clings to the pasta and one that just sits on top.
  • The lemon zest is not optional and not a garnish—it's an ingredient in the sauce itself, stirred in while cooking, which is why it transforms the whole flavor in a way a squeeze at the end never quite does.
03 -
  • Have all your ingredients prepped and measured before you start cooking—this dish moves quickly once the pasta hits the water, and you don't want to be caught chopping garlic while something burns.
  • Grate your Parmigiano-Reggiano fresh right before serving instead of using pre-grated; it melts into the sauce more smoothly and tastes noticeably sharper and more complex.
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