Squid Ink Pasta Dramatic (Printable)

Elegant black pasta in a silky cream sauce with garlic, white wine, and fresh lemon. An impressive Italian main dish.

# What You Need:

→ Squid Ink Pasta

01 - 400 g (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 - 150 ml (⅔ cup) dry white wine
06 - 250 ml (1 cup) heavy cream
07 - 1 teaspoon lemon zest
08 - Salt and freshly ground black pepper, to taste

→ Garnish

09 - 50 g (½ cup) grated Parmigiano-Reggiano
10 - 1 tablespoon chives, finely chopped
11 - Lemon wedges (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the squid ink pasta according to package instructions until al dente. Reserve ½ cup of pasta cooking water, then drain.
02 - While the pasta cooks, melt the butter in a large skillet over medium heat. Add the shallot and sauté for 2–3 minutes until translucent.
03 - Add the garlic and cook for 30 seconds until fragrant.
04 - Pour in the white wine and simmer for 2–3 minutes, allowing the alcohol to evaporate and the mixture to reduce slightly.
05 - Reduce heat to low. Stir in the heavy cream and lemon zest. Simmer gently for 2–3 minutes until the sauce thickens slightly. Season with salt and pepper.
06 - Add the drained pasta to the sauce, tossing to coat. If the sauce is too thick, add a bit of reserved pasta water, a tablespoon at a time, until silky and glossy.
07 - Remove from heat. Serve immediately, topped with grated Parmigiano-Reggiano, chopped chives, and a squeeze of lemon if desired.

# Expert Hints:

01 -
  • The cream sauce is forgiving enough for weeknight cooking but elegant enough to make guests think you trained in Italy.
  • Squid ink tastes subtle and briny, not intimidating—it's really just pasta wearing its most dramatic outfit.
  • You can have this on the table in under 40 minutes, which feels impossible given how restaurant-quality it looks.
02 -
  • Squid ink pasta is not as delicate as it looks—dried versions are hearty and forgiving, so don't second-guess yourself or overcook it thinking it needs gentle treatment.
  • The pasta water is not optional; it's the difference between a sauce that coats and a sauce that clings, and you need it to adjust consistency without diluting flavor with regular water.
  • This dish doesn't hold well, so plan to eat it immediately—the sauce will absorb too much liquid if it sits, turning thick and gluey instead of silky.
03 -
  • Keep your skillet large and your heat moderate so the sauce stays creamy instead of separating—rushing this with high heat turns butter and cream into a broken, oily mess that no amount of stirring fixes.
  • Taste the pasta one minute early because squid ink pasta sometimes cooks faster than the package predicts, and al dente is non-negotiable when the sauce is this silky.
  • If you absolutely must hold this before serving, keep it warm in a low oven and loosen the sauce with a splash more pasta water right before plating to restore that glossy cling.
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