Squid Ink Pasta Dramatic (Print Version)

Strikingly elegant black squid ink pasta tossed in a silky, rich cream sauce for an impressive dinner party.

# 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 - 1/2 cup grated Parmigiano-Reggiano
10 - 1 tablespoon chives, finely chopped
11 - Lemon wedges (optional)

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the squid ink pasta according to package instructions until al dente. Reserve 1/2 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.

# Additional Tips::

01 -
  • It looks impossibly elegant but comes together in less than forty minutes, making you feel like a culinary genius without the stress.
  • The creamy sauce clings to every strand, balancing the subtle brininess of the squid ink with buttery richness and a whisper of lemon.
  • It turns any ordinary dinner into an occasion, the kind of dish that makes people pause mid-conversation and ask how you did it.
02 -
  • Do not skip reserving the pasta water; it contains starch that helps the sauce cling and prevents it from breaking or looking greasy.
  • Keep the heat low once you add the cream, or it can separate and lose that luxurious smooth texture you are aiming for.
  • Taste the sauce before adding the pasta, because the Parmesan and pasta cooking water both add salt, and you do not want to overdo it.
03 -
  • Use a wooden spoon to toss the pasta in the sauce; it is gentler and helps distribute everything evenly without tearing the strands.
  • Grate the Parmesan fresh right before serving; pre-grated cheese has anti-caking agents that prevent it from melting smoothly into the sauce.
  • If you want even more drama, serve it in black or dark-colored bowls so the white cream streaks and green chives really stand out.
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