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This squid ink pasta with seafood is the perfect dinner for a special night. It’s luxurious and refined, but still approachable enough that you’ll want to make it again and again. The black squid ink gives the pasta a beautiful color, and the shrimp, clams, and squid provide a rich and savory flavor to the broth.
Pasta is the perfect pair for seafood like mussels, shrimp, and squid. Our lobster pasta is easy to make at home and loaded with delicious seafood flavors. And our garlic butter shrimp pasta is fast and easy. It is perfect for a weeknight dinner.
Skipping the cheese this time, our squid ink pasta recipe uses anchovy paste, white wine, and a savory mix of shallots, garlic, and fresh herbs for a savory and delicious seafood sauce.
One of the best things about this pasta recipe is its versatility. You can choose between several different kinds of seafood to create a pasta dish that works for you. And, while yes, you could use regular pasta instead of squid ink pasta for this recipe, if you’re able to find squid ink pasta, it’s worth it! It has more flavor than traditional pasta, tasting a little salty and slightly sweet.
Why This Squid Ink Seafood Pasta Recipe Works
Bold flavor with a briny edge. Squid ink pasta and anchovy paste bring deep umami notes that seafood lovers will appreciate.
Flexible and adaptable. Swap in whatever seafood you prefer or have on hand; scallops instead of squid, mussels instead of clams. This dish works with your pantry and your budget.
Striking presentation. The jet-black pasta adds drama to the plate while pairing seamlessly with the seafood, making the meal as eye-catching as it is flavorful.
Layered taste. Tomato paste and white wine balance the richness with sweetness and acidity, while shallots and garlic round it out with gentle aromatics.
If you enjoy seafood pasta recipes, you’ll also love my Lemon Basil Shrimp Pasta
Ingredient Highlights
Black squid ink pasta: Gives the dish its striking color and a subtle briny flavor that pairs beautifully with seafood.
Clams: Littleneck clams are great, but canned clams or mussels also work. If using canned, add them at the end with the squid to prevent overcooking.
Anchovy paste: A key flavor builder. You can swap in 4–5 whole anchovies, mashed with a fork, if you don’t have the paste.
Squid: Can be replaced with scallops; adjust cooking time depending on their size.
White wine: Choose a crisp variety like Sauvignon Blanc or Pinot Grigio. They’ll complement the sauce and pair well at the table.
Recipe Tips
Using canned clams: Stir them in at the same time you add the squid toward the end of cooking.
Instead of squid: Scallops make a great swap. Small ones cook in about 2 minutes, while larger scallops take closer to 3–4 minutes.
Clams and mussels: Feel free to substitute mussels for clams or cook a mix of both. Depending on size, they’ll need 4–10 minutes. They’re ready once the shells open. Toss any that stay shut.
Checking freshness: Buy clams or mussels that are tightly closed. If you find any open, give them a tap; if they don’t shut, discard them. Cracked or broken shells should also be thrown out.
Anchovy alternative: Swap the paste for 4–5 whole anchovies, mashed with a fork.
Keeping them warm: After steaming clams, cover them until you’re ready to use them so they don’t dry out or lose too much heat.
No shallot on hand? Use half of a small onion instead.
Squid Ink Seafood Pasta
This squid ink seafood pasta brings together briny depth, tender seafood, and dramatic black pasta for a meal that feels elegant yet approachable. You can keep it classic with shrimp, squid, and clams or mix in your own favorites.
Round out the meal with a fresh Arugula Apple Salad and some homemade Sourdough Focaccia Bread on the side.
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Squid Ink Pasta with Seafood
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Ingredients
- 1 pound squid ink pasta
- 1 ½ pounds cherry tomatoes
- 4 tablespoons olive oil
- 1 shallot, finely minced
- 12 garlic cloves, minced
- ¼ teaspoon crushed red pepper flakes
- 1 ½ pounds littleneck clams, scrubbed
- 1 tablespoon tomato paste
- 2 teaspoons anchovy paste
- 1 cup dry white wine
- 1 cup bottled clam juice
- 1 cup fresh chopped parsley, divided
- 1 teaspoon Fresh thyme
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ pounds large shrimp, peeled and deveined
- 8 ounces squid, sliced into 1/2 inch rings
- 2 teaspoons lemon zest
For Garnish
- 2 lemons, sliced into wedges
- ½ cup grated parmesan cheese
- ¼ cup chopped fresh basil for serving
- extra virgin olive oil
Instructions
Cook the Squid Ink Pasta and Prep the Tomatoes
- Bring a large pot of salted water to a boil. Add the squid ink pasta and cook according to package directions. Just before draining the pasta, reserve ½ cup of the pasta water. Set the drained pasta and the reserved pasta water aside for later.
- Slice half of the cherry tomatoes in half and leave the rest of them whole. Set aside for later.
Cook the Clams
- Heat 4 tablespoons of the oil in a large pot over medium-high heat (I used a Dutch Oven). Add the shallots and cook for about 3 minutes or until translucent. Add the garlic and red pepper flakes and cook for 1 minute.
- Add the clams and place the lid on the pot. Cook, keeping the pot covered and shaking occasionally for 3 to 4 minutes. Take a peak under the lid, if they are not open, cover the pot and continue to cook them. Check them every 2 to 3 minutes until all or nearly all of them are open.
- Transfer the clams to a bowl and discard any that have not opened. It’s ok if some of the garlic and shallots get stuck to the clams. Leave any broth from the clams in the pot. Cover the bowl of clams to keep them warm and prevent them from drying out.
Make the Sauce
- Add the tomato paste and anchovy paste to the pot. Pour in a splash of the white wine and whisk it around until the tomato and anchovy pastes are lump-free. Stir in the whole cherry tomatoes (save the halved tomatoes for later).
- Pour in the rest of the wine, the clam juice, ½ cup of parsley (reserve the other half for later), thyme, salt, and pepper. Bring to a simmer and cook for 10 to 12 minutes, uncovered, until the sauce is reduced by about one-third.
- Reduce the heat to medium-low and stir in the shrimp. Cover the pot and cook for 3 minutes (if you have extra large shrimp, cook for 4 to 6 minutes). Add the squid, lemon zest, the remaining 1/2 cup parsley, and the halved tomatoes. Cover the pot and cook for 2 more minutes or until the shrimp and squid are cooked through.
- Remove the pot from the heat and stir in the clams and black ink pasta. Cover the pot and let it sit for 2 to 3 minutes until the clams warm up again.
- Adjust the consistency of the sauce with the reserved pasta water. Taste and season with additional salt and pepper if desired.Serve with lemon wedges, freshly grated parmesan cheese, chopped basil leaves, and a drizzle of good olive oil.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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