Squid Ink Pasta With Calamari

Name: Squid Ink Pasta With Calamari
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 people people
Cuisine: Italian
Ingredients: 320 g squid ink pasta; 300 g calamari, cleaned and sliced into rings; 2 tablespoons olive oil; 2 garlic cloves, finely chopped; 200 g cherry tomatoes, halved; 1/4 cup dry white wine; salt, to taste; black pepper, to taste; fresh parsley, chopped (for garnish); lemon wedges, to serve (optional)!

Make a statement with squid ink pasta and tender calamari — bold, rich, and unforgettable. Order premium calamari from Pearl Seafoods.

Squid Ink Pasta With Calamari displayed in black pot.

Serves

4 people people

Prep

5 minutes mins

Cook

25 minutes mins

Difficulty

Medium

About This Recipe

Elevate your culinary experience with squid ink pasta paired with tender calamari. This exquisite dish combines the rich, briny flavours of the sea with the dramatic black hue of squid ink pasta, perfectly complemented by sautéed calamari. Ideal for dinner parties or a gourmet meal at home, this recipe highlights the freshness of Pearl Seafoods' calamari, expertly cleaned and prepared for your convenience. Pair with olive oil, garlic, and cherry tomatoes for a simple yet elegant preparation, or enhance the dish with white wine and fresh herbs for a decadent touch. Enjoy the convenience of Sydney's premium seafood delivery service—order today and create a restaurant-quality dish in your own kitchen

Ingredients

320 g squid ink pasta
300 g calamari, cleaned and sliced into rings
2 tablespoons olive oil
2 garlic cloves, finely chopped
200 g cherry tomatoes, halved
1/4 cup dry white wine
salt, to taste
black pepper, to taste
fresh parsley, chopped (for garnish)
lemon wedges, to serve (optional)!

Method

Cook the pasta in a saucepan of boiling salted water according to the packet instructions. Drain, reserving 1/4 cup (60ml) cooking water. Toss pasta with a little oil to loosen.
Heat 1 tbsp oil in a large frypan over medium-high heat. Season the squid rings, then cook for 2 minutes or until light golden. Remove from pan.
Return pan to medium heat and add the remaining 1 tbsp oil. Add the eschalot and cook, stirring, for 2 minutes or until softened. Add garlic and cook for 1 minute or until fragrant, then add wine and cook
for a further 1 minute or until slightly reduced.
Add passata and cherry tomatoes, then cook for 5 minutes or until tomatoes start to collapse. Season, then return squid to the pan with the reserved water and cook for 2-3 minutes or until warmed through.
Divide pasta and sauce among bowls, and serve with basil and lemon wedges.

Featured Product

Fresh Squid Rings

$50.00 $11.00

Nutrition (per serving)

Calories 430 kcal
Total Fat 12.0 g
Total Carbohydrate 55.0 g
Protein 28.0 g

% Daily Value*

Calories 430 kcal (21% DV)
Total Fat 12.0 g (15.38% DV)
Total Carbohydrate 55.0 g (20.0% DV)
Protein 28.0 g (56.0% DV)

*Based on a 2,000 kcal daily diet.

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