Seafood Recipes

Squid Ink Pasta WithCalamari

Squid ink pasta is tossed with seared calamari in a white wine and tomato sauce built from eschalot, garlic, passata and cherry tomatoes, finished with parsley and lemon wedges.

Squid Ink Pasta With Calamari
4 People
Serves
5 Mins
Prep Time
25 Mins
Cook Time
Medium
Difficulty
Italian
Cuisine
The Recipe

About This SeafoodDish

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

  1. 320 g squid ink pasta
  2. 300 g calamari, cleaned and sliced into rings
  3. 2 tablespoons olive oil
  4. 2 garlic cloves, finely chopped
  5. 200 g cherry tomatoes, halved
  6. 1/4 cup dry white wine
  7. Eschalot, finely chopped
  8. Tomato passata
  9. salt, to taste
  10. black pepper, to taste
  11. fresh parsley, chopped (for garnish)
  12. lemon wedges, to serve (optional)!

Method

  1. 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.
  2. Heat 1 tbsp oil in a large frypan over medium-high heat. Season the calamari rings, then cook for 2 minutes or until light golden. Remove from pan.
  3. 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.
  4. Add the passata and cherry tomatoes, then cook for 5 minutes or until tomatoes start to collapse. Season, then return the calamari to the pan with the reserved water and cook for 2-3 minutes or until warmed through.
  5. Divide pasta and sauce among bowls, and serve with parsley and lemon wedges.
From Our Kitchen

Chef's Tip

Squid ink pasta with calamari is all about rich ocean flavour, simplicity, and balance. The squid ink pasta brings a subtle briny depth that pairs perfectly with tender calamari, while garlic, olive oil, white wine, and tomatoes create a light but flavourful sauce that lets the seafood remain the hero. Cooking the calamari quickly keeps it soft and delicate, creating an elegant seafood pasta dish that feels both refined and comforting.

FEATURED

FeaturedProduct

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Fresh white squid rings arranged on black slate with crushed ice and lemon

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$12.50 $11.00 500g
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NUTRITION

NutritionPerServing

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