Black Pasta with Squid Ink: An Understated Elegance from the Deep

Squid ink pasta feels like an underground secret, a dark jewel from the sea that’s somehow both mysterious and familiar. It’s a dish that whispers of coastal markets and late-night kitchens, where bold flavors come alive in a simple handful of ingredients. The moment you toss that jet-black pasta with fragrant garlic and a splash of lemon, everything feels right in the world.

Why This Dish Will Keep Calling You Back

It’s quick to make, and the striking black makes it feel special. The smoky ink and bright citrus dance on your palate, reminding you of coastal nights and secret recipes. Plus, it’s a rare treat that feels both daring and familiar—like a secret handshake among pasta lovers.

Understanding the Key Ingredients

• Black pasta (made with squid ink): Offers a rich, briny flavor and a striking jet-black appearance that’s visually arresting.
• Squid ink: The star of the dish—smoky, umami, and oceanic. Substitution with a splash of oyster sauce isn’t quite right.
• Garlic: Provides a fragrant, savory foundation. Use fresh for the best aroma.
• Chili flakes: Adds a gentle heat that balances the ink’s brine. Skip if you prefer milder.
• Lemon: Brightens the dish with citrus sharpness, cutting through the richness.
• Parsley: Fresh, herbal, and slightly peppery—adds color and freshness.
• Good olive oil: Finishes the dish with a fruity, rich note—use a quality extra virgin.

Tools of the Trade for Perfect Black Pasta

• Large pot: Boiling the pasta evenly and efficiently.
• Wide skillet or sauté pan: Creating the ink sauce in a space that allows for even coating.
• Ladle or small measuring cup: Reserving pasta water for adjusting sauce consistency.
• Tongs or pasta fork: Gently tossing and serving the pasta.
• Chef’s knife and chopping board: Preparing garlic and herbs.

Step-by-Step to the Deep, Dark Elegance

Step 1: Bring a large pot of water to a rolling boil, salt generously, and stir in the black pasta. Cook until just al dente, about 9-11 minutes. Drain, reserving a cup of pasta water.

Step 2: In a wide skillet, heat a splash of olive oil over medium heat. Add finely chopped garlic and a pinch of chili flakes. Sauté until fragrant, about 30 seconds. The garlic should be golden but not burnt.

Step 3: Add squid ink to the skillet, stirring to combine with the garlic and chili. Pour in a splash of pasta water, about 1/4 cup, to loosen the ink and create a glossy sauce. Let it simmer for 2 minutes, smell the smoky, briny aroma.

Step 4: Toss the drained pasta into the ink sauce. Cook together for 1-2 minutes, adding more pasta water if needed to coat the noodles evenly. The pasta should shimmer with a jet-black, oily sheen and smell deeply umami.

Step 5: Finish with a squeeze of fresh lemon, a handful of chopped parsley, and a sprinkle of flaky sea salt. Serve immediately, garnished with a drizzle of good olive oil.

Cooking Checkpoints and Tips for Mastery

• The pasta should be just al dente, with a slight bite, not mushy.
• The ink sauce should be glossy, not grainy, with a smoky, briny aroma.
• Pasta water helps the sauce cling; use enough to coat the noodles evenly.
• Avoid overcooking the garlic to prevent bitterness and burnt flavor.

Common Mistakes and How to Fix Them

• Cooking pasta too long and ending up with mush.? OVERCOOKED PASTA – Drain when just al dente, and toss quickly in sauce.
• Adding ink directly, causing clumps.? INK SEPARATES – Mix the ink with a little hot pasta water before adding to the sauce.
• Letting garlic turn dark and bitter.? SAUCE BURNS – Keep heat moderate, and stir often to prevent sticking or burning.
• Serving without acid, dulling the flavor.? LACK OF BRIGHTNESS – Add lemon juice just before serving for a fresh zing.

Squid Ink Pasta with Garlic, Lemon, and Parsley

This striking black pasta is made with squid ink, offering a rich, briny flavor and a dramatic appearance. Tossed in fragrant garlic, chili flakes, and finished with bright lemon and fresh parsley, it creates a glossy, flavorful dish that combines oceanic depth with citrusy freshness. The final texture is tender, lightly coated with a smoky, umami-rich sauce that shimmers invitingly.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: Seafood

Calories: 450

Ingredients Equipment Method

Ingredients

  

• 400 g black pasta (made with squid ink)
• 3 cloves garlic finely chopped
• 1/4 teaspoon chili flakes optional, for heat
• 2 tablespoons squid ink
• 1 lemon lemon juiced, for brightness
• 1/4 cup fresh parsley chopped
• 2 tablespoons good olive oil
• to taste flaky sea salt

Equipment

• Large pot
• Wide skillet or sauté pan
• Ladle or small measuring cup
• Tongs or pasta fork
• Chef’s knife and chopping board

Method

 

1. Bring a large pot of salted water to a rolling boil, then stir in the black pasta. Cook until just al dente, about 9-11 minutes, until it feels tender but still has a slight bite. Drain and reserve about 1 cup of pasta water.
   
2. While the pasta cooks, heat a splash of olive oil in a wide skillet over medium heat. Add the chopped garlic and chili flakes, sautéing until fragrant and just golden, about 30 seconds. The garlic should smell aromatic and start to turn a light golden hue.
   
3. Add the squid ink to the skillet, stirring vigorously to combine with the garlic and chili. Pour in about 1/4 cup of reserved pasta water, stirring until the ink forms a glossy, smoky sauce that bubbles gently. Let simmer for 2 minutes for the flavors to meld.
   
4. Drop the drained pasta into the ink sauce, tossing gently with tongs or a pasta fork to coat every strand evenly. Cook together for 1-2 minutes, adding more pasta water if needed to help the sauce cling to the noodles and create a shiny, oily sheen.
   
5. Squeeze fresh lemon juice over the pasta, then sprinkle with chopped parsley. Season with flaky sea salt to taste, balancing the smoky, briny flavors with bright citrus and herbs. Toss again to combine all the flavors beautifully.
   
6. Transfer the pasta to serving plates, drizzle with a little extra olive oil, and serve immediately while hot. The pasta should be glossy, jet-black, with a fragrant aroma and a perfect al dente bite.