Squid ink pasta says: "I might not be beautiful and I’m a bit dark, but I’m really delicious!"
To be honest, squid ink pasta doesn’t have a very strong ink flavour if it’s not freshly made. It’s more about the striking appearance, which adds a mysterious and elegant touch. When paired with different coloured ingredients, the contrast creates an immediately pleasing visual impact. This is a big reason why I like using squid ink pasta.
This time, we bring you a refreshing and appetizing flavour—infused with garlic, dried chilli, and lemon. It’s slightly sour and spicy, perfect for stimulating the appetite. Squid ink pasta paired with squid is a match made in heaven. When the squid is cut into fine pieces and quickly stir-fried, it retains its tenderness, adding great texture to the pasta dish! If you want to know how to make this delicious garlic lemon squid ink pasta, please watch the following video or scroll down for the written recipe.
Ingredients (serve 2)
Squid Ink Pasta | 200g |
|---|---|
Squid | 1 pc |
Garlic | 4 cloves |
Lemon | 1 bulb |
Chicken/Fish Stock | 250 ml |
Parsley | 1 sprig |
Thyme | few sprigs |
Dried Chilli Flakes | 1 tsp |
Salt | ½ tsp |
E.V. Olive Oil | few tbsp |
Steps
1.
Peel and finely chop the garlic. Zest the lemon and cut it in half. Chop the parsley. Clean the squid, remove the transparent bone, peel it, and then cut it into thin strips.
2.
Bring a pot of water to a boil, add a pinch of salt and olive oil, and cook the pasta for 5 minutes. Drain and set aside.
3.
In a skillet, add 2-3 tablespoons of oil, the garlic, crushed dried chilli, thyme, and lemon zest. Start heating the skillet to allow the spices to infuse the oil and become more aromatic. Sauté until fragrant.
4.
Add the stock and bring it to a boil.
5.
Once the stock is boiling, add the squid and stir for 5 seconds before adding the pasta. Increase the heat to high. (Cooking on high heat helps the pasta release starch, thickening the sauce.)
6.
When the sauce begins to reduce, squeeze in the lemon juice, then add the chopped parsley and salt. Stir and cook until the sauce coats the pasta. Turn off the heat and serve.
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