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–+ servings
squid ink noodles

Squid Ink Noodles

Discover the rich, briny flavors of squid ink noodles and learn how to make this stunning dish at home with our easy recipe. Perfect for seafood lovers!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g squid ink pasta
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 250 g prawns peeled and deveined
  • 1/2 cup dry white wine
  • 1/2 cup seafood stock
  • 1 unit lemon Juice of
  • 1 teaspoon red chili flakes optional
  • q.s. salt to taste
  • q.s. pepper to taste
  • q.s. fresh parsley chopped

Equipment

  • Large pot
  • Skillet
  • Wooden spoon or spatula
  • Colander

Method
 

  1. Bring a large pot of salted water to a boil. Add the squid ink noodles and cook according to the package instructions. Drain and set aside, reserving a small cup of pasta water.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
  3. Toss in the prawns and cook until they turn pink and opaque, about 2-3 minutes per side. Remove the prawns and set them aside.
  4. Pour the white wine into the skillet to deglaze, scraping up any browned bits. Let it simmer for 2 minutes, then add the seafood stock, lemon juice, and chili flakes if using.
  5. Add the cooked pasta to the skillet and toss everything together. Adjust the sauce consistency with reserved pasta water if necessary.
  6. Return the prawns to the pan and sprinkle with fresh parsley. Season with salt and pepper to taste. Drizzle with extra virgin olive oil before serving.

Nutrition

Calories: 450kcalCarbohydrates: 58gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 5IUVitamin C: 20mgCalcium: 2mgIron: 10mg

Notes

Try swapping prawns for scallops or clams for different seafood options. For a vegetarian version, use vegetable stock instead of seafood stock. Freshly grated lemon zest added along with the juice can enhance flavor. Store leftovers in an airtight container in the fridge for up to 2 days and reheat gently on the stovetop with a splash of water. Avoid freezing to preserve texture.
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