Squid ink linguine



A classic fish-based first course in impeccable total black style: squid ink linguine is a captivating dish with a sublime taste, perfect for sea flavor enthusiasts. Today, this preparation of humble origin is renowned as one of the most refined and inspired dishes. Black squid ink was once used to season squid for want of anything else, especially by fishermen, intent on wasting as little as possible of these tender mollusks, making a virtue out of necessity. This precious and flavorsome ink has since come to be appreciated as a natural colorant with an intense flavor in culinary preparations, featuring in a number of gourmet reinterpretations, like gnocchi with black squid ink. The recipe for squid ink linguine, in all its elegant simplicity, is a timeless classic of our culinary tradition: discover our tips on how to make it in the best possible way!

Linguine pasta 11 oz (320 g)
Squid 1 lb (700 g) - to be cleaned, with the ink sack
Garlic 1 clove
Extra virgin olive oil 3 tbsp (40 g)
White wine 5 tbsp (80 g)
Fine salt to taste
Black pepper to taste
Parsley to taste - finely chopped

How to prepare Squid ink linguine

To prepare squid ink linguine, bring the water you'll need for cooking the pasta to the boil and add salt. Now clean each squid. Start by making a small and shallow cut on the back, to remove the bone 1. Open the squid in half and delicately remove the sack containing the black squid ink 2 and leave to one side in a bowl, covered with a damp cloth 3 so that it does not dry out. Repeat with all the other squid.

Remove the head from the body, skin it 4, cut away the eyes and the middle tooth; leave the part with the tentacles to one side. Before cleaning the last squid, heat a deep saucepan filled with salted water, which you'll need for cooking the pasta. Rinse all the cleaned squid under running water 5, cut it into strips 6

and leave the part with the tentacles whole 7. As soon as you bring the water for the pasta to the boil, add the salt and pasta 8; cook for around 8 minutes, or for as long as it says on the packet. Heat the olive oil in a large pan with a peeled garlic clove; remove the clove as soon as it becomes golden 9

and add the squid 10; stir and sautee for 5 minutes, add the white wine 11, simmer and reduce for a couple of minutes. Add a pinch of salt, then place the ink sacks in the pan 12

and press down on each one with the back of a spoon to break them open 13. Stir to flavor the squid 14. In the meantime the pasta will have finished cooking; drain and add it to the pan with the squid 15.

Flavor with the fresh finely chopped parsley 16, stir one last time 17 and serve your linguine pasta with black squid ink right away 18.


Store your squid ink linguine for no longer than a day in the refrigerator. Freezing is not recommended.


If you are not experienced, buy your squid already cleaned and ask for the ink sack, or buy the ink separately, in which case you'll need 1.23 oz of black squid ink.

For the translation of some texts, artificial intelligence tools may have been used.