Seafood with squid ink pasta

Last weekend, we went along to the newly opened Italia Square in Auckland’s Parnell.  It’s a cool little place with a cafe, restaurant and market in a modern and open space.  (You can read about our lunch here if you’re interested!).

While we were waiting for lunch, I just had to look around the market and ended up buying a whole lot of goodies.  The market (which is a deli) sells pasta, canned goods, cured meats, bread, fruits, vegetables, as well as a few other bits and pieces.

I bought two packets of dried pasta – one was a porcini pasta and the other was a squid ink pasta.  The last time I cooked with squid ink pasta, we had bought it in Rome and taken it home with us, so I was keen to try it again.

Of course, having seafood with squid ink makes sense – the problem was that I couldn’t decide what seafood to get, so I decided to go crazy.  You can substitute the seafood with whatever you like.  You could also cook this with normal pasta if you don’t have any squid ink pasta – linguine would be lovely.


Seafood with squid ink pasta


Seafood with squid ink pasta


Serves 2



50g butter

100-150g skinless and boneless salmon, cubed

1/2 kg clams, cleaned and purged

200g dried squid ink pasta (or you could make your own, or use normal pasta)

6 prawns

1 small squid tube, sliced into rings

10 cherry tomatoes, halved

1 clove garlic, crushed

1/2 juice lemon

1/2 bottle of beer or a small glass of white wine

dried chilli flakes

extra virgin olive oil

handful chopped flat leaf parsley


Seafood with squid ink pasta



Cook the pasta in a big pot of salted, boiling water until nearly al dente.

Meanwhile, melt the butter over medium heat in a pan with a lid.  Add a splash of olive oil.  Season your cubed salmon and then fry in the butter until browned on the outside and cooked through.  Remove from the heat and set aside somewhere warm.  Fry the prawns and the squid in batches until cooked and keep with the salmon.

Add the garlic to the pan and fry gently until fragrant.  Pour the beer/wine into the pan and turn the heat up until it starts to boil.  Put your clams into the pan and cover with the lid.  Once the clams open, remove them from the heat.

Let the liquid in the pan simmer until reduced by about half.  Meanwhile, take the clams out of the shell and set the meat aside (leave about six clams in the shell for presentation at the end).

Going back to the liquid in the pan, squeeze a bit of lemon juice into the pan, taste, and then add more if needed.  Add the pasta, cherry tomatoes, parsley (reserve a bit for garnishing) and dried chilli flakes.  Toss in the liquid on a low heat until most of the sauce has soaked up in the pasta.  Take off the heat and toss through the clam meat.

Divide into bowls.  Place the seafood over the top, sprinkle with the remaining parsley and drizzle with extra virgin olive oil.  Serve immediately.


Seafood with squid ink pasta


17 thoughts on “Seafood with squid ink pasta

  1. Mmmm…I love seafood and pasta.

    The first time I tried squid ink pasta was in Thailand of all places! I loved it and when I came home, I went to Sabato and tried to buy the same. The lady there convinced me to buy squid ink instead of squid ink pasta. I think it was for both colour and flavour. I was a bit scared having squid ink to work with, I imagined it would be very messy, but it was fine. Squid ink is super cheap and if you’re feeding grown ups (not kids that might drop squid ink sauce), then using ink can be a cheap option.

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