Ingredients:

  • 12 oz (340 g) spaghetti or linguine
  • 8 oz (225 g) squid, cleaned and sliced into rings
  • 8 oz (225 g) shrimp, peeled and deveined
  • 4 oz (115 g) mussels, cleaned and debearded
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 cup (240 ml) dry white wine
  • 2 tablespoons squid ink
  • 1 teaspoon red pepper flakes
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup (60 ml) heavy cream (optional)
  • 1/4 cup (15 g) fresh parsley, chopped
  • Zest and juice of 1 lemon
  • Lemon wedges for serving
  • Extra parsley for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Reserve about 1 cup of the pasta water, then drain the pasta and set it aside.
  2. In a large skillet or sauté pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened and fragrant, about 3-4 minutes.
  3. Increase the heat to medium-high and add the squid rings, sautéing for about 2-3 minutes until they start to turn opaque.
  4. Add the shrimp and mussels, stirring well to combine. Cook for an additional 3-4 minutes until the shrimp turn pink and mussels open. Discard any mussels that do not open.
  5. Pour the dry white wine into the skillet and bring to a simmer. Cook for 2-3 minutes to reduce slightly.
  6. Stir in the squid ink and red pepper flakes. If desired, add the heavy cream for a creamier texture. Mix thoroughly and simmer for another 2-3 minutes. Season with salt and pepper to taste.
  7. Add the cooked pasta to the sauce, tossing to combine well, adding a splash of reserved pasta water if needed to loosen the sauce.
  8. Remove the skillet from heat. Stir in fresh parsley and lemon zest and juice. Adjust seasoning if necessary.
  9. Divide the squid ink seafood pasta among four plates. Garnish with extra parsley and serve with lemon wedges on the side.