Ingredients:

  • 12 oz (340 g) spaghetti or linguine (fresh or dried)
  • 2 tablespoons (30 ml) squid ink
  • 1 tablespoon (15 ml) olive oil
  • 1/2 teaspoon salt (3 g)
  • 1 tablespoon (15 ml) olive oil
  • 4 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1/2 teaspoon red pepper flakes (2 g) (optional)
  • 1 cup (240 ml) dry white wine
  • 1 lb (450 g) mixed seafood (e.g., shrimp, mussels, calamari)
  • 1 tablespoon (15 ml) lemon juice
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish (optional)

Instructions:

  1. Boil salted water in a large pot and add the pasta, cooking according to package instructions until al dente. In the last minute of cooking, add squid ink to the water. Reserve 1 cup (240 ml) of pasta water, then drain the pasta.
  2. Heat olive oil in a large skillet over medium heat. Sauté minced garlic and chopped onion until softened and translucent. Add red pepper flakes (if using) and sauté for 30 seconds.
  3. Pour in the white wine and bring to a simmer. Add mixed seafood and cook until opaque and cooked through (about 5-7 minutes).
  4. Add reserved pasta water as needed to loosen the sauce. Mix in the cooked pasta, ensuring it is well-coated in the sauce. Finish with lemon juice, salt, and pepper to taste.
  5. Plate the pasta, garnishing with fresh parsley if desired. Serve immediately while hot.