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Flavorful Squid Ink Pasta with Sautéed Clams Easy Garlic Wine Recipe

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A striking and elegant seafood pasta dish featuring squid ink pasta and sautéed clams in a garlic white wine sauce, perfect for quick weeknight dinners or special occasions.

Ingredients

Scale
  • 12 ounces squid ink pasta (dried or fresh)
  • 2 pounds littleneck or Manila clams, scrubbed clean
  • 4–5 large garlic cloves, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 1 cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 teaspoon red pepper flakes (optional)
  • Juice of half a lemon
  • Salt and black pepper to taste
  • Water and sea salt for boiling pasta

Instructions

  1. Scrub the clams under cold running water to remove any sand or grit. Discard any open clams that don’t close when tapped. Set aside.
  2. Bring a large pot of salted water to a boil (about 4 quarts). Add the squid ink pasta and cook according to package instructions, usually 8-10 minutes until al dente. Reserve 1 cup of pasta water before draining.
  3. While pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes (if using). Cook gently for 2-3 minutes until fragrant and golden, but not burnt.
  4. Increase heat to medium-high, add the clams to the skillet, then pour in 1 cup of dry white wine. Cover the pan and let the clams steam for 5-7 minutes, shaking the pan occasionally. Discard any clams that remain closed.
  5. Remove the lid and let the sauce simmer for another 2-3 minutes, reducing slightly. Season with salt and pepper to taste.
  6. Add the drained squid ink pasta to the skillet with clams. Toss gently to coat. If the sauce feels thick, add reserved pasta water a little at a time to loosen it up.
  7. Squeeze the juice of half a lemon over the pasta and sprinkle with chopped fresh parsley. Toss gently once more.
  8. Serve immediately, spooning plenty of garlic white wine sauce over the pasta. Optionally drizzle with extra olive oil.

Notes

Soak clams in salted water for 20 minutes before cooking to remove sand. Avoid burning garlic to prevent bitterness. Reserve pasta water to help sauce cling to noodles. Use lid when steaming clams for even cooking. For gluten-free, substitute pasta accordingly. White wine can be replaced with chicken or seafood broth if desired.

Nutrition

Keywords: squid ink pasta, clams, garlic white wine sauce, seafood pasta, easy dinner, quick recipe, Italian seafood

Find it online: https://cheerycrisp.com/flavorful-squid-ink-pasta-with-saut-e-ed-clams-easy-garlic-wine-recipe/