Arrabiata Squid Ink Pasta

This arrabiata squid ink pasta is a bold and flavorful seafood dish that combines briny mussels, clams, and shrimp with a spicy tomato sauce over striking black linguine. I love how the squid ink pasta adds both drama and subtle depth, while the arrabiata sauce brings just the right amount of heat. It’s a dish that feels both rustic and elegant.

Why You’ll Love This Recipe

I like this recipe because it balances spice, seafood, and richness perfectly. The shellfish release their juices into the sauce, giving it a natural ocean flavor, while the shrimp add a sweet and meaty bite. I find that the touch of lemon zest at the end brightens everything up, making it taste fresh and lively. This is the kind of pasta I make when I want to impress with both looks and flavor.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pound squid ink linguine, cooked according to package
2 tablespoons olive oil
1 whole onion, small diced
3 cloves garlic, minced
1 heaping teaspoon red pepper flake, {half if sensitive to spice, garnish with extra if you can take the heat}
1 1/2 cups dry white wine
1/2 pound mussels
1/2 pound littleneck clams
1/2 pound large shrimp, peeled and deveined
1 can (28 ounces) crushed tomatoes
1/2 teaspoon kosher salt
Parsley, chopped for garnish
Lemon zest, for garnish

Directions

1. I start by heating olive oil in a large pan over medium heat. I sauté the onion until soft and translucent, then add garlic and red pepper flakes, cooking just until fragrant.
2. I pour in the white wine, letting it simmer for a few minutes to reduce slightly.
3. I stir in the crushed tomatoes and kosher salt, letting the sauce simmer gently for about 10 minutes so the flavors meld together.
4. I add the mussels and clams, covering the pan until they open, about 5–7 minutes. Any that don’t open, I discard.
5. I add the shrimp last, cooking just until pink and opaque.
6. I toss the cooked squid ink pasta with the sauce, making sure it’s coated evenly.
7. I serve the pasta garnished with chopped parsley and lemon zest, with extra red pepper flakes for those who like more heat.

Servings and Timing

This recipe serves 4 people. The total time is about 40 minutes, with 10 minutes of prep and 30 minutes of cooking.

Variations

Sometimes I swap the mussels or clams for scallops or calamari for a different mix of seafood. If I want it extra spicy, I use fresh chili peppers along with the flakes. For a richer sauce, I stir in a splash of cream right before serving. I also like finishing it with a drizzle of good olive oil for extra depth.

Storage/Reheating

I store leftovers in the refrigerator for up to 2 days. To reheat, I warm the pasta gently in a skillet with a splash of water or wine to loosen the sauce. Shellfish are best enjoyed fresh, so I try to eat most of it the same day.

FAQs

Can I use regular pasta instead of squid ink pasta?

Yes, I often use regular linguine or spaghetti if I don’t have squid ink pasta, though the flavor and appearance will differ.

Do I need to clean mussels and clams before cooking?

Yes, I scrub the shells and remove any beards from mussels before cooking.

Can I make this less spicy?

Yes, I use only half the red pepper flakes or leave them out entirely for a milder version.

What wine works best?

I usually use a dry white wine like Pinot Grigio or Sauvignon Blanc for a crisp flavor.

Can I use frozen seafood?

Yes, I sometimes use frozen mussels, clams, or shrimp, but I thaw them fully before cooking.

How do I know when the shellfish are cooked?

Mussels and clams are done when they open, and shrimp are ready when they turn pink and opaque.

What can I serve with this pasta?

I like pairing it with crusty bread to soak up the sauce and a simple green salad.

Can I add more vegetables?

Yes, I sometimes add spinach, zucchini, or cherry tomatoes for extra freshness.

Can I make the sauce ahead?

Yes, I prepare the tomato sauce ahead of time and reheat it, adding the seafood just before serving.

What if my shellfish don’t open?

I discard any mussels or clams that stay closed after cooking, as they are not safe to eat.

Conclusion

This arrabiata squid ink pasta is a striking and flavorful dish that combines the heat of a spicy tomato sauce with the freshness of seafood. I love serving it when I want a pasta that looks dramatic and tastes unforgettable, making it a favorite for dinner parties or a special night at home.

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