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Arrabiata Squid Ink Pasta

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A dramatic and flavorful pasta dish made with squid ink linguine, spicy arrabiata sauce, and a mix of mussels, clams, and shrimp, finished with parsley and lemon zest.

Ingredients

1 pound squid ink linguine, cooked according to package

2 tablespoons olive oil

1 onion, small diced

3 cloves garlic, minced

1 heaping teaspoon red pepper flakes (use half for milder heat)

1 1/2 cups dry white wine

1/2 pound mussels, cleaned

1/2 pound littleneck clams, cleaned

1/2 pound large shrimp, peeled and deveined

1 can (28 ounces) crushed tomatoes

1/2 teaspoon kosher salt

Chopped parsley, for garnish

Lemon zest, for garnish

Instructions

  1. Heat olive oil in a large pan over medium heat. Sauté onion until soft, then add garlic and red pepper flakes; cook until fragrant.
  2. Pour in white wine and simmer for a few minutes to reduce slightly.
  3. Stir in crushed tomatoes and kosher salt. Simmer gently for 10 minutes.
  4. Add mussels and clams, cover, and cook 5–7 minutes until they open. Discard any that don’t open.
  5. Add shrimp and cook until pink and opaque.
  6. Toss cooked squid ink linguine with the sauce until evenly coated.
  7. Serve garnished with parsley, lemon zest, and extra red pepper flakes if desired.

Notes

Substitute squid ink pasta with regular linguine or spaghetti if needed.

For extra spice, add fresh chili peppers along with the flakes.

Stir in a splash of cream at the end for a richer sauce.

Add vegetables like spinach, zucchini, or cherry tomatoes for freshness.

Always discard unopened mussels or clams after cooking.

Nutrition

Find it online: https://justsosavory.com/arrabiata-squid-ink-pasta/