Don’t be afraid to try something new.  Our dear friend, Peggy Lampman has concocted  a delicious treat using Al Dente® Squid Ink Pasta and Squid.  The recipe is here .  She takes the fear out of squid pasta.  I love the quote, “Al Dente’s squid ink pasta has a mild briny flavor of the sea.”


Hope everyone has a safe and Happy Halloween!








Squid Ink Pasta with Squid

Time: 25 minutes
Yield: 2-3 main course servings


8 ounces Al Dente squid ink pasta

1 tablespoon unsalted butter, divided
2 tablespoons extra virgin olive oil, divided
1 pound squid, cut into rings, tentacles left whole
1/2 cup dry white wine
1/2 cup seafood stock
1 heaping teaspoon minced garlic
1 teaspoon Old Bay, or other seafood seasoning blend
1/2 teaspoon red pepper flakes


1. Bring a large pot of salted water to a boil. Cook pasta for 2 minutes (it will continue to cook further in the sauce.)
2. Melt 1/2 tablespoon butter and heat 1 tablespoon of olive oil over high heat. When fat bubbles, add squid to pan and cook 1-2 minutes, or until squid loses some of the rawness.
3. Add wine to pan and bring to a low boil. Add seafood stock, garlic, Old Bay, red pepper flakes and remaining butter and oil. Add pasta to pan, reduce heat, and simmer 4-5 minutes, stirring, or until pasta is tender but firm to the bite.

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