Hello pasta fans! Today, I’m sharing a yummy recipe for squid Ink Pasta with Clam Sauce.
Tender squid-ink linguine coated in a flavorful clam sauce infused with garlic, tomatoes, and a hint of white wine—it’s a seafood lover’s dream come true!
Let’s cook it together – you’ll love how simple and delicious it is!
Squid Ink Pasta with Clam and Tomato Sauce
Course: MainCuisine: ItalianDifficulty: Easy4
servings15
minutes20
minutes1500
kcalEnjoy a tasty pasta dish with a sea twist!
This recipe features squid ink linguine cooked to perfection and mixed with flavorful littleneck clams, garlic, and tomatoes.
It's a delicious Italian meal I am sure you'll love.
Ingredients
1 pound squid ink linguine
8 ounces plum tomato, seeded and finely diced
3 pounds cockles or littleneck clams, meticulously cleaned
2 cloves garlic, finely chopped
1/4 cup extra-virgin olive oil
1/2 cup dry white wine
1/2 bunch parsley, chopped
salt
freshly ground pepper to taste
Directions
- In a large pot, bring salted water to a vigorous boil. Add the squid ink linguine and cook until it reaches a tender al dente texture.
- Meanwhile, warm the olive oil over medium-high heat in another large pot with a secure lid. Sauté the garlic until fragrant, taking care not to let it brown.
- Introduce the diced tomatoes and cleaned clams to the pot, allowing them to sauté for a few additional minutes.
- Pour in the dry white wine, cover the pot, and let the mixture simmer until all the clams have unfurled their shells, typically within 5-7 minutes. Remove any clams that remain closed.
- Season the sauce with salt and pepper according to your taste preferences, then sprinkle in the freshly chopped parsley and remove from heat.
- Once the squid ink pasta is cooked, drain it thoroughly and toss it generously with the prepared clam sauce.
- Serve immediately, savoring every mouthful of this delightful oceanic creation.
Notes
- Scrub the clams thoroughly to remove any sand or grit before cooking.
- Be cautious not to overcook the clams; they should only be cooked until they open to avoid becoming tough and rubbery.
- Adjust the amount of garlic and pepper according to your personal taste preferences.
- Serve the dish immediately after preparing to enjoy it at its best.
- Use fresh ingredients whenever possible for the best flavor.
FAQ Squid Ink Pasta with Clam and Tomato Sauce:
1. Can I use regular linguine instead of squid ink linguine?
Yes, you can substitute regular linguine if you can’t find squid ink linguine. However, using squid ink linguine adds a unique flavor and visual appeal to the dish.
2. How do I know if the clams are fresh?
Fresh clams should be tightly closed or close when tapped. Discard any clams that remain open after tapping, as they may be dead and unsafe to eat.
3. Can I add other seafood to the dish?
Absolutely! You can customize the dish by adding shrimp, mussels, or calamari along with the clams for a seafood medley pasta dish. Adjust cooking times accordingly.
4. How long does it take for the clams to cook?
Clams typically take 5-7 minutes to cook once added to the pot with the white wine. They are done when they open up fully.
5. Can I use canned tomatoes instead of fresh plum tomatoes?
Yes, if you don’t have fresh plum tomatoes on hand, you can substitute canned diced tomatoes for them. Drain any excess liquid from the canned tomatoes before adding them to the sauce.
6. How can I prevent the garlic from browning?
To prevent the garlic from browning, sauté it over medium heat for just a minute or two until fragrant. Be sure to keep an eye on it and stir frequently to avoid overcooking.
7. Can I omit the parsley from the recipe?
While herb such as parsley adds freshness and flavor to the dish, you can omit it if you prefer or don’t have any on hand.
