Q1: What does squid ink pasta actually taste like? Is it "fishy"?

Not at all! High-quality squid ink pasta has a very subtle, smooth, and rich flavor. It has a mild brininess and a hint of sea salt that is much less intense than something like an oyster or an anchovy. It is the perfect, natural complement to seafood, and it does not have a strong or overpowering "fishy" taste.

Q2: Where can I buy squid ink pasta?

You can typically find dry squid ink pasta (it will be labeled as pasta al nero di seppia ) in the pasta aisle of most specialty grocery stores, at Italian markets, or easily from a variety of retailers online .

Q3: What is the absolute secret to a perfect, non-oily pan sauce for pasta?

The number one secret is the starchy pasta water ! This cloudy, salty water that your pasta has cooked in is full of wonderful, dissolved starches. This "liquid gold" is the perfect, natural emulsifier . When you add a generous splash of it to your pan with the olive oil and wine and toss it vigorously with the hot pasta, it helps to create an incredibly creamy, luscious, and glossy sauce that clings perfectly to every single noodle without a drop of cream.

Q4: Can I make this pasta dish ahead of time?

This dish comes together so incredibly quickly (in about 20 minutes) that it is at its absolute best when it is made and served fresh, so the shrimp is perfectly tender and the sauce is glossy.

Q5: What is the best kind of white wine to use for a cooking sauce like this one?

You want to use a dry, crisp white wine that you would enjoy drinking. There's no need for an expensive bottle! A good quality Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay are all fantastic choices. Avoid using sweet wines like a Moscato or a Riesling.

Spooky 'Vampire' Pasta (Easy Squid Ink Pasta with Shrimp!)

Spooky ‘Vampire’ Pasta (Easy Squid Ink Pasta with Shrimp!)

A simple yet dramatic pasta dish, this ‘Vampire Pasta’ gets its spooky, black color from squid ink pasta. The recipe features a classic Italian-style preparation where shrimp are quickly sautéed in a flavorful sauce of olive oil, minced garlic, and red pepper flakes. The pan is then deglazed with white wine to create a light sauce. The cooked squid ink pasta is tossed with the shrimp and sauce, and the dish is finished with a garnish of fresh parsley.

Author: Grace

Ingredients

12 oz squid ink pasta
1 lb shrimp, peeled and deveined
4 cloves garlic, minced
1/4 cup olive oil
1/2 tsp red pepper flakes
1/4 cup white wine
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Cook the squid ink pasta in a large pot of salted water according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and sauté until fragrant, about 1-2 minutes.
Add the shrimp to the skillet and cook for 2-3 minutes on each side, until they are pink and opaque.
Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2-3 minutes, allowing the sauce to reduce slightly.
Add the cooked pasta to the skillet with the shrimp and garlic sauce and toss to combine.
Season the pasta with salt and pepper to taste and garnish with fresh parsley.
Serve hot.

Notes

The ‘Vampire’ theme of this dish comes from the striking black color of the squid ink pasta, making it a perfect meal for a Halloween dinner party.
Be careful not to overcook the shrimp, as they can become tough very quickly.
This is a very quick meal, with the sauce coming together in the time it takes to boil the pasta.

Find it online: https://www.eatswithsoul.com/vampire-pasta/