Halloween is quickly approaching and I’ve been waiting to post this delicious but spooky Squid Ink Pasta Dish!
Okay, I know…This is one of those weird recipes. But it is Halloween, and I was looking for something black and creepy to make, and I saw a package of squid ink pasta at (where else?) Trader Joes and I just had to have it.
Going to the dark side can really enhance a flavor, it can trick your senses to be open to the op art setting. Turning usually light foods black, like Black Russian bread, deep purple potatoes, black lava salt, and black risotto rice. Squid ink is a natural way to play with deeper colors and thankfully, so is chocolate.
Have you ever had squid ink pasta? It’s pasta that has been flavored (and naturally colored) with jet black squid ink. Which now that I think about it, doesn’t sound particularly appetizing, unless of course you’ve tried it. In which case you will go to great lengths to obtain and consume it.
Squid ink pasta is absolutely delicious. Like, so good, “don’t bother me, leave me alone while I savor this, wow this is good”, delicious. As for the specific taste? The pasta itself is only lightly flavored with the squid ink, so the pasta tastes like pasta, just more delicious.
This recipe is sort of like a deconstructed classic pasta dish with chili oil, lemon zest and juice, garlic, chili flakes, basil, parmesan cheese and this squid ink pasta. Then throw whatever kind of fish you like from Salmon, Shrimp, Scallops?
Along with looking devilishly theatrical, this dish is ridiculously simple AND bursting with bold flavors. Squid ink pasta is available in most supermarkets nowadays but if you can’t find it any other pasta will do the trick.
This is what I’m serving my family for Halloween…What are you serving for Halloween Dinner?
Ali in the Valley
Squid Ink Pasta
While the black colored pasta looks a little dark and creepy, it tastes anything but. This dish is on the lighter side, but still filling. This recipe couldn’t be more simple, yet it has so much flavor.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Author: Alison Ball
500 gms squid ink pasta
Zest of 1 lemon
Juice of ½ lemon
2 Tbsp. Chili oil or to taste
Block of Parmesan
Handful of basil leaves
Fish of choice
This is a dish that’s easily adaptable to your taste. Cook enough pasta for 4 in pot of rolling sea-salty water. Meanwhile, in a large bowl add lemon zest, lemon juice and chili oil. Once pasta is cooked, strain well and add to bowl. Toss and check seasoning. Add salt, pepper, more lemon juice and/or chili oil to taste. Serve with fresh grated parm, basil leaves, drizzle of olive oil and cracked pepper.