Arrabiata Squid Ink Pasta which literally translates to “Angry” Squid Ink Pasta, but is far from angry, and oh so delicious. There’s a restaurant in Seattle called The Pink Door that makes this Squid Ink Spaghetti Pescatore full of fresh seafood in a chunky spicy tomato sauce. And you know this is something I just had to recreate.
I’m a little obsessed with squid ink pasta right now, I know it sounds strange, but it’s truly delicious and absolutely gorgeous. When it comes to beautiful pasta you want to keep the sauce simple. Crushed tomatoes, wine, onions and garlic, that’s it, that and a heaping pinch of red pepper flake. Okay, maybe 2 heaping pinches.
This pasta isn’t for the faint of heart.
Add in your favorite shellfish, mussels, clams, shrimp and it’s a whole delicious seafood meal. I highly suggest crab or squid in this as well. But I live in Montana and that’s what was fresh on hand today at the local grocery store. Always use what is available and fresh in your area.
Speaking of what’s available, if you aren’t able to find squid ink pasta in your grocery store I highly recommend buying Rustichella d’Abruzzo Durum Wheat Squid Ink Pasta.
Wine Pairing Recommendation: A delicate Italian white like Soave or Vermentino is begging for this dish.
Arrabiata Squid Ink Pasta
This sauce comes together in no time, cook your shellfish in the sauce to impose all those delicious flavors. If you can't find squid ink pasta, use a fresh linguine like Buitoni.
Ingredients
- 1 pound Squid Ink Linguine, cooked according to package
- 2 tablespoons Olive Oil
- 1 whole Onion, small diced
- 3 cloves Garlic, minced
- 1 heaping teaspoon Red Pepper Flake, {half if sensitive to spice, garnish with extra if you can take the heat}
- 1 1/2 cups Dry White Wine
- 1/2 pound Mussels
- 1/2 pound Littleneck Clams
- 1/2 pound Large Shrimp, peeled and deveined
- 1 can {28 ounces) Crushed Tomatoes {Cento is my favorite}
- 1/2 teaspoon Kosher Salt
- Parsley, chopped for garnish
- Lemon Zest, for garnish
Directions
- Step 1 In a large shallow pan heat olive oil over medium high heat add onion and garlic. Saute for 2 minutes until tender and golden brown. Add red pepper flake, stir to combine and slightly toast.
- Step 2 Deglaze pan with white wine and bring to a boil. Reduce to a simmer and add the seafood to the pan. Cover with a lid and simmer until mussels and clams are opened up and shrimp is pink, about 3-5 minutes.
- Step 3 Add the can of crushed tomatoes and stir to combine sauce. Season with kosher salt. Add the cooked drained pasta directly to the pan.
- Step 4 Serve and garnish with chopped parsley and lemon zest. Enjoy!
Savor and Enjoy!
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