Photograph by Bill Phelps Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Squid Ink Pasta

Mains from Issue 2 – Fall / Winter 2013 – Traces

Black as night, black as coal, our slick linguine dipped in a polished varnish of squid ink sauce imparts a perfect balance of earth and ocean. A goth kid’s fantasy sprung to life, it, quite literally leaves a tar-colored impression behind with every single bite.

serves 4

  • 3 shallots, finely chopped
  • 5 cloves garlic, finely chopped
  • ¼ cup extra virgin olive oil
  • ¼ tsp chili flakes
  • 1 tsp tomato paste
  • cup dry white wine
  • 1 (14 oz) can crushed tomatoes (preferably San Marzano)
  • 1 Tbsp squid ink (buy it online at
  • ½ cup chicken stock (or water)
  • 1 lb squid ink fettucine
  • Salt and pepper, to taste

  • 1

    Cook shallots and garlic in oil over medium heat in a large skillet until soft and translucent, about 5 minutes. Stir in chili flakes and tomato paste and cook another minute. Add wine and cook until almost entirely reduced then add tomatoes, ink and stock. Once simmering, cook until sauce has thickened slightly, about 20 minutes. Season to taste.

  • 2

    Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Toss with squid ink sauce and serve.

    Note: You can use dry squid ink pasta for this recipe or, to learn how to make your own from scratch (click here).