Squid ink pasta with a delicious, light, white wine butter cream sauce. Just made this tonight and had to share. We all loved it, even my husband who hates squid, and my 3-year-old asked for seconds!

15 mins
1 hr 10 mins
1 hr 25 mins
Max Servings:



  • Heat avocado oil in a deep skillet over medium heat; cook and stir minced garlic until fragrant, about 1 minute. Stir in squid and a pinch of salt. Pour 2 cups water and 1 cup wine over squid, ensuring squid is fully submerged. Cover skillet and bring liquid to a boil; reduce heat and simmer until squid is tender, about 40 minutes.

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  • Bring 8 cups generously salted water to a boil in a pot. Cook squid ink pasta at a boil until tender yet firm to the bite, about 11 minutes. Drain, reserving pasta water.

  • Remove squid from skillet and place in a bowl. Add shallot and scallions to skillet; cook and stir in the remaining liquid for about 3 minutes. Stir in butter, a splash of white wine, lemon juice, basil, paprika, dried roasted garlic, Parisian herb blend, salt, and pepper. Slowly pour in cream until sauce reaches desired color and consistency.

  • Mix squid into the sauce and cook until sauce reduces and thickens, about 5 minutes. Add some of the reserved pasta water if sauce gets too thick. Add pasta to sauce; toss to coat lightly with sauce.

Nutrition Facts

509.37 calories; 12.28 g protein; 46.21 g carbohydrates; 2 g dietary-fiber; 2.25 g sugars; 27.75 g fat; 15.89 g saturated-fat; 89.15 mg cholesterol; 1196.87 IU vitamin-a-iu; 6.48 mg niacin-equivalents; 0.15 mg vitamin-b6; 2.14 mg vitamin-c; 140.3 mcg folate; 80.24 mg calcium; 2.46 mg iron; 43.11 mg magnesium; 239.31 mg potassium; 78.14 mg sodium; 0.6 mg thiamin; 249.76 calories-from-fat; 36 percent-of-calories-from-carbs; 48 percent-of-calories-from-fat; 9 percent-of-calories-from-protein; 27 percent-of-calories-from-sat-fat