KC Recipe Vault: Squid Ink Linguini with a Creamy Tomato based Marinara Sauce

Ever looked at black pasta and thought… “that’s a bit fancy for me”?

It’s not.

Squid ink linguini is one of those ingredients that looks restaurant-level, but is actually incredibly simple to use — and once you understand it, it becomes a powerful tool in your kitchen.

In this guide, we’re breaking down:

• What squid ink pasta actually is
• Why it works so well with seafood
• How to use it properly
• And one key technique when cooking with lemon and cream together

What is Squid Ink Linguini?

Squid ink linguini (Linguini al Nero di Seppia) is traditional Italian pasta made by adding natural squid ink to the dough.

👉 What that gives you:

• A subtle briny, ocean-like depth
• A slightly richer flavour than standard pasta
• That signature jet black colour

This isn’t just for looks — it’s designed to enhance seafood dishes, not overpower them.

Why It Works So Well with Seafood

This is where it all clicks.

Squid ink pasta naturally complements:

• Prawns
• Mussels
• Fish
• Mixed seafood

👉 Because it shares the same flavour profile — the sea.

It enhances:

• The natural sweetness of seafood
• The depth of tomato-based sauces
• The richness of cream

And visually?

👉 Black pasta against a creamy red sauce = instant restaurant presentation.

How to Cook Squid Ink Linguini Properly

Good news — you cook it just like regular pasta.

The Basics

• Use a large pot of boiling water
• Season well with Olsson's Sea Salt Flakes
• Cook until al dente

Chef’s Tip

Your pasta water should taste like the sea — this builds flavour from the start.

Where to Use Squid Ink Linguini

This pasta shines in:

• Seafood linguine
• Prawn pasta
• Mussel dishes
• Light tomato-based sauces
• Creamy seafood sauces

👉 It’s not ideal for heavy meat sauces — keep it in its lane and it will shine.

Recipe

A restaurant-style pasta that delivers big flavour with minimal effort.

The squid ink linguini adds depth and visual impact, while the creamy tomato and lemon sauce keeps everything balanced and fresh.

Ingredients (Serves 2)

• 140g Rustichella d'Abruzzo Linguini al Nero di Seppia
• 300ml Rustichella Pomodoro e Basilico Sauce
• 350g mixed seafood
• 1 brown onion, finely diced
• 1 tsp crushed garlic
• 1 tsp Sea Spice
• Zest of 1 lemon
• Juice of 1 lemon
• 100ml cream
• 1 tbsp olive oil
• Salt & pepper
• Olsson's Sea Salt Flakes (for pasta water)
• Chopped parsley (garnish)

Method

1. Cook the Pasta

Bring a large pot of water to the boil.
Season well with sea salt — this is your first layer of flavour.

Cook pasta until al dente.
Drain and reserve a cup of pasta water.

2. Build the Base

Heat olive oil in a pan.
Add onion, garlic and Sea Spice.

Cook until softened and lightly golden — this is where your flavour starts.

3. Cook the Seafood

Add seafood and stir for about 1 minute only.

You’re just starting the cooking here — it will finish in the sauce.

4. Build the Sauce

Add:

• Tomato sauce
• Cream
• Lemon zest
• Lemon juice

Simmer gently until seafood is just cooked.

If needed, add a splash of pasta water to loosen the sauce.

Taste and adjust seasoning if needed.

Lemon and cream can work beautifully together — but only if you handle them properly.

Option 1: Using Cooking Cream (Easier)

• Add lemon and cream together
• It may look like it’s splitting at first
• Keep cooking gently — it will come back together

👉 This is the safer, more forgiving option

Option 2: Using Regular Cream

• Add lemon juice first
• Let it cook slightly to remove harsh acidity
• Then add the cream

👉 This helps prevent the sauce from splitting

5. Bring It Together

Add 70% of Seafood & Sauce into each bowl

Place Squid Ink Linguine on top.

Then continue to add rest of marinara to one half of bowl atop pasta - leaving half of the beautiful shiny black pasta visible and sauce free.

We are creating a masterpiece after all.

6. Serving Like a Pro

Keep it simple:

• Finish with fresh herbs (chopped parsley works perfectly - on the sauce)
• Add a wedge of lemon on top
• Serve with a simple green salad
• And some crusty bread to soak up the sauce

👉 That’s a complete meal — no overthinking required

Make It Your Own

Once you’re comfortable, try:

• Adding chilli for heat
• Swapping mixed seafood for prawns
• Using a lighter olive oil–based sauce

Skill Focus

• Understanding ingredient pairing
• Balancing acidity and fat
• Cooking seafood correctly
• Using contrast for plating

Final Thought from Chef Ian

This is a perfect example of how confidence changes everything.

What looks complicated… isn’t.

Once you understand:

• Why squid ink pasta works
• How to balance your sauce

You’re no longer following recipes —
👉 you’re making decisions like a chef.

Chef Ian

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