Combine salty Italian seafood pasta and the taste of Provence and you have a match made in heaven

I fell in love with squid ink pasta during a visit to Italy many years ago.

Believed to have originated in Sicily, this type of pasta made with the addition of squid ink or cuttlefish ink to give it above all its stunning black shape is now found across all Italy and further afield in the south of Europe.

If you want to impress, put a dish of black pasta on the table. Believe me, it’s always a stunner and will get you a lot of ahhhh’s and ohhh’s. Guaranteed!

What is squid ink pasta

Pasta made with squid ink is quite common across Italy and can also be found elsewhere in the south of Europe.

Squid-ink pasta is a classic egg pasta made with a small dose of squid ink to give the pasta a silky black colour.

If you prefer making your pasta from scratch, you can get the squid ink through your local fishmonger. In this case, working with the squid ink you will notice the liquid has a rather strong fishy aroma. In fact, you might start worry about the taste of your pasta. There is no need worrying though. Squid ink is always used in small quantities and will add only a very mild saltiness which helps to enhance the flavour of the pasta.

Should you opt to use store bought squid ink pasta, you might even find the pasta will taste more neutral. Still, I love to cook with squid ink pasta even when bought as even simply the black colour makes a lot of difference on the plate.

Where to buy squid ink pasta

Squid ink pasta is sold in many specialty grocery stores, and if you are lucky, you can even find it at your local supermarket if it offers an international food section. Otherwise, you will find it nearly everywhere in the south of Europe so at your next visit make a point to stock up on squid ink pasta!

How to cook squid ink pasta

Like any pasta. There is really no difference.

Adding squid ink to the pasta dough will lend the pasta its stunning smooth black colouring and only add a mild salty aroma to it. However, it does not change at all how to cook the pasta.

Squid ink pasta is usually served with seafood or salmon though they will work well with a range of different sauces thanks to the only mild aroma the squid ink will add to the pasta. Try them with a light tomato sauce, topped with fresh cherry tomatoes, a creamy white wine sauce or even a gorgonzola sauce.

What wine pairs best with squid ink pasta

If you are wondering which wine to pair to your squid ink pasta, then again it will be the sauce you chose for your dish that determines your wine choice as the pasta itself is neutral enough not to ask for a particular wine.

That said, the even so slight salty aroma from the squid ink (or cuttlefish ink) certainly lends itself for a crisp white or rosé.

My choice for this creamy squid ink tagliatelle with shrimp was a Whispering Angel Cote de Provence Rosé from Chateau D’Esclans.

Tasting Notes: Whispering Angel Cote de Provence Rosé

A wine made with the intension to be ‘the best rosé in the world’, certainly leads to high expectations.

Testimony those expectations are brilliantly met by winemaker Sacha Lichine – who by the way is the son of Bordeaux icon Alexis Lichine – are the multiple awards that each of the vintages made since the first release of the Whispering Angel over a decade ago have gained.

Whispering Angel Cote de Provence Rosé is made from Grenache, Cinsault and Vermentino grapes which are harvested from vineyards close to Esclans Valley and the neighbouring Cote de Provence region. Grapes are harvested during the night to limit the impact of heat and keep grapes fresh.

In the cellar, the grapes are carefully selected and softly crushed. This is followed by temperature reduction to around 7-8 degrees C° to assure freshness and energy. The wine is fermented and aged in stainless steel at controlled temperature.

In the glass, a light pale pink.

On the nose, an aroma of fresh red berry fruits with floral notes.

On the palate, ripe and fleshy with great concentration and a smooth and round finish.

The wine is ideal to be paired with appetizers, fish, seafood, white meat, and poultry. Or enjoyed as aperitif.

It’s a fantastic match with the zesty squid ink tagliatelle with shrimp. And it looks also stunning next to the plate with black pasta and pinkish shrimps, don’t you agree?

Recipe: Lemony squid ink tagliatelle with shrimp

Serves 4

500 g squid ink tagliolini (fresh or store bought)
1 lemon, cut in small slices
1 shallot, finely chopped
2 tablespoons butter
? teaspoon chili flakes
12 shrimp, peeled and deveined
1 tablespoon tomato paste
125 ml white wine
1 tablespoon creme fraiche

Bring a large saucepan with abundant salted water to boil. Add lemon slices and pasta and cook according to instruction.

Meanwhile, melt butter in a large skillet over medium heat. Add shallot and fry until translucent (3-4 minutes). Reduce heat to medium-low. Add chili flakes and tomato paste and stir, then add the shrimps. Cook for 2-3 minutes until the shrimps take on a light pink colour. Toss around occasionally.

Add the white wine and let evaporate slightly. Stir in the creme fraiche.

Transfer pasta and lemon slices to the skillet using a ladle (do not drain the pasta). Toss around until the pasta is well covered in the sauce.