Squid Ink Linguine in a Garlic White Wine Tomato Sauce

If there’s something I’m an expert at by now, it’s date night in. Sometimes there’s nothing better than putting your heart and soul into a delicious homemade meal, then eating with your significant other in your sweatpants and wearing no makeup. You can quickly succumb to a food coma together and then early to bed (any and all sexual activity must come before dinner or while you’re prepping…. otherwise, it ain’t happenin’, let’s be real.) Now, this squid ink linguine dish is the epitome of simple, romantic dinner. BUT, I also love this dish because it’s great for gals night, dinner with friends or truly any occasion. Squid ink linguine just screams “I tried really hard to make this!” and it’s bound to impress your guests no matter what. Serve it in this beautiful garlic white wine tomato sauce with some juicy shrimp and fresh parsley, and it will always be a success. Unless your date or guests are allergic to shellfish. Always check that first.

Skyler Bouchard with Squid Ink Linguine

I got this pasta on Amazon, but you can find squid ink linguine at certain grocery stores (maybe even Whole Foods?) or Eataly. The serving size in this recipe is for 2, so if you are planning to make this for a big group, do the math!

Squid Ink Linguine in a Garlic White Wine Tomato Sauce

Squid Ink Linguine in a Garlic White Wine Tomato Sauce

This dish is easy and impressive: jet-black squid ink linguine in a beautiful garlic white wine tomato sauce. Topped with some fresh parsley for extra brightness.
Course Main Course
Cuisine Italian
Servings 2


  • Mortar and Pestle (or food processor/blender)


  • 1 lb. shrimp peeled and deveined
  • 1 lb. or pack squid or cuttlefish ink linguine dried or fresh
  • 1/4 cup olive oil + more for drizzling
  • 10 cloves garlic ground into a paste
  • 2 tbsp fresh parsley minced
  • 1/2 white onion small diced
  • 1 cup clam juice
  • Juice of 1 lemon
  • 1 cup white wine
  • 6 oz. tomato paste
  • 1/2 tsp balsamic vinegar
  • 1 pint cherry tomatoes


  • If the shrimp are frozen, put them in a bowl of cold water to thaw as you prep the sauce ingredients.
  • Heat a skillet over medium heat and season generously with olive oil. When the oil is shimmering, add the white onion and sauté for 5-7 minutes, until soft and tender.
  • In the meantime, fill a large pot with water. Salt with a teaspoon of kosher salt. Taste to see if the water is comfortably salty. If it's too salty, dump some out and fill with more water. We want that perfect saltiness for our pasta!
  • Heat the salt water over medium high heat and bring it to a boil.
  • Return to the sauce. If necessary, add a little more olive oil. We don't want a dry pan. Add the garlic paste, minced parsley and cherry tomatoes and continue sauté on medium/medium low heat for 2-3 minutes.
  • Add the lemon juice, clam juice, white wine, and 1/2 tsp salt. Change the heat to a simmer and cover the pot. Let the mixture cook for 5 minutes, until fragrant and the tomatoes begin to soften.
  • Add tomato paste and balsamic vinegar. Thoroughly mix together and cover. Let this simmer, while covered, for about 5-10 minutes. Add more olive oil if the mixture seems to be getting too thick.
  • Your pasta water should be boiling by now. If you're using dried linguine, add it to the pot and let it cook for approximately 7-9 minutes, until al dente. If you're using fresh linguine, do this step last as it will take 1 minute for it to cook.
  • Meanwhile, finish prepping the shrimp. Pull the tails off and split each one, by slicing them down the middle on the outside, without cutting it in half.
  • Drain the pasta, reserving 3/4 cup of pasta water. Leave 1/4 cup of pasta water in the pot with the linguine, to prevent it from sticking. Save the other half for the sauce.
  • While stirring the sauce, slowly incorporate the pasta water into the sauce. Once half of the water is incorporated (about 1/4 cup,) stir the sauce for one minute to check the thickness. If the consistency feels like a thicker paste, add more of the pasta water and continue to stir. Turn the heat up to medium, until it starts to lightly bubble. Continue to cook and stir periodically for 5 minutes, until the water is fully incorporated and the sauce is thickened.
  • Add the shrimp to the sauce and let them cook for 2-3 minutes, until tender.
  • Remove the sauce pan from the heat and set aside.
  • Drain the rest of the water from the pasta and combine the linguine and sauce in a large pot. Fully coat the pasta in the sauce, with the shrimp dispersed throughout.
  • Plate the shrimp pasta and top generously with fresh parsley. Serve immediately.
Keyword fresh parsley, garlic white wine tomato sauce, healthy shrimp scampi, squid ink linguine, tomato paste, white wine tomato sauce
Squid Ink Linguine in a Garlic White Wine Tomato Sauce

4 thoughts on “Squid Ink Linguine in a Garlic White Wine Tomato Sauce”

  1. 5 stars
    I made this the other day and we Loved it! We had squid ink pasta at a resort for the first time in December, so I wanted to take a stab at making it myself at home. So, as soon as I saw Skyler’s recipe, I was motivated! It turned out so well, and was even better the next day as the sauce marinated together even more. Would make again!

  2. Nice post. I was checking continuously this blog and I am impressed!
    Extremely useful info particularly the last part 🙂 I care for
    such information much. I was looking for this particular info for a very long time.

    Thank you and good luck.

  3. Its like you read my mind! You appear to know a lot about this, like you
    wrote the book in it or something. I think that you can do
    with some pics to drive the message home a little bit, but other than that, this is excellent blog.
    A great read. I will certainly be back.

  4. Kudos to you, My spouse and i mastered something new. Thank a person so much. My spouse and i glimpse forward to nearby.

Leave a Reply

Your email address will not be published.

Recipe Rating

@diningwithskyler on Instagram