Squid Ink Spaghetti with Shrimp and White Truffle Oil
Squid Ink Spaghetti pairs well with seafood but a drizzle of white truffle oil takes this simple dish to new heights.
  • 1 pound squid ink pasta (you can find this at specialty stores)
  • 1 pound (15 count) shrimp, peeled and deveined
  • 1 6 oz jar of clams with juice (I would prefer fish or other seafood stock but I forgot to defrost mine from the freezer. If you have it, substitute about ½ cup stock in place of the clams)
  • 4 cloves garlic, sliced
  • ½ cup white wine
  • ¼ cup half and half
  • 2 teaspoons crushed red pepper
  • Juice of ½ large lemon or 1 whole
  • 2 tablespoons butter
  • 2-3 tablespoons olive oil
  • Chopped Italian parsley for garnish
  • White Truffle oil
  1. Bring a pot of water to a boil. Cook the pasta to al dente while you prepare the sauce.
  2. In a pan large enough to accommodate the pasta, heat the olive oil and butter over medium heat and add the crushed red pepper. Follow with the garlic and cook for a minute making sure not to brown it.
  3. Add the clams and juice (or fish stock if using) and turn the heat up to high. Follow with the wine and cook for 2-3 minutes until the wine has reduced a bit.
  4. Add the lemon juice then the half and half. Simmer for 1-2 minutes.
  5. Add the shrimp, cover the pan and cook for a minute or two just until the shrimp turn pink. Season with salt, to taste.
  6. Add the pasta, toss until combined with the sauce. It make seem like you have a lot of sauce but the pasta will quickly absorb it.
  7. Arrange the pasta on a plate and drizzle with truffle oil. Garnish with parsley and serve.
Recipe by Lemons + Anchovies at https://lemonsandanchovies.com/2012/03/taste-of-south-america-part-2-squid-ink-love-in-buenos-aires/