Squid Ink Linguine with Seafood

dramatically satisfying

Squid Ink Linguine with Seafood

For when the seafood cravings hit - and you want something bold but effortless

This squid ink linguine comes together in 20 minutes with pantry staples and just enough drama to feel special. It’s buttery, garlicky, and deeply satisfying

Squid Ink Linguine with Seafood

This is one of my go-to dinners when I want something fast, deeply satisfying and mostly just for me. The secret is a store-bought squid ink sauce (I swear by Muji’s). Up the flavours with butter, garlic, and your favourite seafood, it turns into a restaurant-worthy pasta with very little effort. Perfect for date night, a dinner party or just when the seafood cravings hit

Why I Love It:

✔️ No chopping beyond garlic and spring onions
✔️ High-impact flavour with minimal ingredients
✔️ Uses pantry-friendly squid ink sauce
✔️ Feels fancy, but comes together in 20 minutes and minimal washing

Ingredients:

  • 200g linguine (or pasta of choice)
  • 8 cloves garlic, minced
  • 3 tsp butter
  • Olive oil
  • 1 spring onion, chopped
  • 10 prawns, shelled and deveined
  • 1 squid, cleaned and sliced
  • 1 packet squid ink sauce (I swear by Muji’s)
  • Handful of baby spinach (optional)
  • Salt and pepper to taste
  • Chopped parsley for garnish
  • Optional toppings: chili flakes, lemon zest, furikake

Instructions:

  1. Boil linguine in salted water until al dente - one minute less than packet instructions. Reserve the pasta water
  2. In a large pan, melt half the butter with some olive oil and sauté half the minced garlic until fragrant (but not browned)
  3. Add prawns and squid. Season with salt and pepper. Sear until cooked through. Remove and set aside on another plate
  4. In the same used pan, melt remaining butter with some olive oil and sauté the remaining half of garlic with spring onion until fragrant
  5. Add the squid ink sauce, linguine, and splashes of pasta water as needed. Toss together until smooth and glossy. Taste and adjust seasoning
  6. Stir through a handful of spinach until just wilted (optional)
  7. Plate the linguine and spoon over cooked seafood. Pour over any reserved juices. Finish with chopped parsley and any optional toppings you like: chili flakes, lemon zest, or furikake

Notes:

This recipe is fast, dramatic, and incredibly satisfying. Perfect for date night or a quiet dinner that feels special without the effort. Save this for when your next seafood pasta craving hits

Watch how I made it

What I Used to Make This

These are the tools I use and love. Some links are affiliate, thank you for your quiet support 🤍

Essential kitchen tool

Titanium Kitchen Scissors

These are the only kitchen scissors I own. They cut through meat, bones, herbs, and more, and they come apart for easy cleaning.

You only need one pair of scissors, make it this one. I’ve never looked back.

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Non toxic swap

Stainless Steel Saucepan

My go-to for blanching veggies, boiling pasta, and perfect for instant noodles

Lightweight, non-toxic, and heats fast with no coating to worry about. I use this Japanese pot almost daily - it’s simple, sturdy, and quietly reliable

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Non toxic swap

Bamboo Chopping Board

I swapped out all our plastic cutting boards for wood and haven’t looked back

It’s a simple, non-toxic upgrade that’s gentler on knives and free of microplastic wear. This one’s sturdy, light, easy to clean, and actually looks nice on the counter too

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