This Linguine Nero di Seppia (Black Pasta Recipe) with clams, garlic, white wine, and butter is packed with restaurant-level flavor and takes less than 30 minutes to make. The briny black linguine makes a bold impression, while the white wine butter sauce pulls everything together with a silky finish.
If you like this pasta dish, try our Bay Scallops with Pasta and White Wine Sauce, Bucatini alla Carbonara with Prosciutto and Peas or our Shrimp Scampi without Wine.
Linguine Nero at a Glance 🔎
- 🕒 Prep Time: 20 minutes (includes clam soaking time)
- ⏱️ Cook Time: 15 minutes
- 👥 Servings: 2-3
- 🔥 Cook Method: Stovetop sauté and steam
- 🍽️ Cuisine: Italian Recipe
- 👩🍳 Pair With: Garlic bread, Arugula Salad with Lemon Vinaigrette, crisp Pinot Grigio
- ⭐ Difficulty Level: Moderate
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This Italian seafood pasta always gets compliments when styled in shallow bowls with parsley on top. It has a restaurant-worthy feel. ~Jami
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Why We Love This Recipe
- Unexpectedly Easy: Looks fancy, but cooks fast with simple steps.
- Elegant Presentation: The deep black pasta and bright clams are pure drama on a plate.
- Flavor Bomb: Garlic, white wine, and butter? Say less.
- Perfect for Special Occasions: Ideal for date nights, anniversaries, or impressing foodie friends.
Linguine Nero di Seppia Ingredients
- Squid Ink Pasta: This is what gives the dish its rich, inky black color and hint of brininess. Cook it al dente, it tends to get soft quickly.
- Clams: We used fresh littleneck clams in this recipe. Rinse them well and discard any that don't close when tapped.
- Garlic & Red Pepper Flakes: We slice the garlic thin so it melts into the butter.
- Dry White Wine: Go for something crisp and drinkable like Pinot Grigio. No wine? Use seafood stock with a splash of lemon for brightness.
- Butter & Olive Oil: This combo makes the sauce silky and indulgent.
- Fresh Parsley & Lemon: Adds color and cuts the richness.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Clams: Use frozen clams if fresh aren't available.
- Butter: A little olive oil could be substituted for butter.
- Variation: Use black pasta in place of regular pasta in this traditional Spaghetti Aglio e Olio with Lemon recipe. Add shaved parmesan as a garnish for visual appeal.
How to Make Linguine Nero di Seppia (Black Pasta) with Clams
STEP ONE: Prepare the clams
Scrub clams under cold water. Place them in a bowl of salted water for 20 minutes to purge sand, then rinse again.
STEP TWO: Start the Clam Sauce
In a wide skillet, heat olive oil over medium. Add garlic and red pepper flakes, cooking until just fragrant (about 1 minute). Add clams and white wine, then cover.
Cook 5-7 minutes, shaking the pan occasionally, until clams open. Discard any that remain shut.
STEP THREE: Cook the Pasta
If using fresh squid ink linguini, cook in salted boiling water for 2-3 minutes until al dente.
If using dried squid ink linguini, cook for 8-9 minutes (check package directions), pulling it 1 minute before fully cooked.
*Reserve 1 cup pasta water before draining.
STEP FOUR: Combine Pasta and Clams for Serving
Lower heat under the skillet. Add pasta directly to the clams. Toss with butter, lemon zest, and lemon juice, adding a splash of reserved pasta water just until the sauce coats the noodles. Season to taste with salt and black pepper.
Finish with fresh parsley and serve immediately with lemon wedges on the side.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Cook clams gently in the sauce. Once added to the pan, cover and let them steam just until they open.
❌ DO NOT Overcook the clams. As soon as they open, they're done. Leaving them in too long will make them rubbery and tough.
❌ DO NOT Skip checking for open or broken shells. Even with frozen clams, discard any that don't close when tapped after thawing.
Storage
Store any leftover linguine nero di seppia with clams in an airtight container in the fridge for 1-2 days. Remove the clams from their shells before storing. To warm things back up, gently reheat the pasta in a skillet over low heat with a splash of water or white wine to loosen the sauce.
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Recipe FAQs
We buy ours at a local specialty market, but you can also purchase Squid Ink Spaghetti or Linguine on Amazon.
Squid ink is used to get the rich, blackish hue that you see in this dish.
Most people find that it is very similar in flavor to traditional pasta. Spaghetti Nero di Seppia's purpose is to add interesting color, which is what sets this dish apart from traditional seafood pasta recipes.
More Seafood Recipes You'll Love ♥️
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📖 Recipe
Linguine Nero di Seppia (Black Pasta Recipe) with Clams
Equipment
- Large pot (for pasta)
- Large wide skillet or sauté pan with lid (for clams and sauce)
- Tongs or pasta fork
- Microplane (for lemon zest)
Ingredients
- ½ pound fresh squid ink pasta, linguini or spaghetti nero (if using dried, see note below)
- 2 pounds fresh clams littlenecks or manila clams
- 3 tablespoons olive oil
- 4 cloves garlic thinly sliced
- ¼ teaspoon red pepper flakes
- ½ cup dry white wine dry Italian white like Vermentino or Pinot Grigio
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley chopped
- 1 lemon zested and juiced
- salt and black pepper to taste
Instructions
- Scrub clams under cold water. Place them in a bowl of salted water for 20 minutes to purge sand, then rinse again.
- In a wide skillet, heat olive oil over medium. Add garlic and red pepper flakes, cooking until just fragrant (about 1 minute). Add clams and white wine, then cover. Cook 5-7 minutes, shaking the pan occasionally, until clams open. Discard any that remain shut.
- If using fresh squid ink linguini: Cook in salted boiling water for 2-3 minutes until al dente.
- If using dried squid ink linguini: Cook for 8-9 minutes (check package directions), pulling it 1 minute before fully cooked.
- Reserve 1 cup pasta water before draining.
- Lower heat under the skillet. Add pasta directly to the clams. Toss with butter, lemon zest, and lemon juice, adding splashes of reserved pasta water until the sauce coats the noodles. Season to taste with salt and black pepper.
- Finish with fresh parsley and serve immediately with lemon wedges on the side.
Save This Recipe 💌
Enter your email below and we'll send it to your inbox. Plus, you'll get new recipes from us each week!
Notes
- Clams: Use frozen clams if fresh aren't available.
- Butter: A little olive oil could be substituted for butter.
Jami Powell says
This dish tastes amazing and always wows the guests!