This Spaghetti Nero di Seppia (Black Pasta) with Clams, garlic, white wine, and butter isn’t just stunning—it’s packed with restaurant-level flavor and takes less than 30 minutes to make. The briny black spaghetti makes a bold impression, while the white wine butter sauce pulls everything together with a silky finish.
Need a serving suggestion? Try this delicious Arugula Salad with Lemon Vinaigrette for a quick side.
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The first time I made this, I was testing it for a small dinner at home—nothing fancy, just a few friends. I wasn’t sure how it would turn out, but it ended up being surprisingly simple and looked way more impressive than the effort it took.
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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.
If you like this pasta dish, you may also love our Bay Scallops with Pasta and White Wine Sauce, Bucatini alla Carbonara with Prosciutto and Peas or our Shrimp Scampi without Wine.
Ingredients
- Squid Ink Spaghetti This is what gives the dish its rich, inky black color and hint of brininess. Cook it al dente—squid ink pasta tends to get soft quickly.
- Clams: We used frozen clams in this recipe. You can use fresh littleneck clams when possible. Rinse them well and discard any that don’t close when tapped.
- Garlic & Shallot: These aromatics set the tone. We slice the garlic thin so it melts into the butter.
- Dry White Wine: Go for something crisp and drinkable like Pinot Grigio or Sauvignon Blanc. 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.
- Salt & Optional Parmesan: A tiny sprinkle of cheese is controversial in seafood pasta—but hey, we're not judging.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Clams: Use fresh clams at your local seafood market if 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 Spaghetti Nero di Seppia (Black Pasta) with Clams
Step 1: Prepare the Pasta
Bring a large pot of salted water to a boil. Cook the squid ink spaghetti according to package directions until al dente.
Drain, toss with a bit of olive oil to prevent sticking, and set aside.
Step 2: Prepare the Sauce
While the pasta cooks, chop the shallot and parsley.
In a large skillet, melt butter over medium heat. Add the shallot and cook for 2–3 minutes until soft. Stir in minced garlic and a pinch of salt, and cook for another minute until fragrant.
Step 3: Add Wine and Clams
Pour in the white wine and let it simmer until reduced by half, about 2–3 minutes.
Add clams, cover, and cook for 6–8 minutes or until they open fully. Discard any unopened clams.
📌 Pro Tip: Always double-check the package for specific clam cook times.
Step 4: Assemble and Serve
Add the cooked pasta to the skillet and toss gently to coat in the sauce. Finish with a squeeze of lemon juice, fresh parsley, and optional Parmesan.
Serve warm with extra 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—those are no good.
Storage
Store any leftover spaghetti nero di seppia with clams in an airtight container in the fridge for up to 2 days. Remove the clams from their shells before storing—they’re easier to reheat that way. 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.
Recipe FAQs
We buy ours at a local specialty market, but you can also purchase Squid Ink Spaghetti 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
Spaghetti Nero di Seppia (Black Pasta) with Clams
Equipment
- Frying pan
- Knife
- Zester
Ingredients
- ½ pound spaghetti nero di seppia
- 1 package clams frozen in shell
- 2-3 cloves garlic minced
- ⅓ cup white wine
- 1 whole shallot
- 4 tablespoon butter
- ½ lemon (juice of)
- ½ teaspoon salt to taste
Garnish
- 1 bunch fresh parsley (chopped)
- parmesan cheese optional
Instructions
- Bring a large pot of salted water to a boil. Cook the squid ink spaghetti according to the package directions until al dente. Drain in a colander, toss lightly with olive oil to prevent sticking, and set aside.
- While the pasta cooks, finely chop the shallot and parsley. Set aside the parsley for garnish.
- In a large skillet or sauté pan, melt the butter over medium heat. Add the chopped shallot and cook for 2–3 minutes, until softened. Stir in the minced garlic and a pinch of salt, cooking for another 30–60 seconds until fragrant.
- Pour in the white wine and let it simmer for 2–3 minutes, or until reduced by about half. Add the clams directly to the pan, cover, and cook for 6–8 minutes, or until the clams have fully opened. Discard any that remain closed.
- Add the cooked pasta directly to the pan with the clams and sauce. Toss gently to coat. Squeeze half a lemon over the pasta and stir to combine. Taste and adjust seasoning if needed.
- Serve warm, topped with fresh parsley and lemon wedges. Add grated Parmesan cheese if desired.
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Notes
Freeze Freezing is not recommended.
Reheat 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. Substitutions
- Clams: Use fresh clams at your local seafood market if available.
- Butter: A little olive oil could be substituted for butter.
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