Time to get fancy! This Spaghetti Nero di Seppia (Black Pasta) with Clams is such a gorgeous and flavorful dish. Serve it on date night, at your next dinner party, or to those extra special guests. The color of the pasta complements the clams and toppings beautifully. Your guests will be wowed and will want to know all of your secrets. Trust me.
- Squid Ink Spaghetti
- White Wine
Step One: Prepare the Pasta
Begin making this dish by boiling the squid ink pasta according to the package directions. When fully cooked, drain the pasta in a colander and set aside one cup of pasta water.
Step Two: Prepare the Sauce
In a small frying pan on medium heat, melt the butter then add shallot and cook for 2-3 minutes. Add minced garlic, then salt, and cook for another minute. Finally, add the white wine and let it reduce by half. Add pasta water if needed.
Step 3: Prepare the Clams
Add the frozen clams to the sauce and cook for approximately 6-8 minutes until the shells open (see package directions).
Step Four: Assemble and Serve
Combine the clams and sauce with the black spaghetti, then add a squeeze of ½ a lemon. Garnish with the remaining lemon and fresh parsley. Add parmesan cheese if desired. Serve immediately.
- Clams - Level up this recipe by using fresh clams from your local seafood market!
- Butter - A little olive oil could be substituted for butter.
- Use this 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.
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Store in the refrigerator in an airtight container for up to 2 days.
This dish is not freezer friendly.
Have leftover ingredients?
- Leftover shallots can be fried up to use in this Crispy Brussel Sprout Salad.
- Bought too much parsley? Use it up in this Hungarian Mushroom Soup for dinner tomorrow.
- Lemon can be juiced and added to water for extra health benefits. It's also great to squeeze on produce to keep it from browning. We did this in our Waldorf Salad recipe recently.
In the mood for a similar dish?
Try these other pasta and seafood ideas:
- Pasta Alla Carbonara with Prosciutto and Peas
- Bay Scallops with Pasta and White Wine Sauce
- Shrimp Scampi
Need something to pair this with?
- Try this delicious Arugula Salad with Lemon Vinaigrette.
See more date night recipes you will love:
Where can you buy black noodles?
We buy ours at a local specialty market, but you can also purchase Squid Ink Spaghetti on Amazon.
Why is Spaghetti Nero di Seppia black?
Squid ink is used to get the rich, blackish hue that you see in this dish.
Does squid ink pasta taste like regular pasta?
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.
Spaghetti Nero di Seppia (Black Pasta) with Clams
- ½ lb Spaghetti nero di seppia
- 1 pkg Clams (frozen)
- 2-3 cloves Minced Garlic
- ⅓ cup White wine
- 1 whole Shallot
- 4 tablespoon Butter
- ½ qty Lemon (juice of)
- ½ teaspoon Salt (or to taste)
- 1 bunch Fresh parsley (chopped)
- Boil pasta according to package directions. Drain in colander and set aside.
- Chop shallot and parsley.
- In a separate frying pan, melt butter on medium heat. Add shallot and cook for 2-3 minutes. Add minced garlic, then salt, and cook for another minute.
- Add white wine and cook until reduced by half, then add clams.
- Cook frozen clams for 6-8 minutes until they open (see package directions).
- Combine clams with pasta and a squeeze of lemon. Garnish with remaining lemon and parsley.
- Add parmesan cheese (if desired). Serve warm.
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.