Linguine Nero di Seppia (Black Pasta Recipe) with Clams
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.
Servings: 2
Calories: 645kcal
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.
Notes
Notes: Fresh pasta is tender and cooks in minutes, while dried squid ink pasta has more bite and takes longer. Both work well, the choice depends on your preference.
Storage Store any leftover spaghetti nero di seppia with clams in an airtight container in the fridge for up to 2 days.
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 frozen clams if fresh aren't available.
- Butter: A little olive oil could be substituted for butter.
Nutrition
Calories: 645kcal | Carbohydrates: 88g | Protein: 16g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 788mg | Potassium: 447mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3102IU | Vitamin C: 39mg | Calcium: 78mg | Iron: 3mg
