Black Spaghetti With Seafood Recipe

Name: Black Spaghetti With Seafood
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pasta sauce for squid-ink spaghetti; chopped garlic, three or four cloves or more; Olive oil, several tablespoons; a can of chopped clams; a can of olive-oil-packed tuna, yellow fin; several tablespoons of drained, chopped capers; grated zest of a half or whole lemon; juice of a half or whole lemon; chopped fresh parsley; small shot of sriracha; dried squid-ink pasta; large pot of salted water, brought to a rolling boil; dried squid-ink pasta, about 2 ounces per person

Servings: persons

Pasta sauce for squid-ink spaghetti
chopped garlic, three or four cloves or more
Olive oil, several tablespoons
a can of chopped clams
a can of olive-oil-packed tuna, yellow fin
several tablespoons of drained, chopped capers
grated zest of a half or whole lemon
juice of a half or whole lemon
chopped fresh parsley
small shot of sriracha
dried squid-ink pasta
large pot of salted water, brought to a rolling boil
dried squid-ink pasta, about 2 ounces per person

1
Heat a 10-12 inch skillet. Pour in some olive oil. Add the chopped garlic, but don't let it get too brown.
2
Add the canned clams and tuna with its oil, stirring to break up the tuna.
3
Add the chopped, drained capers.
4
Add the lemon zest and lemon juice.
5
Taste for salt and pepper. The ingredients are all a bit salty, so you may not need to add any. Add a small shot of Sriracha if you like it.
6
When the pasta is almost cooked, remove it from its pot with tongs and place it in the skillet with the sauce. Stir it around so the pasta is evenly coated. The pasta will finish its cooking as it absorbs the sauce flavors.
7
Sprinkle on chopped parsley and add a little pasta-cooking water if you think it is needed.
8
Bring a large pot of salted water to a rolling boil. It should taste about as salty as the sea.
9
When water is boiling, add the pasta and cook it one or two minutes less that the package instructions. Remove and place the pasta in the skillet with the sauce ingredients. The pasta will finish cooking as it absorbs the sauce flavors. If the sauce needs to be a bit looser, add a few tablespoons of the pasta cooking water.

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Pasta sauce for squid-ink spaghetti, chopped garlic, three or four cloves or more, Olive oil, several tablespoons, a can of chopped clams, and more.

Yes, Black Spaghetti With Seafood falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Spaghetti With Seafood

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions