Squid Ink Fettuccine Recipe

Bring a large pot of water to a rolling boil. Add 2 tablespoons coarse kosher salt. Add 12 oz squid ink fettuccine and cook according to package instructions until al dente (typically 6–8 minutes for fresh, 9–11 for dried). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

While the pasta water heats, rinse the manila clams under cold water and discard any with cracked shells or that do not close when tapped. Pat the jumbo shrimp dry with paper towel and season lightly with a pinch of sea salt and a grind of black pepper.

Build the base

In a large deep skillet or sauté pan over medium heat, add 3 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter. When the butter foams, add the finely minced shallot and sauté 1–2 minutes until translucent. Add the minced garlic and 1/4 teaspoon red pepper flakes and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Add 'nduja and deglaze

Add 2 teaspoons of 'nduja to the pan and break it up with a wooden spoon, stirring for about 1 minute so it melts into the oil and coats the aromatics. Pour in 3 tablespoons dry white wine to deglaze, scraping any fond from the bottom of the pan. Allow the wine to reduce by half (about 1–2 minutes).

Cook the clams

Add the cleaned clams and 3 tablespoons clam juice (or seafood stock) to the pan, cover with a lid, and increase heat to medium-high. Steam the clams for 3–5 minutes until they open. Discard any clams that remain closed after 5 minutes. Remove the clams with a slotted spoon to a bowl, leaving the cooking liquid in the pan.

Cook the shrimp

Reduce heat to medium. Add the seasoned jumbo shrimp to the sauce and cook 1–2 minutes per side (depending on size) until just opaque and curled. Remove the shrimp to the bowl with the clams to avoid overcooking.

Finish the sauce

With the heat at medium-low, stir the reserved pan liquid. Add the juice of half a lemon and 2 tablespoons finely chopped parsley, then return the pan to medium heat. Add the drained squid ink fettuccine to the pan along with about 1/2 cup of the reserved pasta cooking water. Toss vigorously with tongs to coat the pasta in the sauce. If needed, add more reserved pasta water, a tablespoon at a time, until the sauce is glossy and clings to the noodles (use up to the reserved 1 cup).

Combine seafood and adjust seasoning

Return the cooked clams and shrimp to the pan, gently tucking them into the pasta. Add 1 tablespoon olive oil (optional finishing), 1/2 teaspoon sea salt (adjust to taste), and 1/4 teaspoon freshly ground black pepper. Toss gently to combine and warm through for 30 seconds. Taste and adjust seasoning, adding more lemon juice if desired.

Plate

Divide the squid ink fettuccine among four warmed plates or two large portions. Spoon any remaining sauce and clams over the pasta. Garnish with the remaining parsley, a light drizzle of extra-virgin olive oil, and 1/2 teaspoon lemon zest if using.