Squid Ink Fettucine Recipe

Boil pasta

Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons coarse salt. Add 12 oz dried squid ink fettuccine and cook until just shy of al dente (follow package time minus 1–2 minutes). Reserve 1 cup of the starchy pasta cooking water, then drain pasta and set aside.

Prepare shrimp and clams

Rinse the manila clams under cold water and discard any that are open and do not close when tapped. Pat the jumbo shrimp dry, remove shells and devein if needed, leaving tails on or off per preference. Lightly season shrimp with a pinch of salt and pepper.

Steam clams: In a large sauté pan with a tight-fitting lid, add 1/4 cup of the white wine and 1/4 cup of the seafood stock. Bring to a simmer, add the clams, cover and steam for 3–5 minutes until clams open. Remove opened clams with tongs and set aside, leaving the cooking liquid in the pan. Discard any clams that remain closed.

Render ’nduja and sweat aromatics

In a wide, deep sauté pan or skillet over medium heat, add 2 tablespoons olive oil. Crumble 3 oz ’nduja into the pan and cook, stirring, for 1–2 minutes until it melts and releases oil. Add 1 tablespoon butter, then add the finely diced small yellow onion and cook gently for 4–5 minutes until translucent and soft. Add the minced garlic and cook 30–45 seconds until fragrant (do not burn).

Deglaze with wine: Pour in the remaining 3/4 cup of white wine to deglaze, scraping up brown bits. Let the wine reduce by about half (2–3 minutes). Stir in 1 tsp tomato paste and cook 30 seconds to bloom the paste.

Make the pomodoro

Add the 14 oz crushed tomatoes and 1 cup seafood/vegetable stock to the pan with the aromatic mixture. Stir in 1 tsp red pepper flakes, 1 tsp salt and 1 tsp freshly ground black pepper. Bring to a gentle simmer and cook for 8–10 minutes so the sauce thickens slightly and flavors meld. Taste and adjust seasoning.

Finish sauce with herbs: Stir in torn basil leaves and remove from heat. Add 1 teaspoon lemon zest and 1 tablespoon fresh lemon juice to brighten the sauce.

Add seafood to sauce

Return the reserved clam cooking liquid to the sauce pan (if any was reserved) and bring sauce back to a gentle simmer. Add the steamed clams and the seasoned jumbo shrimp to the sauce. Cook 2–3 minutes until shrimp are opaque and cooked through and clams are warmed. If the sauce is too thick, add reserved pasta water by 1/4-cup increments to reach a glossy, lightly saucy consistency.

Toss with pasta: Add the drained squid ink fettuccine to the pan (or transfer sauce to the pasta pot). Toss gently for 1–2 minutes to coat the pasta with sauce and incorporate any released seafood juices. Stir in 1 tablespoon butter to add silkiness and 1 teaspoon finishing olive oil. If needed, add more reserved pasta water to loosen the sauce.

Adjust and rest: Taste and adjust salt and pepper. Remove from heat and let rest 1 minute so flavors meld.

Serve: Divide squid ink fettuccine among 4 warm plates. Arrange clams and shrimp on top. Spoon any remaining sauce from the pan over the pasta. Sprinkle 2 tablespoons chopped flat-leaf parsley and, if desired, 2 tablespoons grated Parmigiano-Reggiano. Finish with a light drizzle (1 teaspoon) of extra-virgin olive oil and an extra grating of black pepper.