Squid-ink pasta

Squid-ink pasta

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  • 4
  • Easy
  • Meat-free
  • 10 minutes
  • 30 minutes
  • Kleine Zalze Vineyard Selection Cabernet Sauvignon 2017


  • 1⁄2 cup extra virgin olive oil
  • 3 cloves garlic, crushed
  • 1 red chilli, finely chopped
  • 30 g fresh mint, roughly chopped
  • 1⁄2 cup lemon juice
  • 1 lemon, zested
  • 30 g Italian parsley, roughly chopped
  • 500 g Woolworths cuttle fish ink spaghetti, cooked al dente
  • sea salt and freshly ground black pepper, to taste
  • 100 g Grana Padano

Cooking Instructions

Heat the olive oil in a pan over a medium heat. Sauté the garlic and chilli until fragrant.

Add the mint and remove from the heat. Add the lemon juice and zest.

Stir in the parsley. Toss the pasta through the sauce, season and add the Grana Padano.

Cook's note: A rich, briny flavour, coupled with seriously Instagrammable good looks: squid ink pairs beautifully with lemon, mint and chilli.

Browse more pasta recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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