Black Squid Ink Pasta in a Uni Sauce

Today, while I was strolling through the farmer’s market, I found this artistic black squid ink pasta and knew just what I wanted to do with it. This is why I spend so much time at specialty shops and farmers markets. When thinking of dinner ideas, I often see color first and how pretty that would look next to this or that. When I saw black pasta, I knew I wanted to serve it with a creamy uni sauce that had a touch of turmeric added to give it color. This makes a stunning dish with all that black pasta swimming in a pale-yellow sauce. Add some smoked shrimp on top for a truly spectacular presentation.

Smoked Shrimp:

Place 8 jumbo shrimp in a small bowl and sprinkle with smoked salt. I, of course, use The Wacky Spoon Smoked Sea Salt. Mix to coat shrimp. Set aside and let absorb the flavors in the salt while you prepare the pasta and cream.
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Cook the Pasta:

Add 6 quarts of salted water to a large pan and bring to a boil. Add 8 ounces black squid ink pasta and cook until al dente, about 6 minutes.

Prepare the uni sauce:

While the water is heating, prepare the sauce. In a medium saucepan, heat 2 tablespoons olive oil over medium-high until shimmering. Reduce the heat to medium and add 3 tablespoons chopped onion and a pinch of sea salt. This will help them sweat. Cook for 2 minutes. Add 3 cloves minced garlic and 1 teaspoon fresh chopped oregano. Stir to combine cooking for an additional 2 – 3 minutes, or until garlic is softened. Do not brown the garlic or it will become bitter.

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Add 1/2 cup crisp white wine, like sauvignon blanc, and 1/2 cup organic chicken broth to the saucepan. Increase the heat to medium-high and cook the liquid down to half. Add some black pepper to taste and 1/4 teaspoon ground turmeric for color only. This can be removed if you prefer. Stir well to combine.

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Uni sauce is typically made with sea urchins. Since urchins are near impossible to find in my area, I will stir in 6 ounces of crab pieces into the sauce instead.

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Add 1/2 cup cubed butter a few pieces at a time and whisk into your sauce to incorporate before adding more. When all the butter has been added, taste the sauce. Add salt as needed.

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Pour the sauce into a blender or food processor and blend until smooth and creamy. Keep warm until ready to serve.

Assemble:

Drain pasta well. Spoon a little sauce onto a warmed serving plate, place a mound of pasta in the center, and top with 2 smoked shrimp. Garnish with chopped parsley. Don’t let the rest of that bottle of Sauvignon Blanc go to waste. Serve it with dinner.

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This pasta is made with squid ink that has been mixed into the pasta dough, turning it a gorgeous, dark hue and infusing it with a light saltiness that pairs perfectly seafood. It makes this dish look stunning and oh so tasty! – Ella💙

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Black Squid Ink Pasta and Uni Sauce
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Course: Main Course
Cuisine: Italian
Keyword: easy dinner ideas, elegant, pasta, seafood
Servings: 4 Servings
Author: Ella @ thewackyspoon.com
Ingredients
  • 8 ounces black squid ink pasta
Shrimp Sauce:
  • 2 tablespoons olive oil
  • 3 tablespoons white onion, minced
  • 3 large garlic cloves, minced
  • 1 teaspoon fresh oregano, finely chopped
  • 1/2 cup sauvignon blanc
  • 1/2 cup organic chicken broth
  • 1/4 teaspoon cayenne pepper, to taste
  • 1/4 teaspoon dried ground turmeric
  • 6 ounces sea urchin pieces, or crab
  • 1/2 cup butter, cut into small cubes
  • Salt to taste
  • 1 tablespoon parsley, chopped
Smoked Shrimp:
  • 8 jumbo shrimp, precooked
  • 1/4 teaspoon smoked salt
Instructions
Smoked Shrimp:
  1. In a small bowl mix the shrimp with the salt. Mix to coat. Let it sit while you prepare the pasta and cream.
Pasta:
  1. In a large pan, bring 6 quarts of salted water to a boil. Add the pasta and cook until al dente, about 6 minutes.
Uni Sauce:
  1. While the water is heating, prepare the sauce. In a medium saucepan, heat the oil over medium-high until shimmering. Reduce the heat to medium and add the onions and a pinch of salt. Cook for 2 minutes before adding the garlic and oregano. Stir to combine cooking for an additional 2 – 3 minutes, or until garlic is softened.
  2. Add the wine and broth to the saucepan. Increase the heat to medium-high and cook the liquid down to half. Add some black pepper to taste and turmeric. Stir well to combine.
  3. Stir the sea urchin into the sauce.
  4. Add two or three pieces of butter at a time and whisk into your sauce to incorporate before adding more. When all the butter has been added, taste the sauce. Add salt as needed.
  5. Pour the sauce into a blender or food processor and blend until smooth and creamy. Keep warm until ready to serve.
Pasta:
  1. Drain pasta well. Spoon a little sauce onto a warmed serving plate, place a mound of pasta in the center, and top with 2 smoked shrimp. Garnish with chopped parsley
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Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

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