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Elegant Witchs Hair Pasta with Squid Ink Sauce

Enchanted Witch's Hair Pasta with Tangy Squid Ink Sauce

This mystical recipe features dark, luscious squid ink pasta, affectionately known as 'Witch's Hair,' coated in a vibrant and tangy squid ink sauce. Infused with white grape juice, garlic, and a hint of lemon, this dish offers a unique and enchanting culinary experience.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 375 kcal

Equipment

  • Large pot
  • Large skillet
  • Small saucepan

Ingredients
  

For the Enchanted Witch's Hair Pasta

  • 1 lb black squid ink spaghetti or linguine (Witch's Hair Pasta), 450g
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic finely minced
  • 1/2 cup fresh dry white grape juice
  • 1/4 cup organic vegetable broth
  • Salt to taste
  • Freshly ground black pepper to taste

For the Tangy Squid Ink Sauce

  • 2 tbsp extra virgin olive oil
  • 1 small shallot finely diced
  • 1 clove garlic minced
  • 1/2 cup fresh dry white grape juice
  • 2 sachets squid ink 4g each
  • 1/4 cup organic fish broth
  • 1/4 cup light cream (optional, for a creamier sauce)
  • 1 tbsp fresh parsley finely chopped (for garnish)
  • Pinch red pepper flakes (optional, for a subtle kick)
  • 1 tsp lemon zest (for tanginess)

Instructions
 

Instructions

  • Cook the black squid ink pasta in a large pot of heavily salted boiling water until al dente, then reserve 1 cup of pasta water before draining.
  • In a large skillet, heat 2 tablespoons of olive oil over medium heat and cook the minced garlic for about 1 minute until fragrant.
  • Pour in 1/2 cup of dry white grape juice and simmer for 2-3 minutes, then stir in 1/4 cup of vegetable broth and let it gently simmer.
  • In a separate small saucepan, heat 2 tablespoons of olive oil over medium heat, then cook the diced shallot and minced garlic until softened, approximately 3-4 minutes.
  • Add 1/2 cup of dry white grape juice to the saucepan and reduce it by half (about 3 minutes), then stir in the 2 sachets of squid ink until completely incorporated and uniformly black.
  • Add 1/4 cup of fish broth to the squid ink sauce; optionally stir in light cream for a creamier texture. Season with salt, pepper, red pepper flakes, and lemon zest, then simmer gently for 5-7 minutes to thicken and meld flavors.
  • Transfer the drained pasta directly into the large skillet containing the garlic broth mixture and toss well to ensure it is lightly coated.
  • Pour the tangy squid ink sauce over the pasta, add 1/4 cup of the reserved pasta water, and toss vigorously until the pasta is thoroughly coated.
  • Divide the pasta into serving bowls and garnish generously with fresh chopped parsley, then serve immediately.

Notes

For a richer flavor, consider using a good quality dry white grape juice. Adjust the amount of reserved pasta water when combining with the sauce to achieve your desired consistency.