Seafood Squid Ink Pasta with Tobiko
Ingredients (Serves 2)
| INGREDIENTS | QUANTITY |
|---|---|
| Squid ink pasta | 200g |
| Olive oil | 3 tbsp |
| Garlic | 2 cloves, minced |
| Fresh squid (sliced into rings) | 150g |
| Cooked shrimp | 100g |
| Crab meat | 100g |
| White wine (optional) | 1/4 cup |
| Capers | 1 tbsp |
| Chopped sun-dried tomatoes | 1-2 tbsp |
| Tobiko (flying fish roe) | 2-3 tbsp |
| Fresh basil or parsley | 1 tbsp |
| Salt & black pepper | 1 tbsp |
| Chili flakes (optional) | 1 tbsp |
Instructions
- Cook the Pasta: Boil squid ink pasta in salted water until al dente, about 8–10 minutes. Reserve 1/4 cup of pasta water before draining.
- Sauté the Seafood: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add squid rings (plus shrimp or crab meat) and cook for 2–3 minutes until opaque. Remove and set aside.
- Prepare the Garlic Oil Base: In the same skillet, add 1 tbsp olive oil, minced garlic, and chili flakes. Sauté for about 1 minute until garlic is fragrant. Add white wine (optional) and let it simmer for 1–2 minutes.
- Combine the Pasta and Sauce: Stir in sun-dried tomatoes and capers. Add the cooked pasta, tossing to coat in the garlic oil base. Add a splash of reserved pasta water if the mixture seems dry.
- Finish with Tobiko and Seafood: Return the seafood to the skillet and toss gently with the pasta. Plate the pasta and garnish each serving with tobiko, fresh basil, or parsley.
Frequently Asked Questions (FAQ)
Yes, frozen squid, shrimp, or crab can be used. Thaw and pat them dry before cooking to avoid excess moisture in the skillet.
You can skip the wine or substitute it with a splash of vegetable or chicken broth for extra flavor.
The chili flakes add a mild heat, but you can adjust the spice level to your liking or omit them entirely for a non-spicy version.
Tobiko should be refrigerated and used within 3–5 days for maximum freshness. Keep it tightly sealed and stored in the coldest part of the fridge.
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