top of page


  • 2 tablespoons butter

  • 1 shallot minced

  • 2 garlic cloves minced

  • 1/4 cup dry white wine or Pernod which has a mild anise flavour

  • 1/2 cup chicken stock

  • 1 tablespoon squid ink

  • 8 ounce package kelp noodles rinsed, or heart of palm pasta, rinsed

  • 1 teaspoon lemon juice and zest

  • 2 egg yolks for topping, optional

  • Cooked seafood containing squid, mussels, smoked oysters or mussels etc, 

  • Parsley for serving, optional


  • Heat a large pan over medium high heat. When hot, add the butter. When the butter is melted, add the garlic and shallot and cook until fragrant and just golden, about 3 minutes. 

  • Add wine and reduce until little to no liquid is left. Add the stock and reduce by half then add the squid ink, stirring to incorporate. Add the rinsed noodles and cook, tossing with tongs to coat the noodles in sauce. Cook until well coated and little liquid remains. Add lemon juice and zest.

  • Add the cooked shellfish for about 3 minutes.

  • Split the noodles between two serving plates.

  • Top with egg yolks, if using and sprinkle with parsley before serving.

Squid Ink Pasta

Squid Ink pasta.jpg
bottom of page