Squid Ink Pasta Vongole

5 from 2 reviews


  • 400g squid ink pasta, (The one I used is bought from Rustan’s but you can use any squid ink pasta you like)
  • 750g clams, purged overnight
  • 6 cloves garlic, chopped
  • 1 white onion, chopped
  • 3 tbsp olive oil
  • 3 tbsp butter
  • 1/2 cup white wine (I used the lanzones wine available at home, see photo above.)
  • dried chili flakes


  1. Cook pasta according to package directions.The fresh squid ink pasta I bought from Rustan’s has to be boiled for 3 minutes only and it’s done. Set aside.
  2. Heat olive oil and butter in a sauce pan, sauté garlic and onion until onion becomes translucent.
  3. Pour in the wine and add the clams, cover with the lid until clams opens (around 3-4 minutes).
  4. The olive oil, butter, and wine will form a syrupy sauce. You can season with salt if needed.
  5. Toss squid ink pasta in the sauce and sprinkle with dried chili flakes.
  6. Serve with garlic bread.