Squid Ink Spaghetti

5 from 6 reviews


  • 500g Squid Ink pasta
  • 750g squid, cleaned, sliced, ink sac set aside
  • ink sacs dissolved in 1 cup water + 1 cup frozen dissolved ink sac
  • 8 cloves garlic minced
  • 4 tbsp olive oil
  • 3 tbsp butter
  • 3 tbsp vinegar
  • 1 chicken cube
  • 1 tbsp sugar
  • 3 tbsp cornstarch dissolved in 3 tbsp water
  • 1 large red bell pepper sliced
  • salt and pepper to taste


  1. Cook the pasta according to package direction, set aside.
  2. Heat the olive oil and butter in a pan.
  3. Add the garlic and cook until fragrant and a bit brown on the edges.
  4. Add the squid and cook for about 4 minutes or until meat turns white.
  5. Pour in the squid ink mixture. Mix well
  6. Add the chicken cube and stir until dissolved.
  7. Bring the sauce to a boil and pour in the vinegar. Simmer for about 3 minutes.
  8. Add the sugar, mix well.
  9. Pour in your cornstarch slurry. Add a little at a time until you get your desired thickness.
  10. Add the bell pepper.
  11. Taste and adjust the seasoning as needed.
  12. Add the cooked squid ink pasta and mix well. Make sure pasta is well-coated by the sauce.
  13. Serve warm, sprinkled with grated parmesan cheese.