Squid Ink Spaghetti with Baby Octopus
This bold and elegant squid ink spaghetti with baby octopus is packed with rich seafood flavor. It’s quick to prepare, easy to cook, and perfect for a restaurant-style dinner at home. With garlic, white wine, and fresh parsley, every bite brings out the deep taste of the sea.
Ingredients
- 400 g 14 oz squid ink spaghetti
- 500 g 1.1 lb baby octopus, cleaned
- 4 cloves garlic minced
- 1 small onion finely chopped
- 1/2 tsp red chili flakes optional
- 2 tsp lemon juice
- 3 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
- Lemon wedges for serving
Instructions
- Boil pasta in salted water until al dente. Drain and set aside.
- Sauté garlic and onion in olive oil over medium heat until soft.
- Add baby octopus, season with salt and pepper, and cook for 5–7 minutes until tender.
- Add 2 tablespoons of fresh lemon juice, and let it simmer for 1–2 minutes to brighten the flavor.
- Toss in the cooked pasta and mix well until everything is heated through.
- Serve hot, topped with chopped parsley and an extra squeeze of lemon if desired.