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Voodoo Pasta Recipe

Recipe by Pedro M. A. Neves

Voodoo Pasta is a dramatic Italian-inspired dish featuring black squid ink linguine tossed with sautéed seafood, garlic, and a whisper of spicy heat, creating an evocative dark presentation that commands attention at the table. The combination of tender pasta, briny seafood, and aromatic garlic delivers bold, oceanic flavors that transport you straight to the Italian coast. This restaurant-quality dish comes together quickly at home with fresh ingredients and confident technique.

Ingredients

• 400g squid ink linguine or fettuccine
• 300g fresh squid, cleaned and sliced into rings
• 250g large shrimp (21-25 count), peeled and deveined
• 200g Manila clams or littleneck clams
• 60ml extra virgin olive oil
• 6 cloves garlic, thinly sliced
• 1 teaspoon red pepper flakes
• 200ml dry white wine (Pinot Grigio or Vermentino)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• Sea salt and cracked black pepper to taste
• Fleur de sel for finishing

Instructions

1. Bring a large pot of salted water to a rolling boil. Add squid ink linguine and cook according to package directions until al dente (typically 9-11 minutes). Reserve 240ml (1 cup) of pasta water before draining.

2. While pasta cooks, heat olive oil in a large, deep skillet over medium-high heat. Add sliced garlic and red pepper flakes, stirring constantly for 45 seconds until fragrant but not browned.

3. Add cleaned squid rings to the skillet. Cook for 2-3 minutes, stirring occasionally, until the squid begins to firm and becomes opaque. Squid should remain tender.

4. Add shrimp to the skillet and cook for 1-2 minutes until they just begin to turn pink on the exterior, stirring gently.

5. Pour in the dry white wine, scraping the bottom of the pan to release any flavorful bits. Add clams and cover with a lid or foil. Cook for 3-4 minutes until clam shells open, discarding any that remain closed.

6. Add the drained squid ink linguine directly to the skillet along with 180ml (¾ cup) of reserved pasta water. Toss continuously for 1-2 minutes, allowing the starchy pasta water to create a silky sauce that clings to the dark noodles.

7. Remove from heat and stir in fresh parsley and lemon juice. Season to taste with sea salt and cracked black pepper. Add additional pasta water if the consistency is too thick.

8. Divide among four shallow bowls, ensuring each serving receives squid, shrimp, and clams. Finish with a pinch of fleur de sel and a drizzle of extra virgin olive oil.

Substitutions

• Substitute Manila clams with mussels (add 2 minutes to cooking time if using larger mussels)
• Replace fresh squid with firm white fish such as halibut or cod, cut into 2cm cubes (reduce cooking time to 2 minutes)
• Use regular linguine or fettuccine if squid ink pasta is unavailable; the flavor profile remains authentic, only the visual drama changes
• For seafood-free version, substitute with sautéed mushrooms (cremini, oyster, shiitake) and add 1 teaspoon of soy sauce for umami depth

Tips

• Do not overcook squid or it will become rubbery; the total cooking time in the pan should not exceed 8-9 minutes
• The reserved pasta water is essential; the starch creates an emulsified, silky sauce that standard liquid cannot achieve
• Clams must be purchased live and used the same day; discard any with cracked shells or those that do not close when tapped
• Serve immediately in heated bowls; this dish does not hold well and the pasta will continue absorbing sauce after plating

Squid ink pasta, or pasta al nero di seppia, originates from the Veneto region of northeastern Italy and the Mediterranean coastal areas where cephalopods are abundant. This dish celebrates both the Italian mastery of seafood preparation and the dramatic presentation traditions of Italian fine dining, where dark, nearly black presentations symbolize both sophistication and the mysteries of the sea.

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