Little Seafood Recipe How to Make Squid Noodles in Sweet Chili Sauce
Little Seafood Recipe 🦑 How to Make Squid Noodles in Sweet Chili Sauce is a medium Italian recipe that serves 4. 520 calories per serving. Recipe by Petite Cooking on YouTube.
Prep: 45 min | Cook: 42 min | Total: 1 hr 42 min
Cost: $32.85 total, $8.21 per serving
Ingredients
- 500 g Squid (whole, cleaned; head removed, ink sac preserved for ink)
- 2 tablespoons Squid Ink (fresh or frozen, from the cleaned squid)
- 300 g All-Purpose Flour (sifted)
- 1 teaspoon Salt (for dough and seasoning)
- 2 tablespoons Olive Oil (extra‑virgin, for dough and sautéing)
- 2 tablespoons Butter (unsalted, cut into pieces)
- 1 medium Onion (finely chopped)
- 1 cup Tomato Sauce (smooth, no‑added sugar)
- 200 g Shrimp (peeled, shells saved for broth)
- 200 g Clams (live, shells saved for broth; meat will be used in the pasta)
- 1 liter Chicken Broth (low‑sodium)
- 1 teaspoon Black Pepper (freshly ground)
Instructions
Clean the Squid
Place the squid on the cutting board, cut off the head, carefully open the mantle and remove the ink sac without rupturing it. Rinse the mantle under cold water, peel off the skin, and slice the flesh into 1‑2 cm strips. Set the ink aside in a small bowl.
Time: PT15M
Prepare Shrimp and Clam Shells for Broth
Peel the shrimp, reserving the shells. Rinse the clams, scrub the shells with a brush, and set the shells aside. Place shrimp shells, clam shells, and the cleaned squid pieces in a large pot.
Time: PT5M
Simmer the Seafood Broth
Add 1 liter of chicken broth to the pot with shells and squid pieces. Bring to a gentle boil, then reduce to a low simmer for 30 minutes. Strain the broth through a fine mesh sieve into a clean saucepan, discarding solids.
Time: PT30M
Temperature: Low simmer
Make the Squid Ink Pasta Dough
In a mixing bowl combine 300 g sifted flour, 1 tsp salt, 2 tbsp olive oil, and the reserved squid ink. Mix with a pestle or fork until a shaggy dough forms, then knead by hand for 8‑10 minutes until smooth and elastic. Cover with plastic wrap and let rest for 10 minutes.
Time: PT10M
Roll and Cut the Pasta
Divide the rested dough into 4 portions. On a lightly floured surface, roll each portion as thin as possible (about 1 mm). Cut the sheets into 0.5 cm wide strips to form squid ink noodles. Toss the noodles lightly with a little olive oil to prevent sticking.
Time: PT10M
Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the squid ink noodles and cook for 2‑3 minutes, or until al dente. Drain in a colander and set aside.
Time: PT5M
Temperature: Boiling
Sauté Onion and Finish Sauce
In a saucepan, melt 2 tbsp butter over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes. Stir in 1 cup tomato sauce and simmer for 2 minutes. Add the strained seafood broth, bring to a gentle boil, then season with black pepper and a pinch of salt.
Time: PT5M
Temperature: Medium
Combine Pasta and Sauce
Add the cooked squid ink noodles to the saucepan, tossing gently to coat them fully with the broth‑tomato mixture. Cook together for another 1‑2 minutes so the noodles absorb the flavor.
Time: PT2M
Temperature: Medium
Plate and Serve
Divide the pasta among four plates, drizzle any remaining sauce over the top, and garnish with a few strips of fresh squid if desired. Serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 520
- Protein
- 28 g
- Carbohydrates
- 62 g
- Fat
- 16 g
- Fiber
- 4 g
Dietary info: Pescatarian, Contains seafood, Contains gluten
Allergens: Shellfish, Gluten, Dairy
Ingredient Substitutions
- Instead of Squid: cuttlefish, squid tubes
- Instead of Squid Ink: black food coloring (for visual only), cuttlefish ink
- Instead of All-Purpose Flour: 00 flour, bread flour
- Instead of Salt: sea salt
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Butter: margarine, olive oil
- Instead of Onion: shallot, leek
- Instead of Tomato Sauce: crushed tomatoes, marinara sauce
- Instead of Shrimp: prawns
- Instead of Clams: mussels, scallops
- Instead of Chicken Broth: vegetable broth, fish stock
- Instead of Black Pepper: white pepper
Equipment Needed
- Large Cutting Board
- Sharp Chef Knife
- Mixing Bowl
- Pestle or Rolling Pin
- Large Pot
- Saucepan
- Colander
- Wooden Spoon
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Cleaning the squid without rupturing the ink sac
- Kneading the pasta dough to the correct consistency
- Rolling the dough thin enough for delicate noodles
- Simmering the seafood broth long enough to extract flavor but not over‑reduce
Chef Tips from the Video
- Use ice‑cold water when mixing the dough to keep the squid ink from turning brown.
- A quick flash‑blanch of the squid pieces before adding to the broth keeps their texture firm.
- Finish the dish with a drizzle of high‑quality extra‑virgin olive oil for extra shine.
Troubleshooting
Dough is too dry and cracks.
Add a teaspoon of cold water at a time and knead until smooth; avoid over‑flouring the work surface.
Noodles stick together after boiling.
Toss the drained noodles with a little olive oil and separate them with tongs before adding to the sauce.
Broth tastes bland.
Simmer the shells longer (up to 45 minutes) and add a pinch of sea salt or a splash of white wine for depth.
Storage
Refrigerator: Store leftover pasta in an airtight container for up to 2 days. Reheat gently on the stove with a splash of broth.
Freezer: Cooked pasta can be frozen for up to 1 month; thaw overnight in the fridge before reheating.
Room temperature: Do not leave the dish at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the seafood broth a day ahead and refrigerate; it develops deeper flavor.
- The pasta dough can be rested refrigerated for up to 12 hours before rolling.
Frequently Asked Questions
What is the cultural significance and history of squid ink pasta in Italian cuisine?
Squid ink pasta, known as spaghetti al nero di seppia, originates from coastal regions of Italy such as Veneto and Sardinia. Historically, fishermen used the ink to color and flavor pasta, creating a striking black dish that showcases the bounty of the sea.
What are the traditional regional variations of squid ink pasta in Italy?
In Venice, the pasta is often served with a simple garlic‑olive oil sauce, while in Sardinia it is paired with a rich tomato‑seafood broth like the one in this recipe. Some regions add saffron or chili for extra heat.
What is the authentic traditional way squid ink pasta is served in coastal Italian restaurants?
Authentic servings feature al dente black noodles tossed in a light seafood broth or a garlic‑olive oil sauce, garnished with fresh squid rings, a drizzle of extra‑virgin olive oil, and sometimes a sprinkle of parsley.
What occasions or celebrations is squid ink pasta traditionally associated with in Italian culture?
Squid ink pasta is often enjoyed during festive seafood feasts, especially in summer when fresh squid is abundant. It appears on holiday menus for weddings and religious celebrations in coastal towns.
What makes squid ink pasta special or unique in Italian cuisine?
The dish’s deep black color and briny, slightly sweet flavor from the ink set it apart visually and gastronomically. It highlights the Italian tradition of letting the sea’s natural ingredients shine.
What are the most common mistakes to avoid when making squid ink pasta at home?
Common errors include rupturing the ink sac while cleaning the squid, over‑kneading the dough which makes it tough, and overcooking the noodles so they become mushy. Follow the critical steps for ink handling and dough rest.
Why does this recipe use a homemade seafood broth instead of just water or store‑bought stock?
A homemade broth extracts the deep umami from shrimp and clam shells, giving the sauce a richer, more authentic sea flavor that bottled stocks can’t fully replicate.
Can I make the squid ink pasta ahead of time and how should I store it?
Yes, you can prepare the dough a day ahead and keep it wrapped in the refrigerator. Cooked noodles can be stored in an airtight container in the fridge for up to 2 days; reheat gently with a splash of broth.
What texture and appearance should I look for when the squid ink pasta is done?
The noodles should be glossy black, slightly firm to the bite (al dente), and coated evenly with the broth. The sauce should be slightly thick but not cloying, allowing the noodles to shine.
How do I know when the seafood broth is finished simmering?
After 30 minutes of low simmer, the broth will have a deep amber‑black hue and a pronounced briny aroma. Taste a spoonful; it should be savory without any raw shell taste.
What does the YouTube channel Petite Cooking specialize in?
The YouTube channel Petite Cooking specializes in approachable, home‑cooked meals with a focus on fresh ingredients, step‑by‑step visual guides, and often features homemade pasta, seafood, and comfort dishes.
What is the cooking philosophy and style of the YouTube channel Petite Cooking?
Petite Cooking emphasizes simplicity, seasonal produce, and teaching fundamental techniques so viewers can recreate restaurant‑quality dishes in a modest kitchen, often using minimal equipment.
Last updated: September 6, 2026
