Squid Ink Seafood Pasta: 5 Best Gourmet Tips to Savor

Ingredients

• 12 oz (340 g) spaghetti or linguine
• 8 oz (225 g) squid, cleaned and sliced into rings
• 8 oz (225 g) shrimp, peeled and deveined
• 4 oz (115 g) mussels, cleaned and debearded
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 1 cup (240 ml) dry white wine
• 2 tablespoons squid ink
• 1 teaspoon red pepper flakes
• Salt and freshly ground black pepper, to taste
• 1/4 cup (60 ml) heavy cream (optional)
• 1/4 cup (15 g) fresh parsley, chopped
• Zest and juice of 1 lemon
• Lemon wedges for serving
• Extra parsley for garnish