Recipe courtesy of Anne Burrell
Squid Ink Tagliatelle with Squid and White Wine-Tomato Sauce
35 min
35 min
4 to 6 servings
35 min
35 min
4 to 6 servings


  • 2 tablespoons olive oil
  • 2 cloves garlic, smashed 
  • Pinch red chile flakes 
  • 3 Roma tomatoes, diced 
  • 4 sprigs fresh oregano, leaves chopped, some reserved for garnish 
  • Kosher salt 
  • 1/4 cup white wine 
  • 1 1/2 pounds squid, cleaned, skin removed, bodies cut into 1/4-inch rings, tentacles reserved for another use 
  • 1 recipe Chef Anne's All-Purpose Pasta Dough with Squid Ink, see recipe, rolled into pasta sheets and hand cut into tagliatelle 
  • Grated parm, for sprinkling 
  • Big fat finishing oil, for drizzling


Add the olive oil, smashed garlic and red chile flakes to a large saute pan. Turn the heat to medium-high and allow the garlic to become fragrant and the oil heated. Once heated, add the tomatoes and oregano, and season with salt. Stir to combine. Cook until the tomatoes release their water, 2 to 3 minutes. Deglaze the pan with the white wine. Cook until the wine is bubbling and has begun to reduce, about 1 minute. Add the squid, stir to combine, and cook until the squid becomes opaque in color--be careful not to overcook it! Taste and adjust the seasoning as needed.

Meanwhile, bring a large pot of salted water to a boil. Add the tagliatelle and cook for about 2 minutes. Remove the pasta from the water and add it directly to the sauce along with about 2 tablespoons of the pasta water, some more oregano, some grated parm and a drizzle of big fat finishing oil. Gently toss to combine.

Plate and garnish with more grated parm.


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