White Wine Garlic Clam Squid Ink Pasta

Steps

How to make it

Prep 18 min · Cook 18 min

1. Prep: soak clams 400 g in water 1 hour to purge sand, then rinse and drain; slice garlic 適量 thin; wash basil 10 g and set aside.
2. Bring a large pot of water to a rolling boil; add sea salt 1/3 tsp; cook squid ink pasta 180 g 1 minute less than package time until al dente; drain and reserve about 1 cup pasta water (this dish finishes brothy).
3. Heat a skillet over medium-high with olive oil 1 tbsp; add garlic slices and cook over low heat until golden (about 1 minute), taking care not to burn.
4. Raise heat to high; add clams and white wine 2 tbsp; cover immediately and steam 2–3 minutes until clams open; discard any that stay closed.
5. Uncover and reduce heat to medium; add 5–6 tbsp pasta water and black pepper 1/4 tsp; stir and simmer until the broth slightly thickens and tastes sweet from the clams.
6. Raise heat to high; add cooked squid ink pasta and toss vigorously 1–2 minutes so the noodles absorb the wine-clam liquor.
7. Turn off heat; fold in basil leaves for aroma.
8. Serve in a deep plate with lightly brothy noodles while hot to match Second Floor Cafe white wine garlic clam squid ink pasta.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions