Squid Ink Pasta with Sake Miso Sauce and Clams CategoriesAsian Dishes · Main Dishes · Pasta and Noodles · Recipes

Squid Ink Pasta with Sake Miso Sauce and Clams

To begin this recipe for Squid Ink Pasta with Sake Miso Sauce and Clams, we’d like to share some amazing facts about squids:

  1. A squid can expel a large cloud of ink to create a smoke screen and escape from predators.
  2. A squid can also expel small clouds of ink with mucous, which form shapes that look like the squid itself.  This confuses predators and allows the squid to escape.
  3. To avoid detection by predators, squids have thousands of pigment cells that allow them to change color and blend in with their surroundings.

Though squids can escape a sticky situation in the deep blue sea, its salty, ocean flavor can’t escape this delicious black squid ink pasta dish.  The beautiful, velvety black pasta works perfectly with our miso and sake infused cream sauce.

You can make this as easy or as hard as you want, going all out with homemade squid ink pasta and fresh clams, or you can take the easy way out like we did here.  With this shortcut recipe using dried pasta and canned baby clams, you can whip up an impressive pasta meal in half an hour.  Tossed with Parmesan cheese and a spicy, crunchy togarashi panko crumb, this pasta brings together the best of all worlds, across east and west, land and sea.

4 entree servings or 6 small servings | Cook & prep time: 30 minutes 


Sake Miso Sauce 

2 clove of garlic, minced

1 shallot, minced

1.5 cups of sake

2 tbsp of white miso

1.5 cups of water

3 tbsp of heavy cream

half box of squid ink pasta or linguini

3 tbsp of butter

3 oz of canned baby clams

1/2 cup of freshly grated parmesan

Chopped scallion for garnish

Spicy Miso Panko 

Dash of togarashi

4 tbsp of panko

1 tbsp of butter

2 tsp of white miso


In a medium sized skillet, melt butter over medium heat.  Add minced garlic and shallots, making sure that garlic and shallots do not color or burn.  Sauté for a 2 to 3 minutes. Add sake, water and 2 tbsp of white miso. Simmer on low heat to reduce liquid, around 10 to 15 minutes. Add heavy cream and reduce for another 5 minutes. Turn off and set aside.

In a large pot of salted boiling water, cook squid ink pasta or linguini until al dente. While you wait for the pasta to cook, melt butter in a small skillet on medium heat. Add panko and 2 tsp miso, using a fork break apart the miso and mix it in with the panko. Toast miso panko mixture, adding a dash of togarashi to the panko for a kick.

To assemble the dish, sauté the pasta, miso sake sauce, canned baby clams and a couple tablespoons of freshly grated parmesan.  Toss until pasta is lightly coated. Garnish with scallions, spicy miso panko and more freshly grated parmesan.

Written and photographed by Tracy Chow & Jennifer Yu


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  1. How lovely to run across an outwardly extravagant dish having everything on hand except the cream. I am curious. While I had white miso in the fridge and it worked fine do you suggest staying with white for both the sauce and crumb or use red for both, or red just for the crumb?

    1. Hi Steve! White miso is great for both. I like that it’s milder, erring on the side of not being overly powerful. Would love to see a finished photo!

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