Coconut Water Shellfish Squid Ink Pasta

God, I could not stop eating this pasta dish! From the sweetness of the Zico Coconut Water to the tang of the lemon to each briny clam and mussel, consider it my new obsession—but, alas, I'm getting ahead of myself.

Every dish has a story and this one begins with a quick jump aboard the Hampton Jitney headed Eastbound out of New York City and directly to the North Fork (shout out to the #NoFo). Off went my city chic clothes and on went my Anthropologie mesh backed bathing suit and the white Ben Sherman denim shorts that I hand ripped myself after my girlfriend gave them to me (love adult hand-me-downs). Rake in tow, off to the beach I went with my stepmama and her—well now our—girlfriend who quickly signed onboard to become my camera crew—heck yes, there's a video (watch it)! You guessed it, we went clamming! With a quick stop at a local market for some beautiful squid ink linguine and a second stop at a roadside farm stand for some parsley and garlic (I know, so #NoFo of me), the hard part was all done. Now, on to the cooking! That's where this recipe comes in! Read on! And, if you haven't already, check out this video!

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PREP TIME: 10 minutes

COOK TIME: 7 minutes

TOTAL TIME: 17 minutes


4-6 Servings


Clams (12)

Mussels (25)

Lemon (1)

Garlic (5 cloves, finely chopped)

Flat-Leafed Parsley (1/4 cup, roughly chopped)

Red Onion (1, small, sliced into thin strips)

Zico Coconut Water (25 Oz)

Extra Virgin Olive Oil

Squid Ink Linguine (14.5 Oz)




Stock Pot With Lid

High-Sided Large Skillet With Lid

Wooden Spoon


Cutting Board

Chefs Knife


Rubber Spatula

Pasta Strainer

TO MAKE YOUR DINNER. fill your stock pot with water.

Liberally add in salt and a teaspoon of your extra virgin olive oil.

Put the lid on and bring it to a boil.

In the meantime, coat your skillet with more of your extra virgin olive oil.

Heat it over medium-high heat.

Add in your onion slices and your chopped garlic. Using your rubber spatula, continuously move them around allowing them to sweat (not brown)—about 4 minutes.

Add in your Zico Coconut Water and chopped parsley.

Zest half of your lemon directly into your coconut water mixture in your skillet.

On your cutting board, cut that lemon into even slices and then place them into your skillet.

Add in salt and pepper to taste. 

Add in your clams and mussels.

Close the lid and steam them over medium heat until your shells open—about 5 minutes.

While your shellfish is cooking, go back to your stock pot of boiling water.

Add in your squid ink linguine. Follow the cooking directions on it's packaging and cook it until it's al dente—should be roughly 4 minutes.

Strain your squid ink linguine.

To serve, you can either add your pasta to your shellfish in your skillet, toss it around until it is fully coated in your shellfish broth, or you can do what I did and spread your squid ink pasta out on your serving dish, then use your tongs to place all of your clams and mussels evenly over it and then spoon on your desired amount of broth.