Linguine with Squid Ink

🛒 Ingredients

• Linguine 80 g · 284 kcal
• Squid (cleaned) 150 g · 129 kcal
• Squid ink 4 g · 2 kcal
• Garlic 5 g · 7 kcal
• Extra virgin olive oil 13 g · 117 kcal
• Dry white wine 30 g · 24 kcal
• Fresh parsley (chopped) 5 g · 2 kcal

👨‍🍳 Instructions

1. Clean the squid thoroughly; separate the ink sacs carefully and reserve them. Cut the squid body and tentacles into small pieces.
2. Bring a large pot of salted water to a boil for the linguine. Meanwhile, heat the olive oil in a large skillet over medium heat.
3. Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it. Add the chopped squid and cook for 2-3 minutes until just opaque.
4. Pour in the dry white wine and let it simmer for 1-2 minutes to evaporate the alcohol. Gently squeeze the reserved squid ink sacs into the skillet, stirring to disperse the ink, or add store-bought squid ink.
5. Cook the linguine in the boiling salted water according to package directions until al dente. Before draining, reserve about half a cup of pasta cooking water.
6. Add the drained linguine directly to the skillet with the squid ink sauce. Add a splash of the reserved pasta water to emulsify the sauce and create a glossy coating.
7. Toss everything together until the pasta is evenly coated with the black sauce. Serve immediately, garnished with fresh chopped parsley.