Squid Ink Linguine Recipe

Ingredients

• 500g squid ink linguine
• 1/4 cup olive oil
• 1/2 onion, finely chopped
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 1 cup fish stock
• 1/4 cup heavy cream
• 500g fresh squid, cut into rings
• 1/4 cup chopped parsley
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the squid ink linguine and cook according to package instructions until al dente.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened, about 3 minutes.
3. Add the white wine to the skillet and cook for about 1 minute, until it has reduced slightly.
4. Add the fish stock and bring the mixture to a simmer. Allow it to simmer for about 5 minutes, until the liquid has reduced by half.
5. Stir in the heavy cream and bring the mixture back to a simmer. Allow it to cook for another 2-3 minutes, until the sauce has thickened slightly.
6. Add the squid rings to the skillet and sauté for about 2-3 minutes, until cooked through.
7. Drain the linguine and add it to the skillet with the sauce. Toss until the pasta is coated with the sauce.
8. Season with salt and pepper to taste.
9. Garnish with parsley before serving.

Serving Suggestions

This squid ink linguine is best served with a simple salad or crusty bread.

Verdict

This pasta dish is full of rich seafood flavor and has a striking appearance thanks to the black squid ink linguine. The addition of cream, white wine and fish broth creates a savory and velvety sauce that pairs beautifully with the tender squid rings