Linguine with Squid & Its Ink

1. Prepare Pasta Water

Fill a large pot with 6 quarts of water and add 3 tablespoons of kosher salt. Bring it to a rolling boil.

2. Infuse Oil with Garlic

In a large pot, heat 6 tablespoons of extra virgin olive oil over medium heat. Add the thinly sliced garlic cloves and let them soften for about a minute.

3. Reduce White Wine

Pour in ½ cup of dry white wine. Increase the heat and let it come to a boil, reducing the wine by half.

4. Cook Calamari

Add the cleaned calamari to the pot. Cook them for 2 to 3 minutes over medium heat until they turn opaque.

5. Add Squid Ink

Whisk in the squid ink with the heat off. The ink will blend smoothly into the sauce.

6. Cook Linguine

In the pot of boiling water, cook 1 pound of dried linguine until it is al dente.

7. Combine Pasta with Sauce

Drain the pasta, reserving some of the pasta water, and transfer it to the pot with the sauce. Toss for about 2 minutes over medium to low heat.

8. Finish with Parsley and Lemon Juice

Add ⅓ cup of coarsely chopped fresh Italian parsley and a squeeze of juice from half a lemon. Stir everything well with the heat off.