Black Ink Linguine with Tender Calamari

1. Pasta Prep

In a large pot, bring 6 quarts of water to a rolling boil. Stir in 3 tablespoons of kosher salt.

2. Aromatic Base

In a separate large pot, warm the extra virgin olive oil over medium heat. Sauté the sliced garlic until fragrant and softened, about 1 minute, taking care not to let it brown.

3. Wine Reduction

Pour in the dry white wine and increase heat to bring to a boil. Allow the wine to reduce by half, intensifying the flavor.

4. Calamari Cooking

Introduce the calamari rings to the pot and cook with stirring, just until they are tender and opaque, which should take about 2 to 3 minutes.

5. Ink Incorporation

Whisk in the squid ink thoroughly and remove the pot from the heat to prevent overcooking.

6. Linguine Boiling

Carefully place the linguine into the boiling water. Cook it until it is just shy of al dente. Before draining, reserve roughly ½ cup of the starchy pasta water for sauce adjustment.

7. Combining the Elements

Transfer the drained linguine into the sauce, adding a ¼ cup of the reserved pasta water. Stir and toss the mixture over medium heat, then cover the pot and let it steam together on low heat for an additional 2 minutes.

8. Final Touches

If the sauce seems too thick, add more reserved pasta water as needed. Fold in the chopped parsley for freshness and add a squeeze of lemon juice to brighten the flavors. Adjust seasoning with additional kosher salt if necessary.

9. Plating

Serve the linguine steaming hot, twirled into bowls to showcase its stunning jet-black hue.