Cook The Book: Linguine With Squid And Its Ink

• Kosher salt
• 6 tablespoons extra virgin olive oil
• 5 garlic cloves, thinly sliced
• 1/2 cup dry white wine
• 1/4 pound cleaned calamari
• 2 tablespoons squid ink
• 1 pound dried linguine
• 1/3 cup coarsely chopped fresh Italian parsley
• 1/2 lemon

1. Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.
2. Meanwhile, combine the oil and garlic in another large pot and cook over medium heat, stirring, until the garlic is softened, about 1 minute. Add the wine, bring to a boil, and boil until reduced by half. Add the calamari and cook, stirring, until just tender, 2 to 3 minutes. Whisk in the squid ink and remove from the heat.
3. Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about 1/2 cup of the pasta water.
4. Add the pasta and 1/4 cup of the reserved pasta water to the sauce, stirring and tossing over medium heat, then cover and steam together over low heat for 2 minutes. Add a splash or two more of the reserved pasta water if necessary to loosen the sauce, stir in the parsley, and add a squeeze of lemon juice, or to taste. Serve immediately.

kosher salt, extra virgin olive oil, garlic, white wine, calamari, linguine, fresh italian parsley, lemon

Taken from www.seriouseats.com/recipes/2010/04/linguine-with-squid-ink-recipe.html (may not work)