Squid Ink Linguine Recipe

Valeria's striking squid ink linguine recipe makes a beautiful second course for any Italian dinner party thanks to its wonderful flavour and beautiful colour.

This is a dish that never fails to impress. The colour alone steals the scene, though its flavour is nothing short of surprising, too. Here, Valeria counterbalances the intense flavour of the squid sauce with lemon zest, which imparts a pleasant aroma and some zing to the dish.

Ingredients

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Squid ink linguine

600g of squid, cleaned and cut into thin strips
400g of linguine
60ml of extra virgin olive oil
3 garlic cloves
100ml of dry white wine
200g of tinned chopped tomatoes
8g of squid ink
1 unwaxed lemon, zest only
fine sea salt, to taste

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Pour the oil in a large saucepan set over a medium heat. Add the garlic and allow it to infuse in the oil for a couple of minutes

60ml of extra virgin olive oil
3 garlic cloves

Discard the garlic and add the squid. Sauté for 2 minutes, until just opaque, then pour in the wine. Let it evaporate by half before adding the chopped tomatoes. Lower the heat, cover and cook for about 20 minutes

600g of squid, cleaned and cut into thin strips
100ml of dry white wine
200g of tinned chopped tomatoes

Next, bring a large pot of water to the boil. Salt the water and add the linguine

400g of linguine

While the pasta is cooking, dissolve the squid ink in two tablespoons of warm water and add it to the squid sauce. Stir so that the ink can colour the sauce evenly. Taste and adjust the seasoning