Linguine with squid ink sauce and lemon
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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.
First published in 2017
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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
Metric
Imperial
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
SAVE RECIPE
Method
1
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
2
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
3
Next, bring a large pot of water to the boil. Salt the water and add the linguine
- 400g of linguine
4
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
- 8g of squid ink
- fine sea salt, to taste
5
When the linguine is just al dente, drain and transfer to the saucepan with the squid ink sauce. Toss energetically until the pasta is evenly coated
6
Finish off your dish with a generous amount of freshly grated lemon zest and serve piping hot
- 1 unwaxed lemon, zest only
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