Linguine with squid ink sauce and lemon


First published in 2017
Share recipe

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.




Squid ink linguine

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
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
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
Finish off your dish with a generous amount of freshly grated lemon zest and serve piping hot
First published in 2017
Share recipe