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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.
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
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