Squid Ink Linguine

Squid ink linguine is a classic dish of Italian cuisine, known for its intense flavor and distinctive dark color provided by the squid ink. Here’s how to prepare it:

Ingredients

• 360 g of linguine
• 500 g of fresh squid with their ink
• 2 cloves of garlic
• Parsley to taste
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Clean the squid by removing the insides, skin, and cartilage. Keep the ink sac.
2. Cut the squid into thin strips.
3. In a large pan, fry the garlic cloves in extra virgin olive oil. Once golden, remove them.
4. Add the squid to the pan and sauté for a few minutes.
5. Add the squid ink to the squid and cook over moderate heat for about 20 minutes, stirring occasionally. If necessary, add a little water to prevent the sauce from drying out too much.
6. In the meantime, bring a pot of salted water to a boil and cook the linguine al dente.
7. Drain the pasta and transfer it to the pan with the squid sauce, keeping a bit of the cooking water in the pot.
8. Toss the squid ink linguine with their sauce, adding some of the cooking water if necessary to make it creamier.
9. Turn off the heat, mix in some chopped fresh parsley, and a pinch of pepper.
10. Serve immediately, with the linguine piping hot.

Curiosity

Squid ink has been used for centuries in Mediterranean cuisine not just for its color, but also for its marine flavor and slightly salty taste. In the past, it was used as ink in addition to its use in cooking.

I wish you a good appetite and hope that this recipe provides you with an authentic taste experience!