Cook The Book: Linguine With Squid And Its Ink

1. 1

   Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt.

2. 2

   Meanwhile, combine the oil and garlic in another large pot and cook over medium heat, stirring, until the garlic is softened, about 1 minute. Add the wine, bring to a boil, and boil until reduced by half. Add the calamari and cook, stirring, until just tender, 2 to 3 minutes. Whisk in the squid ink and remove from the heat.

3. 3

   Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about 1/2 cup of the pasta water.

4. 4

   Add the pasta and 1/4 cup of the reserved pasta water to the sauce, stirring and tossing over medium heat, then cover and steam together over low heat for 2 minutes. Add a splash or two more of the reserved pasta water if necessary to loosen the sauce, stir in the parsley, and add a squeeze of lemon juice, or to taste. Serve immediately.

* Per serving · 4 servings · Values may vary.

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