Squid Ink Pasta

Pâtes à l'encre de seiche

Ingredients11

• spaghetti400 g
• olive oil2 tbsp
• garlic, minced2 cloves
• fresh squid, cleaned and sliced200 g
• squid ink2 tbsp
• white wine150 ml
• cherry tomatoes, halved200 g
• butter1 tbsp
• saltto taste
• black pepperto taste
• fresh parsley, chopped2 tbsp

Method

1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente, then drain, reserving a cup of cooking water.
2. Heat the olive oil in a large skillet over medium heat and sauté the minced garlic until fragrant, about 30 seconds.
3. Add the sliced squid to the skillet and cook for 2–3 minutes until just opaque.
4. Deglaze the pan with the white wine, stirring to lift any browned bits, and let it reduce by half.
5. Stir in the squid ink and cherry tomatoes, cooking for another 2 minutes until the sauce thickens slightly.
6. Add the cooked spaghetti to the skillet, tossing to coat; if needed, add reserved pasta water to achieve a silky consistency.
7. Stir in the butter, season with salt and black pepper to taste, and mix well.
8. Serve immediately, garnished with chopped fresh parsley.