Ingredients:

  • 7 oz (200g) Dried Calamarata Pasta
  • 1 tsp (5g) Squid Ink
  • Water for boiling, generously salted
  • 4 tbsp (60ml) Extra Virgin Olive Oil
  • 4 cloves Garlic, thinly sliced
  • 1/2 tsp Red Pepper Flakes
  • 1/4 cup (60ml) Dry White Wine (optional)
  • 1/4 cup (60ml) Reserved Pasta Water
  • Salt and freshly ground Black Pepper, to taste
  • 2 tbsp Fresh Parsley, chopped
  • Lemon wedges (for serving)

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add pasta and cook according to package directions, subtracting 1-2 minutes for al dente. Reserve about 1/2 cup of pasta water.
  2. Heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes. Sauté until garlic is fragrant and lightly golden (2-3 minutes).
  3. If using wine, pour in white wine and simmer for a minute or two, allowing the alcohol to evaporate.
  4. Add the reserved pasta water to the skillet and bring to a simmer. Season with salt and pepper.
  5. Drain pasta and add it to the skillet with the sauce. Toss to coat, adding more pasta water if needed to create a creamy emulsion. Stir in the squid ink until evenly dispersed.
  6. Divide pasta between two plates. Garnish with fresh parsley and serve immediately with lemon wedges.