Linguine al Nero di Seppia (Squid Ink Pasta with Squid)

• 200 g Linguine
• 2 tsp Fine sea salt
• 3 tbsp Extra virgin olive oil
• 3 cloves Garlic
• ½ tsp Chili flakes
• 250 g Squid, cleaned
• 120 ml Dry White Wine
• 2 tsp Squid ink
• ¼ tsp Black pepper
• 10 g Fresh parsley

1. Bring a large pot of water to the boil and season it with 1 tsp of the fine sea salt. Add the linguine and cook until just al dente. Before draining, scoop out about 150 ml of the pasta water, then drain.
2. Meanwhile, heat 2 tbsp of the extra virgin olive oil in a large frying pan over a medium heat. Thinly slice the garlic, add it with the chilli flakes, and cook for 30 to 60 seconds until fragrant but not coloured. Add the squid and cook for 2 to 3 minutes, tossing, until it turns opaque.
3. Pour in the dry white wine and simmer for 2 to 3 minutes to reduce slightly. Stir in the squid ink until the sauce is evenly black and glossy. Add a splash of the reserved pasta water to loosen if needed.
4. Add the drained linguine to the pan and toss over a medium heat for 1 to 2 minutes, adding more reserved pasta water a little at a time until the sauce clings to the pasta. Season with the remaining 1 tsp fine sea salt and the black pepper. Take off the heat, stir through the remaining 1 tbsp extra virgin olive oil, then finish with finely chopped fresh parsley and serve straight away.

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