Squid Ink Pasta

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 20 minutes

Ingrédients

12 oz Squid Ink Pasta

3 Tbsp Olive Oil

2 Tbsp Butter

½ Tbsp Garlic Cloves, Minced

¼ tsp Red Pepper Flakes (*Note 1)

¾ cup Dry White Wine or Chicken Broth

¼ tsp Sea Salt + More To Taste

1 Lemon, Juiced and Zested (*Note 2)

2 oz Parmesan Cheese, Freshly Grated

Chopped Fresh Parsley

Black Pepper, To Taste

Instructions

Bring a large pot of water and 1 tbsp of kosher salt to a boil. Cook the noodles according to the "al dente" directions on the back of the box. Reserve 1 cup of pasta water before draining. Set aside.

Heat a large skillet over medium high heat. Add the olive oil and butter and let melt. Add the garlic and red pepper flakes and cook for 30 seconds, until fragrant. Add the wine (or broth) and salt and cook until the broth is reduced by half.

Add the cooked pasta, lemon juice, lemon zest and toss to evenly coat. Add the reserved pasta sauce, 1 tablespoon at a time, if needed.

Taste and add extra salt, to taste. Top with black pepper, grated parmesan cheese and parsley. Serve immediately.

Nutrition

• Calories: 617 kcal
• Lipides Totaux: 21 g
• Lipides Saturés: 8 g
• Lipides Insaturés: 11 g
• Acides Gras Trans: 0.2 g
• Cholestérol: 25 mg
• Sodium: 456 mg
• Glucides Totaux: 68 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 5 g
• Protéines: 16 g