Linguine with Baby Squid in Ink and a Hint of Lemon

Linguine with baby squid in their own ink is an elegant, flavourful recipe, perfect for lovers of seafood cooking. It brings together the texture of pasta, the intensity of squid ink and the freshness of lemon in a dish full of contrasts.

For this recipe we use La Curiosa Baby Squid in Ink, 6/8 pieces, 120 g, a gourmet tinned seafood that stands out for its tender texture and distinctive taste of the sea. An ideal choice for special dishes without spending hours in the kitchen.

Ingredients for 2 people

• 200 g linguine.

• 2 tins of La Curiosa Baby Squid in Ink, 6/8 pieces.

• 1/2 small onion.

• 1 garlic clove.

• 50 ml white wine.

• 2 tablespoons extra virgin olive oil.

• Zest of half a lemon.

• Freshly chopped parsley.

• Salt to taste.

• Freshly ground black pepper.

• A little of the pasta cooking water.

Method

1. Cook the pasta: Bring a large pan of salted water to the boil. Add the linguine and cook according to the packet instructions until al dente. Set aside half a glass of the cooking water before draining.

2. Make the base: Finely chop the onion and garlic. Heat the extra virgin olive oil in a large frying pan and gently fry them over a medium heat until soft and lightly golden.

3. Add the white wine: Pour in the white wine and let it reduce for a few minutes to concentrate its flavour.

4. Make the sauce: Open the tins of baby squid and add the ink sauce to the pan, keeping the squid aside for the end. Stir gently into the onion and garlic.

5. Add the pasta: Add the cooked linguine and a little of the reserved cooking water. Toss until the sauce coats the pasta.

6. Add the baby squid: Carefully add the squid and warm everything together for a minute over a low heat, taking care not to break them.

7. Add freshness: Add the zest of half a lemon and a pinch of freshly ground black pepper.

8. Plate up: Serve the linguine in deep plates, placing the baby squid on top for a more elegant presentation.

9. Finishing touch: Sprinkle with freshly chopped parsley and finish with a few drops of raw extra virgin olive oil.