Squid Ink Seafood Linguine
Squid ink seafood linguine dissolves squid ink in reserved pasta water before adding it to the pan, ensuring even distribution without clumping. Shrimp and squid rings are seared quickly over high heat to set their surfaces, then finished during the final emulsification step so they stay springy rather than rubbery. Sliced garlic infused slowly in olive oil forms the aromatic base, and white wine with halved cherry tomatoes introduces a gentle acidity once the alcohol cooks off. The ink coats linguine in a glossy black sauce that carries concentrated brininess, and chopped parsley scattered on top provides a fresh herbal contrast.
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Instructions
- 1
Cook linguine in salted water to al dente and reserve 150ml pasta water.
- 2
Heat olive oil and gently cook sliced garlic over low heat until fragrant.
- 3
Add shrimp and squid, stir-frying on high heat for 1.5 minutes to sear the surface.
- 4
Add white wine and halved cherry tomatoes, simmering 2 minutes for brightness.
- 5
Dissolve squid ink in 60ml pasta water and stir it into the pan evenly.
- 6
Add pasta, toss for 1 minute, season with salt, and finish with parsley.
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