Squid Ink Seafood Linguine

Cook 180g linguine for 1 minute less than the package time and reserve 150ml pasta water. Heat 2 tablespoons olive oil in a pan and cook 3 sliced garlic cloves over low heat for 1 to 2 minutes, stopping before the garlic turns dark. Add 120g shrimp and 120g squid rings and cook over high heat for 1 minute 30 seconds, setting only the outside before transferring the seafood to a separate plate. In the same pan, add 80ml white wine and 120g halved cherry tomatoes and simmer over medium heat for 2 minutes. Do not add the 8g squid ink directly to the pan. First dissolve it completely in 60ml of the reserved pasta water, then pour it in and stir until the sauce is evenly black with no visible clumps. Add the cooked linguine and the reserved seafood together and toss for 1 minute. Use this final heating stage to check that the centers of the shrimp and squid are fully cooked. Do not add the prepared 5g salt all at once; taste and use only what the sauce needs. Finish with 10g chopped parsley. Removing the seafood between the initial sear and final toss, and dissolving the ink before it reaches the pan, controls both doneness and sauce consistency.