Squid Ink Pasta Dramatic

# What You'll Need:

→ Pasta

01 - 14 oz squid ink pasta, dried or fresh

→ Cream Sauce

02 - 2 tablespoons unsalted butter

03 - 1 small shallot, finely chopped

04 - 2 cloves garlic, minced

05 - 5 fl oz dry white wine

06 - 8.5 fl oz heavy cream

07 - 1 teaspoon lemon zest

08 - Salt and freshly ground black pepper to taste

→ Garnish

09 - 1.75 oz grated Parmigiano-Reggiano

10 - 1 tablespoon fresh chives, finely chopped

11 - Lemon wedges, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Cook squid ink pasta according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain in colander.

02 - While pasta cooks, melt butter in large skillet over medium heat. Add shallot and sauté 2–3 minutes until translucent.

03 - Add minced garlic and cook for 30 seconds until fragrant.

04 - Pour in dry white wine and simmer 2–3 minutes, allowing alcohol to evaporate and mixture to reduce slightly.

05 - Reduce heat to low. Stir in heavy cream and lemon zest. Simmer gently 2–3 minutes until sauce thickens slightly. Season with salt and pepper.

06 - Add drained pasta to sauce, tossing to coat evenly. If sauce is too thick, add reserved pasta water one tablespoon at a time until silky and glossy.

07 - Remove from heat. Transfer to serving plates immediately. Top with grated Parmigiano-Reggiano, chopped chives, and squeeze of fresh lemon if desired.

# Expert Advice:

01 -

It looks like something a chef would charge thirty dollars for, but it comes together in less time than it takes to watch a sitcom.
The cream sauce clings to every dark strand like silk, rich but not heavy, with just enough lemon to keep it from feeling like a nap on a plate.
It's a conversation starter before anyone even tastes it, the kind of dish that makes people lean forward and ask what you did.
You can serve it plain and feel fancy, or toss in shrimp and feel like you're running a coastal trattoria out of your kitchen.

02 -

Reserve that pasta water before you drain, it's the secret to a sauce that clings instead of separates. I forgot once and ended up with oily cream pooling at the bottom of the bowl.
Don't let the cream boil hard or it'll break and turn grainy. Keep it at a gentle simmer, low and slow, and it'll reward you with velvet.
Taste the sauce before you add the pasta, because once the pasta is in, it's harder to adjust. A little extra salt or a pinch of pepper can make all the difference.

03 -