Step 1: Cook squid ink pasta according to directions on pack in boiling salted water.

Step 2: Cream clove of fresh garlic with salt and add to cooked linguine with Extra Virgin Olive Oil, Verjuice, lemon zest, and grated parmesan.

Step 3: Toss together, and serve with a final flourish of Extra Virgin Olive Oil, freshly chopped flat leaf parsley and pepper.