Lemon, Garlic and Parmesan Squid Ink Pasta
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.
Ingredients
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200g raw squid ink pasta
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1 clove australian garlic
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1/2 tspn salt
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1/3 cup flat leaf parsley
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to taste pepper
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