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
-
200g raw squid ink pasta
-
1 clove australian garlic
-
1/2 tspn salt
-
1/3 cup flat leaf parsley
-
to taste pepper
Lemon, Garlic and Parmesan Squid Ink Pasta appears in
Add to your favourites
In this recipe
You Might Also Like
-
Lemon and Caper Oven Baked Chicken Thighs with Lemon and Rosemary Cous Cous
Autumn, Lunch or Dinner, Serves 2
-
Grilled Octopus in Herb Paste with Rouille
Summer, Lunch or Dinner, Serves 4
-
Green Lentils with Fennel, Bacon and Chestnuts
Winter, Lunch, Dinner, Side dish or Entrée , Serves 4
