Easy does it

Aromatic squid ink is used to give this pasta its silky black hue. While it may smell strong, the noodles are relatively neutral in flavour. Pair with seafood or any ingredients that play well with a subtle hint of brininess.

  • 1 lb. 36/40 size shell-on shrimp
  • 3 tbsp. olive oil, divided
  • 6 garlic cloves, divided, 2 smashed, 4 thinly sliced
  • Crushed red chili flakes, to taste
  • Kosher salt, to taste
  • 12 oz. squid ink linguine
  • 2 tbsp. fresh lemon juice
  • ¼ cup chopped fresh parsley, plus more for serving
  • Freshly ground black pepper
  1. Peel and devein shrimp; set aside.
  2. Heat 2 Tbsp. oil in a large skillet over medium-high. Add sliced garlic and cook, stirring, until golden brown, about 3 minutes. Set aside.
  3. Cook pasta in large pot of boiling salted water, stirring occasionally, until al dente.
  4. Heat remaining 1 tbsp. oil in skillet over medium-high and add smashed garlic and chili flakes, stirring, until golden, about 1 minute.Drain pasta, reserving ½ cup pasta cooking liquid.
  5. Add shrimp and cook, stirring, until bright pink, about 2 minutes. Add pasta and pasta cooking liquid and cook, tossing often until sauce is thickened and coats pasta. Add lemon juice and parsley; toss.
  6. Taste and season with salt and pepper. Serve pasta topped with more parsley.
  • Makes: serves 4 to 6
  • Active time: 20 min.
  • Total time: 20 min.
  • Calories: 121
  • Total Fat: 8.2 g
  • Cholesterol: 102 mg
  • Sodium: 132 mg
  • Potassium: 199 mg
  • Total Carbohydrates: 3.4 g
  • Protein: 9.8 g