Lemon, Garlic and Parmesan Squid Ink Pasta

INGREDIENTS

  • 200g raw squid ink pasta
  • 1 clove australian garlic
  • 1/2 tspn Salt
  • 2 Lemon
  • 50g parmesan
  • 1/3 cup flat leaf parsley
  • to taste Pepper
Print Recipe

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

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

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