Squid Ink Pasta With White Wine Cream Sauce Recipe

Cooking Directions

• STEP 1.Cook the squid ink pasta according to package instructions until al dente.
• STEP 2.In a large skillet, melt butter over medium heat. Add minced garlic and cook until fragrant.
• STEP 3.Pour in white wine and simmer until reduced by half. Stir in heavy cream and bring to a simmer.
• STEP 4.Add grated Parmesan cheese and stir until melted and smooth. Season with salt and pepper to taste.
• STEP 5.Add the cooked squid ink pasta to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes until heated through.
• STEP 6.Serve the squid ink pasta with white wine cream sauce hot, garnished with fresh parsley or grated Parmesan cheese.

Cooking Tips

• Be careful not to overcook the squid ink pasta, as it can become mushy.
• For a lighter sauce, you can substitute half-and-half or milk for the heavy cream.
• Feel free to add cooked seafood such as shrimp or scallops to the dish for extra flavor and texture.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the pasta in a skillet with a splash of cream or milk to prevent it from drying out.
• Serve the squid ink pasta with white wine cream sauce as a main course or as a side dish with grilled seafood or roasted vegetables.