Black ink linguini meets black garlic

By Lorraine Cyr

Black Ink Squid Linguini in lemon black garlic and anchovy sauce

  • ¼ pound freshly made black squid linguini
  • 4 cloves garlic
  • 4 cloves black garlic
  • 1 flat anchovy fillet
  • 3 tablespoons olive oil
  • 2 teaspoons freshly grated lemon zest
  • A pinch of dried hot red pepper flakes
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons freshly grated parmesan with more served with meal

 Directions

Fill  6 quart pan ¾ full of water bring to boil for pasta.  Thinly slice garlic and finely chop anchovy.  Cook pasta until almost al dente (with fresh pasta a minute or less).  Drain pasta and save 1½ cup of water. In a 12 inch heavy skillet cook garlic in oil over moderate heat stirring until golden.  Remove skillet from heat stir in anchovy, zest, red pepper flake, black garlic and add ½ cup pasta water.

Add pasta to garlic mixture and cook over moderately high heat, tossing and if necessary add more pasta water to keep pasta moist, about 2 minutes or until pasta is al dente. Add minced parsley and grated cheese toss and serve with additional parmesan on the side.

Serves 4

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~ by blackgarlicnews on March 26, 2010.

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