Squid Ink Linguine in a Garlic White Wine Tomato Sauce
If there’s something I’m an expert at by now, it’s date night in. Sometimes there’s nothing better than putting your heart and soul into a delicious homemade meal, then eating with your significant other in your sweatpants and wearing no makeup. You can quickly succumb to a food coma together and then early to bed (any and all sexual activity must come before dinner or while you’re prepping…. otherwise, it ain’t happenin’, let’s be real.) Now, this squid ink linguine dish is the epitome of simple, romantic dinner. BUT, I also love this dish because it’s great for gals night, dinner with friends or truly any occasion. Squid ink linguine just screams “I tried really hard to make this!” and it’s bound to impress your guests no matter what. Serve it in this beautiful garlic white wine tomato sauce with some juicy shrimp and fresh parsley, and it will always be a success. Unless your date or guests are allergic to shellfish. Always check that first.
I got this pasta on Amazon, but you can find squid ink linguine at certain grocery stores (maybe even Whole Foods?) or Eataly. The serving size in this recipe is for 2, so if you are planning to make this for a big group, do the math!
|1lb. or pack squid or cuttlefish ink linguine|
|1/4cup olive oil|
|2tbsp fresh parsley|
|1/2 white onion|
|1cup clam juice|
|Juice of 1 lemon|
|1cup white wine|
|6 oz. tomato paste|
|1/2tsp balsamic vinegar|
|1pint cherry tomatoes|
|Mortar and Pestle (or food processor/blender)|
If the shrimp are frozen, put them in a bowl of cold water to thaw as you prep the sauce ingredients.
Heat a skillet over medium heat and season generously with olive oil. When the oil is shimmering, add the white onion and sauté for 5-7 minutes, until soft and tender.
In the meantime, fill a large pot with water. Salt with a teaspoon of kosher salt. Taste to see if the water is comfortably salty. If it's too salty, dump some out and fill with more water. We want that perfect saltiness for our pasta!
Heat the salt water over medium high heat and bring it to a boil.
Return to the sauce. If necessary, add a little more olive oil. We don't want a dry pan. Add the garlic paste, minced parsley and cherry tomatoes and continue sauté on medium/medium low heat for 2-3 minutes.
Add the lemon juice, clam juice, white wine, and 1/2 tsp salt. Change the heat to a simmer and cover the pot. Let the mixture cook for 5 minutes, until fragrant and the tomatoes begin to soften.
Add tomato paste and balsamic vinegar. Thoroughly mix together and cover. Let this simmer, while covered, for about 5-10 minutes. Add more olive oil if the mixture seems to be getting too thick.
Your pasta water should be boiling by now. If you're using dried linguine, add it to the pot and let it cook for approximately 7-9 minutes, until al dente. If you're using fresh linguine, do this step last as it will take 1 minute for it to cook.