Squid ink linguine

To prepare squid ink linguine, bring the water you'll need for cooking the pasta to the boil and add salt. Now clean each squid. Start by making a small and shallow cut on the back, to remove the bone 1. Open the squid in half and delicately remove the sack containing the black squid ink 2 and leave to one side in a bowl, covered with a damp cloth 3 so that it does not dry out. Repeat with all the other squid.

Remove the head from the body, skin it 4, cut away the eyes and the middle tooth; leave the part with the tentacles to one side. Before cleaning the last squid, heat a deep saucepan filled with salted water, which you'll need for cooking the pasta. Rinse all the cleaned squid under running water 5, cut it into strips 6

and leave the part with the tentacles whole 7. As soon as you bring the water for the pasta to the boil, add the salt and pasta 8; cook for around 8 minutes, or for as long as it says on the packet. Heat the olive oil in a large pan with a peeled garlic clove; remove the clove as soon as it becomes golden 9

and add the squid 10; stir and sautee for 5 minutes, add the white wine 11, simmer and reduce for a couple of minutes. Add a pinch of salt, then place the ink sacks in the pan 12

and press down on each one with the back of a spoon to break them open 13. Stir to flavor the squid 14. In the meantime the pasta will have finished cooking; drain and add it to the pan with the squid 15.

Flavor with the fresh finely chopped parsley 16, stir one last time 17 and serve your linguine pasta with black squid ink right away 18.