Squid Ink Pasta

Ingredients:

• 1 lb squid ink pasta

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1/2 cup white wine

• 1/2 cup seafood stock or water

• 1/2 lb shrimp, peeled and deveined

• 1/2 lb calamari, sliced into rings

• Fresh parsley, chopped

• Salt and pepper, to taste

• Lemon wedges (for serving)

Directions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the squid ink pasta and cook according to package instructions, usually around 8-10 minutes. Drain the pasta, saving a cup of the pasta water for later.

2. Prepare the sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the white wine and let it simmer for 2-3 minutes to reduce slightly.

3. Add the seafood: If you're using shrimp or calamari, add them to the pan and cook until they’re just done, about 3-4 minutes for shrimp and 2-3 minutes for calamari. If you're not using seafood, simply skip this step.

4. Combine pasta and sauce: Add the cooked squid ink pasta to the skillet. Pour in the seafood stock or water, a little at a time, and toss the pasta to coat it in the sauce. If the sauce seems too dry, add more pasta water until the desired consistency is reached.

5. Season and serve: Season with salt and pepper to taste. Toss in the fresh parsley and serve immediately with lemon wedges for a burst of freshness.