Squid Ink Pasta Cream

# What you'll need:

→ Squid Ink Pasta

01 - 14 oz squid ink pasta (dried or fresh)

→ Cream Sauce

02 - 2 tablespoons unsalted butter

03 - 1 small shallot, finely chopped

04 - 2 cloves garlic, minced

05 - 5 fl oz dry white wine

06 - 8.5 fl oz heavy cream

07 - 1 teaspoon lemon zest

08 - Salt and freshly ground black pepper, to taste

→ Garnish

09 - 1.75 oz grated Parmigiano-Reggiano

10 - 1 tablespoon chives, finely chopped

11 - Lemon wedges (optional)

# Method:

01 - Bring a large pot of salted water to a boil. Cook the squid ink pasta until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

02 - Melt the butter in a large skillet over medium heat. Add the chopped shallot and sauté for 2 to 3 minutes until translucent.

03 - Add minced garlic to the skillet and cook for 30 seconds until fragrant.

04 - Pour in the white wine and simmer for 2 to 3 minutes to evaporate alcohol and reduce slightly.

05 - Reduce heat to low. Stir in heavy cream and lemon zest. Simmer gently for 2 to 3 minutes until sauce thickens slightly. Season with salt and black pepper to taste.

06 - Add drained pasta to the sauce and toss to coat evenly. If the sauce is too thick, add reserved pasta water one tablespoon at a time until the sauce is silky and glossy.

07 - Remove from heat. Plate immediately and garnish with grated Parmigiano-Reggiano, chopped chives, and optional lemon wedges.

# Expert Advice:

01 -

You get restaurant-quality elegance on a weeknight without hours of fussing.
The cream sauce is forgiving and adaptable, rewarding curiosity rather than demanding precision.
It's the kind of dish that makes people lean back in their chair and ask for the recipe.

02 -

Never let the cream boil or it breaks and separates; low heat and patience give you that silky texture that makes the dish sing.
Squid ink pasta can release some color into the water, which is normal and adds to the drama—save that starchy pasta water because it's your secret weapon for achieving the perfect sauce consistency.

03 -