2 teaspoons minced garlic
1 minced shallot
¼ cup olive oil
5 tablespoons butter
1/4 teaspoon crushed red pepper
1 teaspoon salt
½ teaspoon pepper fresh ground
Zest from 1 lemon
Juice from half a lemon
½ cup white wine
1 pound squid ink pasta
½ cup parsley for garnishing
½ cup parmesan fresh grated
Bring a pot of water to a boil. Prepare noodles al dente. Reserve ¼ cup pasta water.
In large saucepan, heat olive oil over medium. Add shallot and red pepper and sauté about two minutes. Add garlic and sauté one additional minute.
Add salt, pepper, lemon zest, lemon juice, wine and butter.
Stir 2 minutes, remove from heat and toss with pasta and pasta water.
Garnish with parsley and fresh grated parmesan.