Sunday, April 25, 2010

Black Ink Squid Linguini in lemon black garlic and anchovy sauce

Chef Oscar Lippe was nice enough to send this recipe. The original link is here.

By Lorraine Cyr

  • ¼ pound freshly made black squid linguini

  • 4 cloves garlic

  • 4 cloves black garlic

  • 1 flat anchovy fillet

  • 3 tablespoons olive oil

  • 2 teaspoons freshly grated lemon zest

  • A pinch of dried hot red pepper flakes

  • 3 tablespoons minced fresh parsley

  • 2 tablespoons freshly grated parmesan with more served with meal


Fill 6 quart pan ¾ full of water bring to boil for pasta. Thinly slice garlic and finely chop anchovy. Cook pasta until almost al dente (with fresh pasta a minute or less). Drain pasta and save 1½ cup of water. In a 12 inch heavy skillet cook garlic in oil over moderate heat stirring until golden. Remove skillet from heat stir in anchovy, zest, red pepper flake, black garlic and add ½ cup pasta water.

Add pasta to garlic mixture and cook over moderately high heat, tossing and if necessary add more pasta water to keep pasta moist, about 2 minutes or until pasta is al dente. Add minced parsley and grated cheese toss and serve with additional parmesan on the side.