Elegant black pasta in a silky cream sauce with white wine, shallots, and lemon zest. Ready in 35 minutes.
# 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)
# How To Make It:
01 - Bring a large pot of salted water to a boil and cook the squid ink pasta according to package directions until al dente. Reserve 1/2 cup of pasta cooking water then drain the pasta.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Add shallot and sauté for 2 to 3 minutes until translucent.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Pour in white wine and simmer for 2 to 3 minutes to reduce slightly and evaporate alcohol.
05 - Lower heat to low, add heavy cream and lemon zest, then simmer gently for 2 to 3 minutes until sauce thickens slightly. Season with salt and pepper.
06 - Add drained pasta to the sauce and toss to coat evenly. Adjust consistency by adding reserved pasta water one tablespoon at a time until sauce is silky.
07 - Remove from heat and serve immediately topped with grated Parmigiano-Reggiano, chopped chives, and optional lemon wedges.
