Squid Ink Linguine with Garlic, Olive Oil, and White Wine

squid ink linguine fresh pasta recipe


  • 4 ounces Lilly’s Squid Ink Linguine
  • 3 tbsp. EVOO
  • 1 tsp. minced garlic
  • 1/2 cup sliced cherry tomatoes (red, yellow, or both)
  • 1/4 cup white wine
  • 1 tbsp. fresh parsley
  • 1 tbsp. chopped green onion
  • 1 tbsp. grated Parmesan cheese

How to Make It

  1. Boil squid ink pasta in salted water for about 2 minutes.
  2. Heat the EVOO over medium head and sauté garlic and tomatoes; add white wine and evaporate slightly.
  3. Add cooked pasta to pan with tongs and sauté for 1 to 2 minutes, until sauce is glossy and pasta and sauce are well incorporated.
  4. Add parsley and green onion, toss, and plate; top with Parmesan cheese.

Servings: 1

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