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

Ingredients

• 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.