Ingredients
200g raw squid ink pasta
1 clove australian garlic
1 tspn salt
40ml Verjuice
2 lemons zested
50g parmesan grated
1 cup flat leaf parsley
to taste pepper
200g raw squid ink pasta
1 clove australian garlic
1 tspn salt
40ml Verjuice
2 lemons zested
50g parmesan grated
1 cup flat leaf parsley
to taste pepper
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Methods
1
Cook squid ink pasta according to directions on pack in boiling salted water.
2
Cream clove of fresh garlic with salt and add to cooked linguine with Extra Virgin Olive Oil, Verjuice, lemon zest, and grated parmesan.
3
Toss together, and serve with a final flourish of Extra Virgin Olive Oil, freshly chopped flat leaf parsley and pepper.
1
Cook squid ink pasta according to directions on pack in boiling salted water.
2
Cream clove of fresh garlic with salt and add to cooked linguine with Extra Virgin Olive Oil, Verjuice, lemon zest, and grated parmesan.
3
Toss together, and serve with a final flourish of Extra Virgin Olive Oil, freshly chopped flat leaf parsley and pepper.
