# What You 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 - 2/3 cup dry white wine
06 - 1 cup heavy cream
07 - 1 teaspoon lemon zest
08 - Salt and freshly ground black pepper, to taste
→ Garnish
09 - 2 oz grated Parmigiano-Reggiano
10 - 1 tablespoon chives, finely chopped
11 - Lemon wedges
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil over high heat.
02 - Add the squid ink pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain thoroughly.
03 - While the pasta cooks, melt the butter in a large skillet over medium heat. Add the chopped shallot and sauté for 2–3 minutes until translucent and softened.
04 - Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.
05 - Pour in the dry white wine and simmer for 2–3 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly.
06 - Reduce the heat to low. Stir in the heavy cream and lemon zest. Simmer gently for 2–3 minutes until the sauce thickens enough to coat the back of a spoon. Season with salt and pepper to taste.
07 - Add the drained pasta to the skillet, tossing vigorously to coat each strand evenly. If the sauce appears too thick, add the reserved pasta water one tablespoon at a time until glossy and silky.
08 - Remove from heat and plate the pasta. Top generously with grated Parmigiano-Reggiano, fresh chives, and a squeeze of lemon juice if desired.
