1
Bring a large pot of salted water to a boil. Add the squid ink pasta and cook until al dente. Reserve about 1/2 cup of the pasta water, then drain the pasta.
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2
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, and cook for about 1 minute until fragrant. Pour
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3
Add the drained pasta, lemon juice, butter, and a few tablespoons of the reserved pasta water to the skillet, tossing well to coat the pasta in the sauce.
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