If you know me well, you know that I love planning holiday menus. Halloween is no exception in the Batali household, and this year I'm going for a festive dish that's as equally elegant as it is "spooky." I'm talking about linguine with squid and its ink.

Squid, like other cephalopods (including octopus and cuttlefish), have an ink sac where they store a substance that varies in color depending on the species. In the wild, squid release their black-colored ink to escape predators. In Babbo Ristorante E Enoteca's kitchen -- my flagship restaurant in Greenwich Village, New York -- we use this briny ink to make one of our most popular pastas: black spaghetti. Perhaps it's the umami-packed flavor bursting in every twirl or simply the memorable black hue, but this dish has been one of our most popular for years.

To double down on the squid flavor in this recipe, I also add calamari as the complementing protein. Since it's a hearty pasta, rounding out my menu is easy and requires a selection of light, seasonal verdure or a side salad. Naturally, squid pairs deliciously with white wine, so I'll also be sure to have a chilled bottle of the same wine that's in the dish table-side to serve my guests.

When it comes time to plan dessert, don't bother bringing out the measuring cups and flour. I think it's safe to say that on Halloween, those nostalgic, miniature candy bars will win over any homemade cake or tart.

Linguine with Squid & Its Ink

Serves 6

Kosher salt

6 tablespoons extra-virgin olive oil

5 garlic cloves thinly sliced

1/2 cup dry white wine

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