Serve this 'spooky' pasta for dinner on Halloween
1/4 pound cleaned calamari
2 tablespoons squid ink
1 pound dried linguine
1/3 cup coarsely chopped fresh Italian
1/2 lemon
Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
Meanwhile, combine the oil and garlic in another large pot and cook over medium heat, stirring, until the garlic is softened, about 1 minute. Add the wine, bring to a boil, and boil until reduced by half. Add the calamari and cook, stirring, until just tender, 2 to 3 minutes. Whisk in the squid ink and remove from the heat.
Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about 1/2 cup of the pasta water.
Add the pasta and 1/4 cup of the reserved pasta water to the sauce, stirring and tossing over medium heat, then cover and steam together over low heat for 2 minutes. Add a splash or two more of the reserved pasta water if necessary to loosen the sauce; stir in the parsley, and add a squeeze of lemon juice, or to taste. Serve immediately.
(Mario Batali is the chef behind 25 restaurants, including Eataly, Del Posto and his flagship Greenwich Village enoteca, Babbo.)
