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

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.)