01
Pour the oil in a large saucepan set over a medium heat. Add the garlic and allow it to infuse in the oil for a couple of minutes.
02
Discard the garlic and add the squid. Sauté for 2 minutes, until just opaque, then pour in the wine. Let it evaporate by half before adding the chopped tomatoes. Lower the heat, cover and cook for about 20 minutes.
03
Next, bring a large pot of water to the boil. Salt the water and add the linguine.
04
While the pasta is cooking, dissolve the squid ink in two tablespoons of warm water and add it to the squid sauce. Stir so that
the ink can colour the sauce evenly. Taste and adjust the seasoning.
05
When the linguine is just al dente, drain and transfer to the saucepan with the squid ink sauce. Toss energetically until the pasta is evenly coated.
06
Finish off your dish with a generous amount of freshly grated lemon zest and serve piping hot.
