Spaghetti with Squid Ink

Instructions

1. Fill a large pot with water, add a generous amount of salt, and bring it to a boil over high heat. Salted water is essential for flavorful pasta.
2. Once the water is boiling, add the spaghetti, and cook according to the package instructions until al dente, stirring occasionally to prevent sticking.
3. Reserve 1 cup of pasta water, then drain the spaghetti using a colander.
4. In a large skillet, heat olive oil over medium heat. Add the garlic slices and red pepper flakes, and sauté until the garlic is fragrant and golden, about 1 minute. Be careful not to let the garlic burn as it can become bitter.
5. Add the squid rings to the skillet and cook for 2-3 minutes, stirring occasionally until the squid is just opaque.
6. Pour in the white wine and let it simmer for another 2 minutes, allowing the alcohol to evaporate and the sauce to reduce slightly.
7. Lower the heat to medium-low, then stir in the squid ink until well combined.
8. Add the cooked spaghetti to the skillet, tossing it with tongs to coat it evenly with the squid ink mixture. If the sauce appears too thick, add a little reserved pasta water, a tablespoon at a time, to reach the desired consistency.
9. Season with salt and freshly ground black pepper to taste. Stir in the chopped parsley and mix well before removing the skillet from the heat.
10. Serve the spaghetti hot with lemon wedges on the side for an added citrus aroma and flavor.