Linguine Neri

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 INGREDIENTS 

5oz Fresh Squid Ink Linguine 

16oz Multi Colored Cherry Tomatoes

115g Rock Shrimp

2 Tbs extra virgin Olive oil

Salt to taste. 

1 clove Garlic

3g Basil

Chopped parsley to garnish

Instructions

• Start by slicing your tomatoes into halves followed by thinly slicing your garlic.
• Grab a medium sized sauté pan and add your 2Tbs of extra virgin olive oil. 
• Once the pan reaches a medium heat and starts to slightly smoke go ahead and add in your tomatoes followed by your garlic. 
• Cook this down for about 5 minutes or until the tomatoes start to blister and garlic achieves a beautiful light brown color. 
• Go ahead and add in your rock shrimp followed by your 3GS of basil and sauté for 3 minutes. Season to taste with salt.
• Put your sauce to the side and fill up a small pot with water and bring to a boil. Season the water with a generous amount of salt.
• Drop your pasta in the water once it starts to boil and cook for 45 seconds. 
• Remove pasta and save about 1/4 cup of pasta water and keep it to the side. 
• Bring your sauce back up to tempature on medium heat and add your fresh pasta followed by your pasta water.
• cook until sauce thickens ( about 3 minutes)
• Plate and garnish with chopped parsley. Serve.