# What You'll Need:
→ Pasta
01 - 14 oz squid ink pasta, dried or fresh
→ Cream Sauce
02 - 2 tablespoons unsalted butter
03 - 1 small shallot, finely chopped
04 - 2 cloves garlic, minced
05 - 2/3 cup dry white wine
06 - 1 cup heavy cream
07 - 1 teaspoon lemon zest
08 - Salt and freshly ground black pepper, to taste
→ Garnish
09 - 1.75 oz grated Parmigiano-Reggiano
10 - 1 tablespoon chives, finely chopped
11 - Lemon wedges, optional
# Cooking Steps:
01 - Bring a large pot of salted water to a rolling boil. Cook the squid ink pasta according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Add chopped shallot and sauté for 2-3 minutes until translucent and fragrant.
03 - Stir in minced garlic and cook for 30 seconds until aromatic, being careful not to brown or burn.
04 - Pour in dry white wine and simmer for 2-3 minutes, allowing alcohol to evaporate and liquid to reduce by about half.
05 - Reduce heat to low. Stir in heavy cream and lemon zest. Simmer gently for 2-3 minutes until sauce thickens slightly and coats the back of a spoon. Season with salt and pepper to taste.
06 - Add drained pasta to the skillet, tossing vigorously to coat evenly. If sauce appears too thick, incorporate reserved pasta water one tablespoon at a time until silky and glossy consistency is achieved.
07 - Remove from heat immediately. Transfer to serving plates and top generously with grated Parmigiano-Reggiano and fresh chives. Serve with lemon wedges on the side for guests to add brightness if desired.
